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Egg Biryani

Egg Biryani Recipe
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Ingredients

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For Marinating the Eggs:

  • 6 boiled eggs (hard-boiled and peeled)
  • 1/2 cup yogurt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste

For Biryani Rice:

  • 2 cups basmati rice (soaked in water for 30 minutes and drained)
  • 1 large onion (thinly sliced)
  • 2 tomatoes (chopped)
  • 2–3 green chilies (slit)
  • 1/4 cup mint leaves (chopped)
  • 1/4 cup coriander leaves (chopped)
  • 1/2 cup fried onions (optional, for garnish)
  • 1/4 cup ghee or vegetable oil
  • 2 tablespoons biryani masala powder
  • 1/2 teaspoon saffron strands (soaked in 1/4 cup warm milk)
  • 2 1/2 cups water
  • Salt to taste

Whole Spices:

  • 1-inch cinnamon stick
  • 3–4 green cardamom pods
  • 3–4 cloves
  • 1 bay leaf
  • 1-star anise
  • 1 black cardamom (optional)

For Instant Pot:

Use the ‘Saute’ function for cooking the biryani.

Instructions

Instructions:

Marinate the Eggs:

  • In a bowl, mix yogurt, red chili powder, turmeric powder, garam masala, and salt.
  • Make small slits on the boiled eggs and add them to the marinade, coating them well.
  • Let them marinate for at least 20-30 minutes.

Stovetop Method:

  • Heat ghee or oil in a large, heavy-bottomed pot. Add all the whole spices and sauté for a minute until they release their aroma.
  • Add the sliced onions and cook until they turn golden brown.
  • Add the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the oil separates.
  • Add the marinated eggs and gently mix them with the masala. Cook for a couple of minutes.

Instant Pot Method:

  • Set the Instant Pot to ‘Saute’ mode and heat ghee or oil. Add the whole spices and sauté for a minute until they release their aroma.
  • Add the sliced onions and cook until they turn golden brown.
  • Stir in the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the oil separates.
  • Add the marinated eggs and gently mix them with the masala. Cook for a couple of minutes.

Cooking Rice:

  • For both methods, add the soaked and drained rice to the pot, followed by biryani masala powder. Mix everything well to coat the rice evenly with the spices.
  • Pour water over the rice and eggs. Adjust the salt according to your taste.
  • For the stovetop method, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for about 15-20 minutes or until the rice is fully cooked and fluffy.
  • For the Instant Pot method, cancel the ‘Saute’ mode, close the lid, set the vent to ‘Sealing,’ and select the ‘Rice’ function (or ‘Pressure Cook’ for 5 minutes). Allow natural pressure release (NPR) for 5 minutes before releasing the remaining pressure manually.

Layering and Garnishing:

  • Once the rice is cooked, in both methods, drizzle the saffron-soaked milk over the top of the rice, giving it a beautiful color and aroma.
  • Garnish with fried onions (if using) and some additional mint and coriander leaves.
  • Serve the delicious Egg Biryani with raita or any vegetable side dish of your choice. Enjoy your meal!

Find it online: https://rettaikili.in/egg-biryani-recipe-a-flavorful-and-aromatic-delight/