How to make Egg Biryani -
For all the egg and biryani lovers, make this one at your home easily. Simply follow the recipe
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Egg Biryani checkout Dimer Biryani, Baked Egg And Rice, Egg Biryani, Ande ka Pulao . You can also find more Rice recipes like Thai Fragrant Rice Spinach Corn Rice Lilva Rice One Pot Chicken and Lemon Rice
Egg Biryani Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Egg Biryani Recipe
Eggs boiled and peeled 4
Basmati rice cooked 3 cups
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 3
Cinnamon 1 inch
Cloves 7
Medium onion finely chopped 1
Ginger-garlic paste 1 tablespoon
Medium tomatoes finely chopped 2
Red chilli powder 1 teaspoon
Coriander powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Yogurt 1/4 cup
Fried onions 1/4 cup + to garnish
Fried potato cubes 12-16
Fresh mint leaves 12-15 + to garnish
Saffron dissolved in 1 tablespoon milk A pinch
Method
Step 1
Heat 2 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, cinnamon and cloves, mix and sauté till fragrant.
Step 2
Add onion, mix and sauté till onion turns a light golden brown in colour.
Step 3
Add ginger-garlic paste and tomatoes, mix and sauté till tomatoes turn pulpy.
Step 4
Add red chilli powder, coriander powder, turmeric, cumin powder, mix and sauté till ghee separates.
Step 5
Add ¼ cup water and salt and mix well. Add yogurt, mix and cook for 2 minutes. Add ¼ cup fried onions and mix well.
Step 6
Halve the eggs vertically and add to the pan. Add potatoes and mix gently.
Step 7
Sprinkle 8-10 mint leaves. Layer the cooked rice over the masala. Drizzle saffron infused milk, sprinkle remaining fried onions, remaining ghee and remaining mint leaves, cover and cook on low heat for 5-7 minutes.
Step 8
Transfer into a serving bowl, garnish with mint leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
