egg biryani recipe - how to make easy egg biryani

egg biryani

egg biryani recipe – iam sharing a recipe that is the

most easiest and flavorful one, best to prepare when you are running short of

time and want to make your meal special. Earlier I had posted an egg biryani with scrambled eggs. The taste of that is very

distinct from today’s recipe. The one iam sharing today is not a dum biryani,

but still is flavorful and can be prepared even in a pressure cooker. As you

can see in the pictures this biryani is made using bell peppers too and is

optional. But to fulfill the veggie quota for the meal, I prefer to include

them along with potatoes. Yes, they add a good flavor, but you must take care

not to make the peppers mushy.

To get a

good aromatic biryani, the use of best quality fresh spices and powders is very important. I have used the same homemade biryani powder that my SNC friends

liked when they tried my Hyderabadi

vegetable dum biryani. But you can buy any store bought biryani masala

powder too.

Note: If

you like to try this recipe, do try with some potatoes as well to enhance the

taste. This time I had no potatoes in hand, so I just went ahead to make it

only with capsicum. As always you cannot find green chili in my pan, I did not

add since my kids cannot tolerate the heat and spice. But do not miss it for

the biryani to taste perfect

Egg biryani recipe

Prep

time: 20 mins (including boiling eggs)

Cook

time: 30 mins

Yields:

3

Ingredients

3 to 4

5. Add eggs and fry for 2 mins.

6. Add tomatoes, turmeric and salt. Fry

till the oil begins to separate from the mixture. Tomatoes are partially mushy

at this stage

7. Add mint and coriander leaves. Fry

till the mix becomes fragrant. Takes 2 to 3 mins. Remove the eggs and set aside . If you dont mind the eggs becoming hard or overcooked, you need not set aside

8. Add yogurt, biryani masala powder.

Mix and cook till it becomes thick gravy like consistency. For me it took

almost 3 mins

9. Add the soaked rice and mix well

10.

Fry

on a medium heat for 3 to 4 mins without burning

11.

Add

2 ½ cups warm or hot water and put the flame to high till the rice begins to cook. Check salt and spice now. On a medium heat let the rice cook till most of

the water evaporates. Check the pic.

12.

Add

the bell peppers and eggs. Mix well and close the pressure cooker lid, if

making in cooker. When it is about to whistle switch off the heat. If you want

it to be mushy, let it whistle once. If making in a casserole, just cover with

a tight lid and put the flame to very low and cook till the rice is fully

cooked or transfer it over an old hot tawa like we do for dum biryani (check here for picture)

If you

make in a pressure cooker or a ppan, once the pressure goes down fluff up and transfer

the rice to a different serving bowl. Do not leave it in the cooker for a long

time.

Variation:

If using potatoes add them at step 5 along with eggs and leave them in the pan till the end