Restaurant-Style Egg Biryani Recipe
Ingredients
For the Eggs
1) 10 boiled eggs
2) 1/4 teaspoon salt
3) 1/4 teaspoon turmeric powder
4) 1/4 teaspoon red chili powder
For the Yogurt-Spice Mixture
5) 1 cup (250g) yogurt
6) 1/2 teaspoon turmeric powder
7) 1 teaspoon roasted cumin powder
8) 1 teaspoon garam masala powder
9) 3/4 teaspoon red chili powder (adjust to taste)
10) 1 1/2 teaspoon Kashmiri red chili powder (for color)
11) 1 teaspoon coriander powder
12) 1 tablespoon **biryani masala** (store-bought or homemade)
13) 1 tablespoon **crushed kasuri methi** (dried fenugreek leaves)
For the Masala (Gravy)
14) 1 cup **oil** (or ghee)
15) 5-6 **medium-sized onions**, finely sliced
Whole spices:
16) 3-4 green cardamoms
17) 2 black cardamoms
18) 1 star anise
19) 2-3 cinnamon sticks
20) 2-3 bay leaves
21) 1/2 teaspoon black pepper
22) 3-4 cloves
23) 1 teaspoon cumin seeds
24) 3 tablespoons ginger-garlic paste
25) 4 medium-sized tomatoes ( chopped or blended
26) 1 teaspoon salt (for the tomatoes)
27) Fresh coriander leaves (for garnish)
28) Fresh mint leaves (for garnish)
29) 5-7 **slit green chilies
30) Juice of 1/2 lemon
For the Rice
31) 3 liters of water
32) 3 tablespoons salt
Whole spices (for rice water):
33) Cumin seeds
34) Green cardamoms
35) Cinnamon sticks
36) Cloves
37) Bay leaves
38) Black pepper
39) Juice of 1/2 lemon (for rice)
40) 1 teaspoon kewra water (optional)
41) 1 tablespoon oil (for rice)
42) 1 kg basmati rice (soaked for 1 hour)
For Assembling the Biryani
43) Fried onions (reserve some for garnish)
44) Green chilies (for garnish)
45) Fresh coriander leaves (for garnish)
46) Fresh mint leaves (for garnish)
47) 1 tablespoon ghee (optional, for flavor)
48) Orange/yellow food color (optional, for color)
49) 1 cup reserved rice cooking water (for steaming)
Let’s Start Recipe
Today, we’re making a super delicious **Restaurant-Style Egg Biryani**. This biryani is so flavorful that it beats even chicken or mutton biryani! It’s perfect for **parties**, **lunch**, or **dinner**, and you can serve it with **kachumber** (salad) or **raita**. If you’re bored of chicken and mutton and want something healthy yet delicious, this biryani is a must-try. Let’s get started with the recipe!
Step 1: Prepare the Eggs
Take **10 boiled eggs** and make shallow cuts on the surface using a knife. This helps the spices infuse into the eggs. Then, in a bowl, mix the eggs with:
1) 1/4 teaspoon salt
2) 1/4 teaspoon turmeric powder
3) 1/4 teaspoon red chili powder
Mix well so the spices coat the eggs. Set them aside for now.
Step 2: Prepare the Spice-Yogurt Mixture
In a bowl, add **1 cup (250g) yogurt** and mix the following spices:
1) 1/2 teaspoon turmeric powder
2) 1 teaspoon roasted cumin powder
3) 1 teaspoon garam masala powder
4) 3/4 teaspoon red chili powder (adjust as per your taste)
5) 1 1/2 teaspoon Kashmiri red chili powder (for color)
6) 1 teaspoon coriander powder
7) 1 tablespoon biryani masala (you can use store-bought biryani masala)
8) 1 tablespoon crushed kasuri methi (dried fenugreek leaves)
Mix well to ensure that there are no lumps in the yogurt. Set this mixture aside.
Step 3: Fry the Onions and Whole Spices
In a pan, heat **1 cup oil** (or ghee if preferred). Add **5-6 medium-sized sliced onions**. Fry them on medium-high heat until golden brown. Once fried, remove a portion of the onions and set them aside for garnishing later.
In the same pan, add the following whole spices:
1) 3-4 green cardamoms
2) 2 black cardamoms
3) 1 star anise
4) 2-3 cinnamon sticks
5) 2-3 bay leaves
6) 1/2 teaspoon black pepper
7) 3-4 cloves
8) 1 teaspoon cumin seeds
Fry these spices for a few seconds to release their aroma.
Step 4: Adding Ginger-Garlic Paste
Add **3 tablespoons ginger-garlic paste** to the pan and cook for **1-2 minutes** on low-medium heat until the raw smell disappears.
Step 5: Adding Tomatoes and Spices
Add **4 medium-sized tomatoes**, blended or finely chopped, and **1 teaspoon salt** to help the tomatoes cook faster. Let this cook for **3-4 minutes** on medium heat until the oil starts separating from the masala.
Step 6: Adding the Yogurt-Spice Mixture
Reduce the heat to low and add the prepared **yogurt-spice mixture** to the pan. Mix well and cook for **3-4 minutes** on low heat until the yogurt blends in and the raw taste of the spices disappears.
Step 7: Cooking the Eggs in the Gravy
Once the masala starts releasing oil, add the **boiled eggs** to the pan. Gently mix the eggs with the masala and cook for **4-5 minutes** so the spices infuse into the eggs. If the masala looks too dry, add **1 cup of water** to adjust the consistency.
Now add:
1) Fresh chopped coriander
2) Fresh mint leaves
3) 5-7 slit green chilies (adjust to taste)
Cook for another **2 minutes**.
Step 8: Adding Lemon Juice
Add **juice of 1/2 lemon** for a tangy kick and mix well.
Step 9: Cooking the Rice
In a separate pot, bring **3 liters of water** to a boil. Add **3 tablespoons salt**, **whole spices** (cumin, cardamom, cinnamon, cloves, bay leaves), **juice of 1/2 lemon**, **1 teaspoon kewra water** (optional, for flavor), and **1 tablespoon oil**. Boil for **1-2 minutes** to let the spices infuse into the water.
Now, add **1 kg basmati rice**, which you’ve soaked for about **1 hour**. Cook the rice on high heat for **5-7 minutes** until the rice is 90-95% cooked. Drain the water and set the rice aside.
Step 10: Assembling the Biryani
Now, take the pot where you prepared the masala. Layer the bottom with one portion of the cooked rice. Then, spread half of the **egg masala** on top of the rice. Garnish with:
1) Whole green chilies
2) Fresh coriander
3) Fresh mint leaves
Then add the second portion of rice, followed by the remaining **egg masala**. Top with the remaining rice and gently fluff the rice using a fork to avoid breaking it.
Step 11: Adding Steam
Drizzle some reserved water (from boiling the rice) over the rice. Garnish with:
1) Green chilies
2) Chopped coriander
3) Mint leaves
4) Fried onions
Optionally, add **1 tablespoon ghee** for a rich flavor and a little **orange/yellow food color** for color. Cover the pot tightly and cook for **1 minute on high heat**. Then, reduce the heat to low and cook for **12-15 minutes**. Once done, turn off the heat and let it rest for **10-15 minutes** before opening the lid.
Step 12: Serving
Your **Egg Biryani** is now ready! Serve it with **kachumber** (salad) or **raita**. This biryani is super aromatic, flavorful, and packed with spices.
Thank You…♥️