Restaurant-Style Egg BiryaniEgg
Discover the easiest way to make delicious, restaurant-style Egg Biryani at home! This flavorful dish combines aromatic basmati rice with perfectly spiced masala, creamy yogurt, and a blend of fragrant whole spices. Whether you are hosting a party or craving a comforting meal, this recipe is a budget-friendly and impressive choice. Follow these simple steps to create a hearty, protein-packed Biryani that is sure to delight your family and friends with every savory bite.
Ingredients
4 tsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
2 piece Cinnamon
3 nos. Green Cardamoms
4 nos. Cloves
2 nos. Bay Leaf
10 nos. Cashew Nuts (Chopped)
1 tsp Ginger-Garlic Paste
4 nos. Green Chilli (slit)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
A pinch Garam masala Powder (Hot Spices)
2 medium Onion (sliced)
2 nos. Tomato (sliced)
Yogurt: 3 tablespoons, heaped
handful Fresh Coriander
handful Mint Leaves
For garnishing Fried Onions (Birista)
2 cups Basmati Rice
4 cups Water
A pinch Saffron Strands
2 Beaten Eggs
2 nos. Boiled Eggs
to taste Salt
Instructions
Step 1— Prepare the Masala Base
1
Heat ghee in a pot and add cumin seeds, cinnamon, cardamom, cloves, and bay leaves.
2
Sauté the broken cashews until lightly browned, then add the ginger-garlic paste, thinly sliced onions, and sliced green chillies.
3
Stir in fresh coriander and mint leaves, followed by the sliced tomatoes.
4
Add the dry spices: turmeric, chili powder, cumin powder, garam masala, and salt to taste. Mix well.
5
If using capsicum, add it now.
6
Stir in the yogurt over low heat, mix well, then turn off the gas and set the pot aside for 5 minutes.
Step 2— Prepare the Rice
1
In a separate shallow pan, sauté the soaked Basmati rice in ghee. (This step is optional, but adds extra flavor.)
2
Transfer the rice into the pot with the prepared masala.
3
Pour in water, mix gently, cover the pot, and cook on a low flame.
Step 3— Final Assembly and Garnishing
1
Once the rice is about 90% cooked, stir in fried onions, chopped mint and coriander, and saffron soaked in milk.
2
In a separate pan, heat a little ghee, then scramble the beaten eggs with a pinch of chili powder and salt.
3
Gently stir the scrambled eggs and the slit boiled eggs into the rice mixture. Cover and finish cooking before serving.
Nutrition Facts
3 servings per recipe
