Egg Biryani, It Needs prepare 32 Ingredients And 6 Steps

Ok now How To Make Egg Biryani

You can cook Egg Biryani using 32 ingredients and 6 steps. Here is how you achieve Egg Biryani.

Ingredients of Egg Biryani

You need to prepare 4 of Boiled eggs (peeled).
You need to prepare 4 of Boiled Baby potatoes (peeled).
Prepare 1 cup(approx. 220 GMs ) of Long grain Basmati rice.
You need to prepare 3 tbsps of Ghee / Clarified butter.
Prepare 90-100 gms of onion.
You need to prepare 20 gms of Ginger.
Prepare 10 gms of Garlic.
You need to prepare 1/2 tsp of Garam masala powder.
You need to prepare 1/2 tsp of Coriander powder.
Prepare 1/2 tsp of Cummin powder.
Prepare 1/2 tsp of Turmeric powder.
You need to prepare 1/2 tsp of Chilli powder.
Prepare 1/2 tsp of Kashmiri Red chilli powder.
You need to prepare as per taste of Salt.
Prepare 1 of generous pinch of saffron soaked in 1/4 cup water for an hour.
You need to prepare 1 tsp of Rose flavour (or 1 tbsp Rose water).
Prepare 1 tbsps of Kewra water (Pandan water).
Prepare 1.5 cups of Hot water (for Dum cooking).
Prepare 3/4 cup of (+/-) hot water for cooking gravy.
You need to prepare of Whole Garam Masala.
You need to prepare 4 of Green Cardamom.
You need to prepare 4 of Cloves.
You need to prepare 1 of small Cinnamon stick.
You need to prepare 10 of Black pepper.
You need to prepare 8-10 of White pepper.
You need to prepare 1 of Mace.
Prepare 1 of Star anise.
You need to prepare 1/4 tsp of Shah Jeera / Caraway seeds.
You need to prepare 1 of Bay Leaf.
Prepare of For Garnishing (this is optional).
You need to prepare As required of Small amount of Pomegranate Arils.
Prepare as required of Small amount of Fresh Green Coriander Leaves(chopped).

Egg Biryani step by step

Soak the saffron in 1/4 cup water for at least an hour. Wash the rice nicely and then soak it in water for at least half an hour. Slice half the onion and the other half make a paste along with ginger and garlic. Peel the boiled eggs and make 2-3 slits on the egg with a sharp knife. Peel the boiled potatoes too. Heat the water in an electric kettle or pot and keep it ready..
Heat ghee in a thick bottomed pan. Add all the whole garam masalas, let it crackle, then add the slice onion saute it till it starts browning. Now add the onion ginger garlic paste and saute for 1-2 mins, then add the turmeric, coriander, Cummin and chilli powders. Add 1/4 cup water too and mix and saute the masala for few minutes till the raw Flavour of the masalas goes off, if required add more water.(I added roughly 3/4 cup water in total while cooking the masala for the egg gravy).
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Then add the egg & potatoes and saute it with a gentle hand and add garam masala powder and again saute it...add little water if required, saute for few minutes till oil starts seperating from the gravy, adjust flame accordingly. Drain the water from the soaked rice and add and mix thoroughly but gently, then add 1.5 cups of water, soaked saffron along with water, Rose Flavour and Kewra water and sprinkle a pinch of garam masala..
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Close the pot tightly, first put an aluminium foil tightly around it sealing the edge of the pot so that no steam scapes...then put on the lid of the pot and give dum (that is cook in its own steam in closed pot) for 10 minutes. Then put off the flame and allow it to rest for 10-15 minutes more before opening the lid. After opening the lid fluff up the biryani carefully taking care of the egg and the potatoes. Put it in a serving platter and garnish with pomegranate and fresh green coriander..

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