Easy Egg Biryani Recipe – How to Make Egg Biryani

Instructions

For the onions

1. Heat the oil.
2. Throw in the sliced onions and cook in high flame until the onions are translucent and pink.
3. Reduce the heat and let them cook for a good 20 mins. They will start crisping up.
4. Remove and drain on a paper towel.
5. Keep aside.

For the Rice

1. Rinse the rice and soak in water for 20 mins.
2. Pound the green cardamom.
3. Cook the rice along with all the whole spices until it is done about 50%.
4. Make sure to use salt the water.
5. Drain the excess water and keep the rice aside in the same container as it was cooked in, with a closed lid.

For the Egg Sauce

1. Hard-boil the eggs.
2. Score them. Add salt and ¼ tsp turmeric. Deep-fry them and cut into halves.
3. Make a paste of the onions. Do the same with the ginger and garlic.
4. In a pan, heat the vegetable oil and ghee.
5. Add the caraway seeds, bay leaf, cinnamon stick, cloves and pounded cardamom. Fry until fragrant.
6. Add the onion paste. Fry for couple of mins.
7. Add the ginger-garlic paste and keep frying for a good 4-5 mins.
8. Add the turmeric powder, red chili powder, cumin and coriander powder.
9. Throw in the powdered Mace. Nutmeg and Black pepper.
10. Next goes in the tomato paste. Add and fry for 2-3 mins.
11. Add the yogurt and mix well. Cook for 2-3 mins.
12. Add salt and sugar to taste.
13. Pour in the water and let it reduce until there is about ½ cup of gravy.
14. Remove from heat and set aside.
15. Sprinkle the mint and cilantro.

For Assembly

1. Put the saffron and the yellow color in the warm milk and let it steep.
2. In a thick-bottomed pan with a tight lid, add 1 tbsp of ghee.
3. Put a layer of rice, a couple of ladles of the sauce, some egg-halves, a sprinkle of mint, cilantro and Garam Masala. Add some browned onions.
4. Repeat with a layer of rice, a tbsp. of ghee and the same as step 3.
5. Finally, top with a layer of rice and another tbsp. of ghee. Throw in browned onions, mint, cilantro and cashews.
6. Pour in the saffron infused milk, kewra and rose essence.
7. Tightly close the lid. Heat a griddle on the stove.
8. Put the pan with the biryani on the griddle and cook for 10-15 mins over slow heat.
9. Remove from heat and leave it undisturbed for 20 mins.
10. Serve with raita and salad.