Layered egg biryani..... Mouth watering, evergreen classic that does not want any introduction.
Even though ☺
Egg biryani is flavourful , delicious biryani type where you can get wonderful aroma along with fluffy long grain rice and masala roasted eggs.
Detailed layered egg biryani recipe with step by step photos !
Cook your favourite layered egg biryani with Amruta's Kitchen!
Ingredients :
5 Boiled eggs
2 cup basamati rice
1 big size onion , sliced thin horizontal
1 tomato finely chopped
1 tsp ginger garlic paste
Salt to taste
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin powder and can powder
1/2 tsp Cumin seeds
1 bay leaf
1-2 green cardamom
1 bowl fried onions
Fresh mint leaves 6-7
1 green chilly
1 cup thick curd
Oil
Chopped fresh coriander
Method :
Make plain non-sticky rice
1. Wash basamati rice with water.
2. Soak it for 15 minutes.
3. In a big cooking pot, add 2 spoons oil
4. Let it heat nicely.
5. Add soaked rice in it and roast it with oil till it becomes light in weight.
It is really important to roast your rice nicely . It will make rice non sticky after cooking.
6. Add 3 cups warm water in it. Add salt to taste.
7. Cover it with. Let it cook on medium flame for next 5 Min.
Your biryani rice is ready.
6. Add 1 tsp butter and mix well. It gives a fine shine to your rice.
7. Keep it aside . Spread it on plain surface. Let it cools down.
8. Spreading and cooling makes it non-sticky.
Make your masala eggs ready
1. Boil 5 eggs and peel them once they get cold . Make 2-3 cuts to its outer white part so masala flavours can go inside it .
2. In a shallow pan, add 1 spoon oil n make it hot.
3. Add 1/2 tsp turmeric powder, 1 tsp red chilly powder and 1 tsp garam masala.
4. Add salt to taste.Saute well on low flame
5. Add peeled eggs and roast them on high flame till it starts releasing best masala aroma .
6. Keep them aside.
Let's make biryani gravy
1. In a large cooking pot, add 2 spoons oil. Heat it.
2. Add cumin seeds, cardmom, bay leaf. Saute for 1/2 minute. Add 1 green chilly
3. Add sliced onion. Saute till it becomes transparent.
4. Add chopped tomatoes. Saute till it becomes supersoft.
This precess of saute onion n tomato takes time . Don't make hurry. Let them cook nicely else it's raw smell may change flavour of your egg biryani
5. Add 1 spoon red chilly powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder and 1 tsp garam masala powder.
Saute well till all spices roast properly.
6. Let this mixture cools down completely.
7. Add 1 cup thick curd.
Mix well.
8. If your gravy becomes watery after adding curd or it doesn't look thick, saute on low flame till you get desired thickness.
9. Pour this gravy into a bowl.
Let's make layered egg biryani
1. Take a same cooking pot in which you made biryani gravy.
I don't like to waste spices flavours.
2. Make first layer at bottom of your pot by spreading cooked rice.
3. For second layer, spread biryani gravy over rice. Make sure you covered all your rice.
4. Put your boiled , masala roasted eggs in gravy. Slightly press them down in a gravy.
5. Spread fried onions and fresh chopped mint leaves over it.
6. Repeat this same sequence of rice , eggs with gravy and fried onions.
7. Make a last topmost layer with rice again.
8. Spread fried onion and chopped fresh mint leaves too.
9. Pour 2 spoons homemade melted ghee over it.
10. Cover it tight with lid. If you don't have tight lid , stick pot and lid edges with thick wheat dough.
Make sure after heating vapours should not come out of it.
These vapours give awesome aroma to your egg biryani.
11. Keep your flame very low. Keep a shallow pan on it.
12. Put your biryani pot in this pan. Let it get indirect heat through pan. Direct putting it on flame may over roast lower rice layer.
13. Let it heat like this for at least 20 minutes.
Your mouth watering egg biryani is ready .
Garnish it with fried onions and chopped coriander.
Serve it hot with onion tomato raita.
~ Amruta
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