Egg comes very handy in case I don't have sufficient meat or seafood to cook. Egg briyani has an unique flavour and taste. Last week we invited few of our friends for dinner. There were both non vegetarians and few vegetarians who take only eggs. So I made this Egg briyani for them. It was a big hit and finally there was nothing left for us to eat. So immediately my husband asked me if I could make some again this week. So as promised, today I made them just for us:)
Ingredients: >
1 1/2 cups Basmathi rice(washed and soaked for at least 30 mins)
3 Eggs (boiled, peeled and cut into halves)
1 cup onion sliced
1 tomato chopped
1 tbsp ginger garlic paste
1/4 cup and 1 tbsp mint leaves(washed and chopped roughly)
1/4 cup and 1 tbsp coriander leaves(washed and chopped)
2 green chillies (seeds removed and slit)
1/4 cup yogurt
2 tsp briyani masala (any brand, I use Shan)
1/2 tsp garam masala
1/4 tsp red chilli powder(optional for extra hot)
1/4 tsp turmeric powder
1 1/4 tsp salt(according to your taste)
pinch of food color/saffron threads (if using saffron, soak them in hot water for some time)
3 tbsp oil
1 tbsp ghee
3 bay leafs
3 cinnamon sticks
5 cloves
2 black cardamom pods
2 green cardamom pods
1 tsp fried onions (optional)
Heat the oil and 1/2 tbsp ghee in a pan, when the oil is hot enough add 2 bay leafs, 3 cloves, 1 black cardamom, 2 cinnamon sticks and 1 green cardamom pod. Then add the onions and green chillies. Saute them till the onions turn golden color. Then add the ginger garlic paste and when the raw smell disappears add the 1/4 cup of mint and the coriander leaves and saute. Finally add the tomatoes and cook till all the tomatoes are mashed. Now add the yogurt, 1 tsp of salt, turmeric powder and the spices. Cook till the oil separates and all the masalas are combined. Switch off the stove and add the eggs. Mix them carefully so that the eggs get completely coated with the masala without breaking.
Meanwhile in a separate vessel take 6 cups of water and add add the remaining whole garam masalas, 1/4 tsp salt and 1 tbsp mint leaves and coriander leaves. Bring them to a rolling boil and add the rice. Cook the rice for 5 mins(or until 3/4 done). Drain the rice immediately and fluff it off with a fork.
In a oven safe dish layer the egg masala in the bottom. Then top them with the cooked rice. Sprinkle the remaining ghee, food color/saffron soaked water, fried onions and few mint and coriander leaves. Cover and cook in a preheated oven at 250F for 30 to 35 mins or until the rice is done.
1 1/2 cups Basmathi rice(washed and soaked for at least 30 mins)
3 Eggs (boiled, peeled and cut into halves)
1 cup onion sliced
1 tomato chopped
1 tbsp ginger garlic paste
1/4 cup and 1 tbsp mint leaves(washed and chopped roughly)
1/4 cup and 1 tbsp coriander leaves(washed and chopped)
2 green chillies (seeds removed and slit)
1/4 cup yogurt
2 tsp briyani masala (any brand, I use Shan)
1/2 tsp garam masala
1/4 tsp red chilli powder(optional for extra hot)
1/4 tsp turmeric powder
1 1/4 tsp salt(according to your taste)
pinch of food color/saffron threads (if using saffron, soak them in hot water for some time)
3 tbsp oil
1 tbsp ghee
3 bay leafs
3 cinnamon sticks
5 cloves
2 black cardamom pods
2 green cardamom pods
1 tsp fried onions (optional)
Heat the oil and 1/2 tbsp ghee in a pan, when the oil is hot enough add 2 bay leafs, 3 cloves, 1 black cardamom, 2 cinnamon sticks and 1 green cardamom pod. Then add the onions and green chillies. Saute them till the onions turn golden color. Then add the ginger garlic paste and when the raw smell disappears add the 1/4 cup of mint and the coriander leaves and saute. Finally add the tomatoes and cook till all the tomatoes are mashed. Now add the yogurt, 1 tsp of salt, turmeric powder and the spices. Cook till the oil separates and all the masalas are combined. Switch off the stove and add the eggs. Mix them carefully so that the eggs get completely coated with the masala without breaking.
Meanwhile in a separate vessel take 6 cups of water and add add the remaining whole garam masalas, 1/4 tsp salt and 1 tbsp mint leaves and coriander leaves. Bring them to a rolling boil and add the rice. Cook the rice for 5 mins(or until 3/4 done). Drain the rice immediately and fluff it off with a fork.
In a oven safe dish layer the egg masala in the bottom. Then top them with the cooked rice. Sprinkle the remaining ghee, food color/saffron soaked water, fried onions and few mint and coriander leaves. Cover and cook in a preheated oven at 250F for 30 to 35 mins or until the rice is done.
We had them with shrimp curry:)
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