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.

Pristine Gold Sella Basmati
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.