By Bhavana Verma
June 16, 2024
Party time or casual dinner, anda biryani is the best way to satisfy both non-veg and egg lovers. With the protein content of eggs and the satisfaction of biryani, this one-pot recipe is fit for a king. Check out this easy recipe to make it today:
2 cups Basmati rice 4 cups water 1 bay leaf 4 cloves 4 cardamom pods 1-inch cinnamon stick 6 eggs 2 large onions, thinly sliced 2 tomatoes, chopped 1/2 cup yogurt 2 green chillies, slit 1 tablespoon ginger-garlic paste 1 teaspoon cumin seeds, coriander powder and garam masala powder 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1/2 teaspoon cumin powder, fennel seeds and black pepper powder Salt to taste Fresh coriander leaves, chopped Fresh mint leaves, chopped A few strands of saffron soaked in 1/4 cup warm milk
Prepare rice by rinsing it with water and boiling with bay leaves, cloves, cardamom pods, cinnamon sticks and salt.
Take out rice when 70-80% done. Set aside.
Hard boil the eggs, peel them and rub with turmeric and chilli powder mixture.
Heat oil in a pan and fry the eggs until golden brown. Set aside.
In a large pot, heat 3 tablespoons of oil or ghee and add cumin seeds, sliced onions, and ginger garlic paste and saute until golden brown.
Add chopped tomatoes. Once they get mushy, add green chillies, coriander powder, garam masala powder, turmeric powder, red chilli powder, cumin powder, fennel seeds, black pepper powder, and salt.
Add yoghurt and mix well. Cook for 5-6 minutes then add fried eggs and coat them well.
In a heavy-bottomed pot, layer the egg masala with partially cooked rice. Sprinkle coriander leaves, mint leaves and saffron soaked in milk.
Repeat layers until finished, cover the pot and let cook for 20-25 minutes.
Finish off by fluffling the rice when cooked and serve with raita or salad.