Egg Biryani Recipe | Muttai Biryani Recipe

Biryani!! what can I say ??? It's not just-food. It's an emotion. Life happens, Biryani helps is my saying. This egg biryani is one of the simplest biryani recipes. It is prepared in dum style on the stovetop. The rice is cooked separately till 80 percent and eggs are boiled and coated with the masala. Without much buildup, let's look into the recipe.

Ingredients:

Basmati Rice - 11/2 Cups

Boiled egg - 8 nos ( cut into two pieces)

Onion - 1 big (thinly sliced)

Ginger Garlic paste - 2 tbsp

Green chilies - 3 nos (cut slit-wise)

Red chili powder - 2 tsp

Coriander powder - 1 1/2 tbsp

Cumin powder - 1 tsp

Garam masala - 1tsp

Salt -as needed

Turmeric powder - 1tsp

Coriander leaves - few finely chopped

Mint leaves- few finely chopped

oil - 4 tbsp

Ghee- 1tsp

Yogurt - 1/2 cup

To coat eggs:

Oil - 1tbsp

Chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - a pinch

To cook rice:

Water - 2 liters

Cinnamon - 1" stick

Cloves - 3

Cardamom - 2

Kala jeera - 1 tsp

oil- 1 tsp

Salt -as needed

Steps:

Prepare the egg first. In a pan, add a tbsp of oil, chili powder, turmeric powder, salt. Add the boiled eggs and saute it until the masala coat well with the eggs.

2. Wash and soak the rice in water for 30 minutes. In a pot, add water and bring it to a rolling boil. Add the spices cinnamon, cloves, cardamon, Kala jeera, salt, and oil. The water should be a little salty at this stage. Add the soaked rice and cook it till it is 80 percent done. It should not be fully cooked. Drain the water and spread the rice on a plate and cool it down.

3. In a heavy-bottom Kadai, add oil, green chilies, and onion. Once the onion turns little translucent, add ginger-garlic paste and cook till the raw smell goes away. Now add salt(a little ), coriander, red chili, cumin, garam masala, and yogurt and mix well. Add yogurt immediately, else the masala may burn.

4. Reduce the flame and now add the masala coated eggs and gently mix it. Add the cooked rice and spread it. Now, on the top spread a tsp of ghee, add mint and coriander leaves. Sprinkle a little water on the top so that the rice don,t dry on the top. Cover with a lid and cook in low flame for 10 minutes.