Egg Biryani ( easy way )
Sonali Bhogle
Egg Biryani is the most easiest, delicious and flavorful biryani that one can make at home with very few ingredients. It is one of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors.

Watch how to make Egg Biryani on YouTube at :


 Recipe with Photos



Ingredients :

  • 3 cups Cooked Basmati rice
  • 6 Eggs
  • 2 finely chopped Onions
  • 2 onions cut into thin slices for garnishing
  • 2 tsp Ginger Garlic paste
  • 2 finely chopped Green chili
  • 3 Cloves
  • 4-5 Black pepper
  • 2 Bay leaves
  • 1 Brown (big) cardamom
  • 2 Green cardamom
  • 1.1/2 tsp Red chili powder -
  • 1.1/2 tsp Coriander powder
  • 1.1/2 tsp Garam Masala Powder
  • 2 Cinnamon sticks
  • 1.1/2 tsp Cumin seeds
  • 3-4 tbsp Vegetable oil
  • Salt to taste
  • Chopped coriander leaves 

Method :





Keep three eggs for boiling.Boil them on medium flame for 15-20 minuted or till cooked fully and keep aside.

Now heat oil in a pan. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.Heat 1tbsp oil  in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.



Now again take some oil and heat in a pan. Fry thin strips of onion in oil till golden brown and keep aside for garnishing.


Now in the same pan take more oil and add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.Fry for a minute.


  
Reduce the heat.Add chopped onions, green chili, ginger garlic paste and fry until light golden brown.


Add red chili powder, coriander powder, garam masala and salt. Mix well.


 
Add cooked rice , Slowly toss the rice upside down and mix well.

Once you are done with the rice. Then add fried onion slices and add the scrambled eggs to the rice .  Mix and slowly mix it taking care that you do not break the rice grains.

Put the rice in the center of the serving plate Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate..Garnish with coriander leaves and serve hot.


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