Egg Roast Biryani
Egg roast biryani is one of the most basic egg dishes from Indian cuisine. This egg roast biriyani is one of those unique & delicious biryani varieties we got to enjoy in restaurants in India.
We are using Pritine Golden Sella Rice, to get awesome taste.
Prep Time | 10 Minutes |
Cook Time | 20 Minutes |
Servings | 3-4 |
Ingredients
For biryani rice
- 2 cups Pristine Golden Sella Basmati Rice
- 1 tsp ghee to 1 tbsp or oil
- 1 bay leaf small
- ½ tsp shahi jeera
- 2 green cardamoms or elaichi
- Salt as needed
For biryani gravy
- 4 to 5 boiled eggs
- 2 tbsps ghee or oil (ghee preferred)
- 1 star anise or chakri phool / biryani flower
- 1 inch cinnamon stick or dalchini
- 2 green cardamoms or elaichi
- 1 bay leaf or tej patta
- 2 cloves
- ½ to ¾ cup onions sliced
- ½ cup tomatoes sliced (deseeded)
- 1 tbsp ginger garlic paste
- 1 green chili slit
- ¾ tsp chilli powder
- ¼ tsp turmeric
- ½ cup coconut milk
- 1 Handful coriander leaves or pudina / mint chopped finely
- 1 tbsp ghee for layering
For masala powder or use 1 tbsp kerala garam masala
- ¾ tsp saunf or fennel seeds
- 1 inch cinnamon stick
- 4 cloves
- ½ tsp pepper corn
- 4 green cardamoms or elaichi
- 1 strand mace or javitri
- 2 petals star anise or chakri phool
- 1 Pinch nutmeg powder or jaiphal
- 1 tbsp coriander seeds
- ½ tsp cumin or jeera
Instructions
Preparing biryani rice
- If using basmati rice, wash it and soak for atleast 30 mins and drain it.
- Bring 6 to 8 cups of water to a rapid boil. Add spices, oil and salt. Cook the rice till al dente and drain it to a colander.
- If using jeerakasala rice, then just wash and drain the water.
- Add ghee to a hot pot and saute the spices for a while. Add drained rice and saute for 2 to 3 mins.
- Add salt and hot water (3½ cups) to the rice and cook until al dente cooked.
Preparing egg biryani gravy
- Powder all the spices to make kerala garam masala. You can skip this step if you have ready kerala garam masala.
- Heat ghee or oil and saute star anise, bay leaf, cinnamon, cloves and cardamom.
- Add onions and fry until golden.
- Saute ginger garlic until the raw smell goes away.
- Then add tomatoes and salt.
- Cook until the tomatoes turn mushy.
- Add red chili powder, garam masala and turmeric.
- Mix and cook just for a minute or 2.
- Add eggs and saute with the masala for 2 mins.
- Pour coconut milk and stir. Check the salt and spice. Adjust if needed. Egg biryani gravy is ready.
- Lower the flame completely. Add coriander leaves and then spread rice.
- Add ghee and coriander or mint leaves over the rice.
- Cover the biryani pot with a tight lid. You can also use foil or moist cloth to trap the dum or steam. You can also use a plate and then place something heavy over it.
- Cook for 10 mins on the lowest, very low flame. If your stove doesn’t have a small burner, then heat up a old pan/ tawa and place the biryani pot over that. Cook for 10 mins.
- Rest for 10 more minutes. Squeeze in some lemon juice before serving.
- Serve egg roast biryani with raita, or onion slices.