Egg/Mutta Biryani

There might be many ways of making egg biryani. You could cook rice with the spices and masala and add the eggs at the end to make a one pot meal or you could make the rice and gravy separately and then mix everything towards the end. I prefer to make my biryanis in the later version. Though it is a lengthy process, still I prefer to layer the rice and

the masala gravy and put them on “dum” for few minutes. You can choose whichever method you like.

This recipe has been left incomplete since more than a year. I really do not have any idea as to why it remained in the draft folder for so long 🙂 I hope the step by step pictorial representation will help you to follow the steps in a better way. I have used a 240 ml cup. You can always skip or add a particular spice of your choice. In case you try it, please do not forget to share your feedback. I would love to hear from you. It’s perfect for a rainy Sunday afternoon lunch with your family. You can check the recipes of soya biryani, chickpeas biryani and other varieties of rice by clicking here. Till then enjoy cooking and stay healthy.

Ingredients:

• Kaima rice 1 cup
• Eggs 3-4
• Salt to taste
• Green chilies 4-5
• Garlic cloves 5-6
• Ginger 1 inch piece
• Onion 2
• Tomatoes 2
• Curd 2 tbsp
• Cumin seeds 1 tsp
• Fennel seeds 1/2 tsp
• Cloves 2-3
• Cinnamon 1 inch piece
• Bay leaves 2-3
• Star anise 1
• Pepper corns 8-10
• Coriander powder 1 tbsp
• Refined oil 2-3 tbsp
• Coriander leaves 3-4 sprigs
• Mint leaves 3-4 sprigs
• Red chili powder a pinch
• Turmeric powder a pinch

Method:

• Wash and soak the rice for atleast half an hour.
• Slice the onions finely.
• Heat a tablespoon of ghee in a heavy flat pan and add a piece of cinnamon, few cloves and a bay leaf.
• Add two tablespoons of the sliced onion and saute for two minutes.
• Add the soaked rice and toss gently.

• Add two and a quarter cups of water and bring to a boil.

• Now over and cook on a low for around 12-15 minutes.

• Switch off the flame and allow it to rest covered for atleast 15 minutes.
• Boil the eggs till they are firm. Switch off the flame and allow it to cool.
• Peel the skin and make few incisions.
• Make a paste of turmeric powder, red chili powder, salt and a dash of pepper powder.
• Coat it evenly on the boiled eggs.

• Heat a spoon of oil in a non stick pan and stir fry these eggs for 3-4 minutes. Remove from fire and keep aside.

• Now heat oil in a kadhai and add a piece of cinnamon, 2-3 cloves, a bayleaf and saute for a minute. Add the sliced onions and saute till they are translucent.

• Grind the green chilies, ginger, garlic, cumin seeds, saunf and pepper till it is coarsely ground.
• Add the masala mixture into the onions and saute till the raw smell of the masala goes off.

• Add the chopped tomatoes, salt and curd and cook till the oil seperates on top.

• Add the eggs, quarter cup of water and cook over low flame for few minutes.

• Garnish with finely chopped mint and coriander leaves.
• Grease a heavy bottom pan with ghee and add a layer of the cooked rice.
• Sprinkle mint leaves and garam masala and add the egg masala on top.
• Cover this layer with the remaining rice and garnish with finely chopped mint and coriander leaves.
• If desired, sprinkle fried onions on top.
• Cover the pan and place it on a heated tava and cook on a low and for five minutes.
• Serve it hot with a raita of your choice.