Egg Biryani

Biryani is a mogul delicacy. The story of biryani, as I know, was first made for the mogul soldiers. As they rested at night between the wars, Biryani was served to them for the better source of protein. Due to the lack of suitable cooking environment, the cooks there tried out this unique method in which they cooked both rice and meat in one pot. To make it more flavorful and easy to digest they added lots of spices and herbs in it. So according to the story, biryani originated from here. As the day passes, the process of biryani has changed a lot. In our day to day busy life no one wants to go through such a lengthy process, yet everyone wants to taste the best. So here I am sharing a biryani recipe which is less time taking yet the best in the taste. I’m going to use eggs here but you can also take meat, paneer, potato or any other substitute. A handful of whole spices have been used here to enhance the flavor and for the masala I have used the readymade biryani masala that you can get in any general store nearby you. This recipe will give you the genuine taste of Biryani you have ever had. May it be Eid or Diwali make your festival extra special with this biryani and let the compliments come in. Here I’m making an Egg Biryani but you can replace the eggs with any other ingredient of your choice. Serve it with chilled raita and give your family a wonderful treat. Here i am sharing the recipe for 2-3 servings .You can adjust the ingredients as per your requirements.

Ingredients:

For Gravy:

2 medium onion chopped

1 medium tomato chopped

4 green cardamom

1 black cardamom

1 inch cinnamon stick

1 tbsp ginger garlic paste

1 cup curd

1 /2 tsp haldi powder

1 tsp red chili powder

1 tbsp biryani masala

1 tsp chicken masala

1/2 tsp garam masala

salt as per taste

1 tbsp pudina leaves

1 tbsp coriander leaves

For Rice:

2 cups Long grain rice

1 tsp jeera/ sahi jeera

2 green cardamom

1 inch stick cinnamon

1 bayleaf

2 cloves

5-6 black pepper

salt as per taste

water as required

Others:

4 eggs boiled

5 tbsp ghee

7-8 strand of saffron soaked in warm milk( though i didn't use here)

1 tsp Rose water/ Kewra water

2 medium onion sliced and deep fried until lightly golden

handful of coriander and pudina leaves for garnishing

1 medium potato thinly sliced

Method:

First of all we will make preparation for rice. Wash and soak the rice in water for at least 20 minutes before cooking.

Take a handi and add 4 cups of water. Bring it to a boil. Now crush the whole spices(those for rice) in a mortar and pestle lightly, so that they can leave their flavour and put it in water.

Let it boil for 2 minutes. Now add the soaked rice and salt as required. Cook the rice until they are 70% done. Check by pressing a rice grain in between your thumb and index, it's supposed to break but not soft.

Strain them and spread them over a wide plate. Now divide the rice into two halves. Put a pinch of turmeric in one half and mix it ,let the other half like that only.

Now for the gravy take a kadai, add 2-3 tbsp of ghee. Add the whole spices . Crush them little before adding.

Add the chopped onions. Saute them until they turn soft and translucent. Keep the flame medium-low.

Add ginger garlic paste. Add turmeric powder and chilli powder. Saute it for few minutes. Add chopped tomatoes. Put salt as per taste. Give it a stir. Cover and cook it for 10 minutes or until tomatoes are soft and little mushy.

Add biryani masala and chicken masala. Saute it for another 2 minutes on medium flame. Add whisked curd. Keep the flame low while adding curd. Add garam masala. Add pudina and coriander leaves. Saute it for a minute and turn off the flame.

Meanwhile cut the boiled eggs into 2 halves. Fry them from both the sides until it turns light golden. Sprinkle little bit turmeric powder and red chili powder over it while frying.

Slice two medium onions and deep fry them on medium heat until they turn lightly golden brown and keep aside.

Now we will start layering. Take a deep and thick bottomed handi or kadai. Grease the bottom with little bit of ghee. Arrange sliced potatoes at the bottom layer. If you want you can skip this layer but trust me it will add more flavour to the biryani.

Now spread half of the gravy all over the potatoes. Place 4 halved eggs at the edges in opposite directions. Then spread over some yellow rice along with some white rice. Spread over some brown onion, pudina and coriander leaves.

Again repeat the gravy layer, egg over it and rice layer over it. On the top layer spread brown onion, pudina and coriander leaves. Sprinkle saffron milk, rose water/ kewra water. Pour ghee as much as you want all over. Drizzle 1/4 cup of water .

Now fully cover the handi with a aluminium foil. Put the lead and put some weight over it like mortar and pestle.

Cook on low flame at least for 10 minutes. Now turn off the flame. Keep it like that for another 10 minutes. Serve hot with chilled raita.