Egg Biryani. I decided to make a video about Cooking egg biryani Recipe in telugu. Egg biryani recipe - Fragrant basmati rice cooked with aromatic biryani spices, herbs & boiled eggs to yield a delicious one pot egg biryani. This post includes instructions to make it in a pressure cooker.

Egg Biryani is a must-try recipe for all egg lovers as it promises to take your love for eggs to another level altogether. The zesty marinade for egg biryani is made from freshly ground spices. Egg biryani is a Hyderabadi food recipe prepared with boiled eggs, spices and basmati rice that is cooked on dum and garnished with caramalized onions and coriander leaves. You can cook Egg Biryani using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Egg Biryani

Prepare 4-5 of eggs.
It's 2 cups of Long grain Basmati Rice (Daawat Biryani rice).
Prepare of Dry spices like Bay leaves, cinnamon, cloves and black pepper.
You need 1 of large onion finely chopped.
Prepare 1 of medium sized tomato finely chopped.
It's 2 of green chillies.
You need 1 tbsp of ginger garlic paste.
You need 1 tsp of cumin seeds.
It's of Ghee, cooking oil.
It's of Everest Shahi Biryani Masala.
You need of Kashmiri Chilly powder.
It's of Turmeric powder.
It's 2-3 tbsp of crispy fried onion.
Prepare 1 tbsp of curd.
Prepare of Coriander leaves for garnishing.
Prepare of Salt.

Learn to make Hyderabadi Egg Biryani Restaurant Style Egg Dum Biryani Recipe (एग बिरयानी) Egg Dum Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and. Egg biryani recipe, Fragrant Basmati rice cooked with layers of masalas, spicy crispy fried eggs brown onions, aromatic herbs cooked in. Very tasty Hyderabadi style Egg biryani recipe with step by step instructions.

Egg Biryani step by step

Boil the eggs, deshell them and poke with the help of a fork or knife to create holes or slits. Coat the eggs in a mixture of some turmeric and red chilly powder and shallow fry till the outer surface becomes crisp..
Wash the rice 3-4 times and soak in water for about 20-30 mins. In a large pan, boil some water. Add 1-2 bay leaves, 2-3 pods of cloves and black pepper each and a small stick of cinnamon. Add the soaked rice, 1 tbsp ghee and some salt and let it cook on medium heat. Drain the water once the rice is cooked upto 90 %..
In a pan, heat 1tbsp ghee and 2 tbsp oil. Add 1-2 bay leaves and cumin seeds..
Once it starts spluttering, add finely chopped onion and green chilly and cook till it turns pink and aromatic. Add the ginger garlic paste and cook till the garlicy aroma fades away. At this stage add the tomatoes and cook till it becomes mushy..
Add 1/2 tsp turmeric powder, 2 tsp red chilly powder, and 1 tbsp Shahi Biryani masala. Stir well..
Add 1 tbsp curd to this mixture and very little salt and mix well. Note: be careful with the salt at this stage, as we have already added salt whole cooking the rice. Cover the pan with a lid and let it cook nicely for 4-5 minutes..
Put the fried eggs in this masala and coat them well. Put off the gas..
Start layering the cooked rice on top of the masala. You can remove some of the masala and cover it later on the rice to create multi-layered Biryani..
Pre-Heat a tava (should be large enough to hold the cooking pan). Once the layering is done, cover the pan and put it on the tava and let it cook for another 15-20 mins on low to medium flame with lid on, till the rice is completely cooked and the masala starts integrating with the rice..
After 15 mins, turn off the heat. Garnish the Biryani with Coriander leaves..
While serving, plate out some white rice and then the masala beneath it..

I have never tried Egg biryani before if you have no time you can add ready to use biryani masala powder.adjust all the. Egg Biryani Recipe (Step by Step). Egg Biryani is a delicious treat for egg lovers. Most of the time, I prepare vegetable biryani at my home, so thought why not try something different. Egg Biryani recipe - a step by step guide and full proof recipe to make an authentic egg biryani recipe in Hyderabadi style.