How can I even begin to explain what a biryani means to India? The singular rice dish which gets the nation into a culinary and cultural frenzy. The debates are endless…and democracy gets chucked out of the window! Is our biryani better or yours?
Every state of India has a biryani recipe or rather, a style of making biryani. It is amazing that a dish introduced to India by the Arab traders has become the national dish today. I really wouldn’t go into the history or types of biryani; Google and Wiki can do a good job of it.
Though you can find plenty of recipes for egg biryani all across the web, I decided to post this one because I loved the dish and wanted it to be a part of my collection here.
The best thing about egg biryani is that it is the perfect crossover between vegetarian and non-vegetarian. More people are egg-tarian these days and this is a delicious way to enjoy it. It is also perfect for days when you want to go meatless yet want some bold flavours on your plate.
No biryani recipe will look simple; there’s usually a ton of ingredients and steps but believe me, if you systematically follow it, this is one of the simplest dishes to cook. And the only accompaniment you need is a bowl of raita or yoghurt dip.
So let’s get cooking this delicious, aromatic and flavourful egg biryani!
I learnt this recipe from here.
- 1 cup of basmati/long grained white rice
- ghee/clarified butter
- 1 inch cinnamon
- 2 cloves
- 2 green cardamom
- 1 star anise
- 2 dried bay leaf
- ½ cup fresh coriander leaves/cilantro
- ½ cup fresh mint leaves
- 2 green chillies
- 5 cloves garlic
- 2 inch ginger root
- 1.5 cups of large onions finely sliced
- ½ cup ripe tomato chopped
- 1 tsp red chilli powder adjust to taste
- ¼ tsp turmeric powder
- 1 tsp cumin/jeera powder
- 1 tsp fennel/perinjeera/saunf powder
- 1 tsp roasted coriander powder
- 1 cups thick coconut milk
- 1 tsp garam masala adjust to taste
- 3 eggs hard boiled and halved
- ¼ cup roasted cashewnuts
- ¼ cup raisins
- 1 tbsp coriander leaves finely chopped, for garnish
- 1 tbsp mint leaves finely chopped, for garnish
- Wash and soak the rice for at least 2 hours prior to cooking. Drain thoroughly before cooking.
- Grind the coriander leaves, mint leaves, green chillies, 1 inch ginger and 3 cloves garlic into a paste and keep aside.
- Grind the remaining ginger and garlic to a fine paste and keep aside.
- Hard boil the eggs, shell and cut into halves.
- In a large pan, heat 2 tbsp ghee and lightly roast the cashewnuts and raisins; drain and keep aside.
- In the same pan, add ½ cup of sliced onions and fry till golden brown; drain and keep aside.
- Add the remaining ghee to the pan, and add the whole spices
- After about 15 seconds or when the spices turn fragrant, add the ground green paste and lightly fry on medium heat for a minute.
- Add the rice along with enough water to just cook the rice (refer to packet instructions for the rice or use 1:1 ration for long grained basmati rice). Season with salt and bring to boil. Once the rice is done, remove from flame and lightly fluff with a fork so that the rice does not turn mushy.
- In a deep or heavy bottom pan, heat 2 tbsp ghee and add the remaining sliced onions. When the onions turn soft, add the ginger garlic paste and continue to sauté.
- As this browns, add the powdered spices and sauté for another minute. Then add the chopped tomatoes and sauté till the tomatoes turn soft and mushy.
- Reduce flame and add coconut milk along with ½ cup water. Simmer for about 5 minutes and add garam masala and season with salt.
- Next, add the cooked rice to this pan and lightly mix so that you get a marbled effect to the rice.
- Place the boiled eggs on top and garnish with the roasted cashewnuts, raisins, fried onions, coriander and mint leaves.
- Remove from heat and keep covered for at least one hour for the flavours to blend and come together.