Egg Biryani (one-pot meal)

A one-pot meal that we all love..As I said before, in Malabar you get the tastiest biryani…We make it mild with just enough spiciness..meat, egg or vegetables can be used..but meat biryani is the all time favourite of people..Since I did not want to make rice and different side dishes to go with rice, eggs came in handy…then the idea of making egg biryani struck me…the masala gives the authentic biryani flavour whether it is veg, meat or egg…This is always a hit…Have it with raitha and any side dish of your choice..

Egg Biryani (one-pot meal)
Print Recipe
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Egg Biryani (one-pot meal)
Print Recipe
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
For the Egg Masala
For The Rice
For Garnishing
Servings: servings
Instructions
  1. Wash and soak the rice in water for 30 minutes.
  2. Cook the rice in water with salt and cardamom, clove and cinnamon stick, and lime juice until 60 % cooked and drain the water and keep aside to cool.
  3. Grind the cardamom, clove, cinnamon, fennel seeds, star anise, pepper corn, green chilli, ginger, garlic, coriander leaves, mint leaves and bay leaf with turmeric coarsely and keep aside.
  4. Heat oil and ghee in a kadai. Fry the cashew nuts and raisin until puffed up and golden in colour, remove from oil and keep aside.
  5. To the remaining oil and ghee mixture add finely sliced onion and fry until golden brown and crispy and remove and keep aside.
  6. To the remaining oil, if not enough add some more oil, add the onion cut fine, saute, when onion is light golden brown add the ground masala and saute until aromatic.
  7. Add coriander powder to this saute until raw smell disappears.
  8. Add curd to this, saute until masala is cooked, now add the hard boiled eggs and mix until egg is coated with the masala.
  9. The gravy should be dry just coating the egg and keep aside.
  10. Now to make layers, drizzle some oil to a thick bottomed pan.
  11. Add a layer of egg masala, on top of this add half of cooked rice, add a layer of fried cashew, raisins and fried onion, again a layer of egg masala, rice and the fried onion mixture until over.
  12. Close with a lid, put a heavy weight on top of this lid.
  13. Heat a griddle, when hot keep the vessel on top of the griddle and cook for 5 minutes in a low flame.
  14. Do not open the lid and keep this aside for the masala to get infused.
  15. After 30 minutes open the pan and serve with raitha and chutney.

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