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Egg Biryani

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This elaborate recipe is well worth the effort - it is simply delicious.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Egg Biryani

Main Ingredients

Eggs,, Basmati rice,

Cuisine

Hyderabadi

Course

Rice

Level Of Cooking

High

Ingredients

  • Eggs, boiled peeled and slashed
    5
  • Basmati rice, parboiled
    1 1/2 cups
  • Ghee
    3 tablespoons
  • Green cardamoms
    5-6
  • Cinnamon
    1 inch sti
  • Black peppercorns
    15-20
  • Cloves
    4-5
  • Bay leaves
    2
  • Onions, finely sliced
    2 medium
  • Tomatoes, finely chopped
    2 medium
  • Ginger-garlic paste
    1 tablespoon
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Ginger, cut into thin strips
    2 inch pie
  • Green chillies, slit
    3
  • Salt
    to taste
  • Yogurt
    1/2 cup
  • Deep fried onions
    1 cup
  • Fresh mint leaves, chopped
    50-60 for
  • Fresh coriander leaves, finely chopped
    2 tablespoons
  • Juice of 1 lemon
  • Green cardamom powder
    a pinch
  • Garam masala powder
    1 teaspoon
  • For the omelette
  • Eggs
    2
  • Red chilli powder
    1/4 teaspoon
  • Oil
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Salt
    a pinch

Method

Step 1


Heat 2 tbsps ghee in a non stick handi. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant.

Step 2


Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy.

Step 3


Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté.

Step 4


Add yogurt, half the fried onion, 25-30 mint leaves, 1 tbsp coriander leaves, lemon juice and eggs. Add ½ cup water and mix well.

Step 5


For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.

Step 6


Pour into the pan, rotate it to spread the mixture evenly and cook till done.

Step 7


Spread a layer of rice over the egg curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it. Spread the remaining deep fried onion and rice over it.

Step 8


Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around.

Step 9


Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes.

Step 10


Transfer into a serving bowl, garnish with mint leaves and serve hot.

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