Egg Briyani

Egg Biryani!!! I know most of you wondering about what’s special in this biryani because in hotels they used to serve boiled egg with khuska and name it as egg biryani. Am I right?? But this is little different and has delicious egg flavor in rice too.  

Some 6 years back when I was preparing veg biryani, my husband innovated it by adding  beaten egg in that and named it as egg veg biryani J I was really confused about the  flavor but luckily the taste turned too good and we loved it. From then, we slowly started improvising it by omitting veggies and placing boiled eggs on top. Finally we made this biryani with the coconut milk and the taste was delicious and adding zeera sambha rice enhanced the flavor and tasted like authentic biryani. 

Spicy and delicious one pot meal for Sunday lunch or can also be served as lunch box food for kids. Raita is the best combination for this spicy biryani. Basmati rice can also be used instead of zeera sambha rice and water measurement has to be adjusted according to that. 

So no more khuska with boiled eggs… Ready to try this flavorful biryani?? :)

Here comes the recipe…..

Ingredients :

• 1 ½ Cups Rice ( Zeera Sambha Rice )
• 3 Onions, sliced
• 2 Tomatoes, chopped
• 2 Green chillies, slitted
• Handful of Mint Leaves
• 2 Tbsp Oil
• 1 Tbsp Ghee
• 1 Bay Leaf
• ½ inch Cinnamon
• 2 Star anise
• 1 Elachi
• 3 Half Boiled Eggs
• 2 Eggs
• 1 Tsp Turmeric powder
• Salt to taste
• 1 Cup Coconut Milk
• 2 ¼ Cups Water

To Roast and Grind :

• 2 Tsp Oil
• 1 inch Ginger
• 8-9 Garlic pods
• 1 ½ Tsp Peppercorns
• 5-6 Dry red chillies
• Small Piece of cinnamon
• ½ Bay leaf

Method :

• Soak rice before starting the cooking procedures.

• Heat 2 Tsp Oil in a pan and add ginger followed by garlic, red chillies, cinnamon and bay leaf.

• Fry them for a minute and remove from the flame.

• Cool and grind to a fine paste by adding little water.

• Slightly crush the masalas. ( Bay leaf, cinnamon and star anise )

• Heat 2 tbsp oil and 1 tbsp ghee in a Cooker or thick bottom vessel and add the crushed masalas followed by elachi.

• Add the pudina / Mint leaves and saute.

• Add the sliced onions and fry till the color changes.

• Now add the chopped tomatoes and fry for a minute.

• Add the ground paste and mix well.

• Add Turmeric powder and salt. Cook until the oil separates from the masala.

• Wash and drain the soaked rice.

• Now add the soaked rice and mix well.

• Add the measured water and coconut milk.

• Break 2 eggs in a small bowl and beat lightly using fork.

• Once rice and water starts boiling, slowly add the beaten eggs and stir the water continuously ( Like Egg drop Soup ).

• Vertically cut the half boiled eggs and place on the top.

• Close the cooker or vessel with the aluminum foil and simmer the flame.

• Cook for 10 minutes.

• Slowly remove the foil and take all the boiled eggs out.

• Now gently mix the rice without breaking it.

• Garnish with mint / coriander leaves and serve hot with Raita.

Serving Options :

Serve hot with Raita.

 En Iniya Illam's " Passion On Plate "