Egg Biryani

Rice made with eggs and spices. This biryani with the same procedure as chicken biryani but with eggs. It’s a pot meal rich in proteins. It’s a method using scrambled eggs. But for some the smell of eggs will taste much. So we can make podimas in eggs and add finally with the rice. Other than scrambled eggs, we can use boiled eggs alone to make this rice. The flavor and taste will be good.

Eggs – 5 nos.
Basmati Rice – 2 cups
Water – 3 ½ cups
Curd – ¼ cup
Big onions – 2 nos.(chopped –lengthwise)
Tomatoes(riped) – 2 nos(finely chopped)
Mint leaves – handful
Coriander leaves – Handful
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Salt – as needed

To Grind:
Ginger – 2 pieces
Green chilies – 2 nos
Red chilies – 2 nos
Shallots / small onions – 5 nos.
Garlic – 7 pods
Fennel seeds / sombhu – 1 tsp
Cloves – 2 nos
Cardamom – 1 no.
Cinnamon – 1 inch piece

To season:
Oil – 2 tbsp
Ghee – 1 tbsp
Bay leaf – 1 no.
Cinnamon – 1 inch piece
Cardamom – 1 no.
Cloves – 2 nos.
Marudani mokku – 1 piece

View the full recipe at Ranjani’s Kitchen →