Egg Biryani Recipe
Recipe By Ayesha
#sw
0
0 Rating -
Rate
Non Vegdiet
1 day 21hr total
1 day 21hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Egg Biryani Recipe
- 1.50 tablespoon ghee or oil
- 1 cups Basmati rice or any aged rice
- 1/2 tablespoon ginger garlic paste
- 1 cup onion thinly sliced ( large)
- 1.50 nos to green chilies slit or chopped
- 4.50 nos to boiled eggs (make few gashes)
- 1/2 nos Medium tomato chopped finely
- As required ¼ teaspoon turmeric or haldi
- 1/2 teaspoon red chili powder
- 1/2 tablespoon Garam masala or biryani masala
- As required ¼ cup mint and coriander leaves finely chopped
- 1/2 teaspoon salt (adjust to taste)
- 4 tablespoons yogurt or curd (¼plus tbsps)
- 2.50 cups ½water for pressure cooker (½for instant pot
- 3.50 cups ¾ to for regular pot)
Directions: Egg Biryani Recipe
- STEP 1.Boiling eggs in pot: Rinse the eggs well under running water. Pour water to a pot and gently place the eggs in it. Pour enough water to cover the eggs. Cover and cook on a medium heat until you see cracks on the eggs. Turn off and rest for 5 mins. Later drain the water and keep the eggs under running cold water. Shell the eggs. Make 2 to 3 slits on them and set aside.
- STEP 2.Boiling eggs in Instant pot: Pour 1 cup water to the steel insert of your Instant pot. Place the steaming rack and arrange the eggs on the rack gently. Alternately you can place them in a steel bowl and cover it. Press PRESSURE COOK button and set the timer to 5 mins.
- STEP 3.Once the IP finishes let the pressure release naturally for 5 mins. Release the rest of the pressure manually by moving the steam release value from sealing to venting.
- STEP 4.Remove the eggs carefully and keep them under running cold water. Peel the eggs. Make 2 to 3 slits on the eggs and set aside.
- STEP 5.Heat a pot or pressure cooker with oil. Add whole spices – cinnamon, star anise, shahi jeera (or cumin), cloves, bay leaf and cardamom. Sometimes I first fry capsicum in oil for a few minutes and set them aside. I use them towards the end to garnish
- STEP 6.When they begin to sizzle, add onions and green chilies. Then fry till lightly golden
- STEP 7.Add ginger garlic paste and fry until the raw smell goes away.
- STEP 8.Add tomatoes, turmeric, red chili powder, salt, yogurt, coriander and mint leaves. Mix and cook till the tomatoes become mushy
- STEP 9.Add the eggs and the biryani masala powder. If you wish to use potato, you can use at this stage. Mix well and cook until the mixture thickens and begins to leave the sides of the pan. frying eggs in masala
- STEP 10.Pour water and adjust salt if needed. Bring the water to a boil.
- STEP 11.Add rice. I also added some fried capsicum here.
- STEP 12.If using the pressure cooker, close the lid and cook for 1 whistle on a medium flame. Set aside to cool. pressure cooking rice with masala
- STEP 13.Fluff up biryani when you open the lid.
- STEP 14.Serve egg biryani with onion raita or a mint raita.
Nutrition
value
value
996
calories per serving
23 g Fat22 g Protein172 g Carbs15 g FiberOther
Current Totals
- Fat23g
- Protein22g
- Carbs172g
- Fiber15g
MacroNutrients
- Carbs172g
- Protein22g
- Fiber15g
Fats
- Fat23g
Vitamins & Minerals
- Calcium130mg
- Iron7mg
- Vitamin A1084mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9115mcg
- Vitamin B120mcg
- Vitamin C43mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium167mg
- Manganese2mg
- Phosphorus269mg
- Selenium17mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe available on Loading... community profile
Recipe By Ayesha