Egg Biryani Recipe

​Ingredients (240 ml cup used)

3 tbsp Oil

1.5 cups of basmathi rice or any aged rice

1.5 tsp. Ginger garlic paste

½ cubed capsicums or 1 large potato cubed (optional)

1 large onion thinly sliced

2 green chilies slit or minced

4 to 5 boiled eggs (prick with a fork randomly)

1 medium tomato chopped

⅛ tsp. ground turmeric

½ tsp. red chili powder

1 to 1 ½ tsp. Biryani masala powder (adjust)

Fistful of mint and coriander leaves chopped

Salt to taste

45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)

2 ½ cups water

Dry spices for egg biryani recipe

1 star anise

1 bay leaf

½ tsp. shahi jeera / black cumin

4 green cardamoms

4 to 5 cloves

1 inch cinnamon stick

1 strand of mace

How to make egg biryani recipe:

1. Boil eggs, shell them and wash. I prick them with a fork randomly. Set aside.

2. Heat a pan with oil, fry capsicums for 2 minutes if using and set them aside. Time to add dry spices cinnamon, star anise, shahi jeera, cloves, bay leaf and cardamom.

3. When they begin to sizzle, add onions, green chilies and fry till lightly golden.

4. Add ginger garlic paste and fry until the raw smell goes away.

5. Add tomatoes, turmeric, red chili powder, salt, yogurt and coriander, mint leaves. Mix and cook till the tomatoes become mushy.

6. Add the eggs and the biryani masala powder. If you wish to use potato, you can use at this stage. Mix well and cook until the mixture thickens and begins to leave the sides of the pan.

7. Pour water and adjust salt if needed. Bring the water to a boil.

8. Add rice, fried capsicums (if using) and cook till the rice is cooked fully.

9. If using the pressure cooker, when the rice is half cooked, very little water is left as you see in the picture above, close the lid and cook on a low flame for 5 minutes. Switch off before it whistles. Set aside to cool. If you wish to have a mushy and soft biryani, allow to whistle. If you are using normal rice, let it whistle once.

Serve egg biryani with onion raita or a mint raita