Egg Biryani

Biryani is an Epic, I dare not say it’s the traditional recipe. Biryani has evolved a lot, it’s evolved over places across. The local spices play a crucial role in the recipe. Neither this Biryani is traditional to core nor egg is the traditional hero of the dish. Meat plays an important role in biryani, but somehow the spices have taken the front seat to define this one-pot rice dish. The meat is replaced by a variety choice of proteins and veggies according to a choice of the palate. And, this Egg Biryani recipe is basic which is wholesome, enriched, flavorful. My boys are absolutely Biryani Lovers. Come weekends and I keep getting the request for making Biryani. I keep trying to make the Biryani, all I can say is I have improved over the years. With every recipe, I learned a small trick to bring it better. And I hope to keep learning.

Ingredients for Egg Biryani:

1. Boiled Eggs  (peeled)- 6
2. Baby Potatoes (peeled) – 6-8
3. Onion – 1 Large
4. Ginger Garlic Paste – 2 tbsp
5. Bay Leaves – 2
6. Cinnamon Stick – 2
7. Cardamom Pods – 4
8. Star anise – 1
9. Cloves – 3
10. Black Peppercorns – 5
11. Cumin Powder – 2 tsp
12. Red chili powder – 2/3 tsp (preferred but you can adjust according to the taste)
13. Corriander Powder – 2 tsp
14. Turmeric powder – tsp
15. Salt – according to taste
16. Biryani Masala Powder – 3/4 tbsp
17. Green Chillies – 3/4, slitted
18. Mint Leaves – 1/2 cup
19. Corriander leaves – 1/2 cup
20. Saffron strands – 4/5
21. Warm Milk – 1/4 cup
22. Beaten Yogurt –  8 tbsp
23. Ghee (Clarified Butter) – 4 /5 tbsp
24. Long Grained Basmati Rice – 3 cups

Steps of Preparation of Egg Biryani :

1. Slice the Onions into thin strands.
2. Rinse the Basmati Rice and Soak them in double the amount of water and soak the saffron strands with warm milk, while the other steps are continuing.
3. Take a wide-bottomed pot, add ghee and saute half of the onions till it is brown. Then keep it aside.
4. In the same ghee, add the peeled potatoes and fry till golden brown. Then keep it aside.
5. Add the remaining ghee and add the whole spices (cardamom, cinnamon, peppercorns, bay leaves, cloves, star anise).
6. Then once the spices are fragrant, add the remaining onions and let them caramelize.
7. Next, To the onions, add the ginger garlic paste and cook until the raw smell of the paste goes off.
8. Add the powdered masala (cumin powder, turmeric powder, coriander powder, biryani masala, turmeric powder, salt) and cook for a minute and then lower the flame and add then yogurt.
9. Once the oil separates, add the boiled eggs, golden fried potatoes, and rice and cook for a minute.
10. Don’t over stir, the rice may break. Then add around 3.5 cups of water to the pot and cover and cook in medium to high flame.
11. Add the milk-soaked saffron, mint leaves, green chillis, and the coriander leaves.
12. Finally, once the water evaporates, lower the flame almost to the lowest possible temperature and cover and cook for around 10 minutes.

Garnish the Egg Biryani with the caramelized onions, mint leaves, and coriander leaves and serve with a bowl of boondi raita or cucumber raita.