Directions
- 1Prepare the egg marination by mixing curd, red chilli, turmeric powder, coriander powder, Kashmiri red chilli, biryani masala, chilli paste, chopped coriander, chopped mint, and onion barista in a bowl. Mix well.
- 2Fry the boiled eggs in oil with salt, turmeric powder, and red chilli powder until golden brown.
- 3In a pan, heat oil and sauté cardamom, cinnamon, bay leaf, then add the marinated masala and cook until the oil separates.
- 4Add fried eggs to the masala, then stir in mango pickle and water, cooking on low flame to maintain consistency.
- 5Boil water with salt, cinnamon, star anise, black cumin seeds, a lemon slice, chopped coriander, and mint. Add soaked basmati rice and boil until 70% cooked, then cool.
- 6Layer the egg masala in a pot, spread the boiled rice evenly over it, sprinkle biryani masala and remaining onion barista, coriander, and mint. Add boiled rice water.
- 7Cover the pot with a thick cloth and a weight on top, let it cook on low flame for 10–15 minutes on the dum.
Ingredients
- 200 gm Curd
- 1.5 tbsp Red Chilli
- 0.25 tbsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1.5 tbsp Kashmiri Red Chilli
- 2 tbsp Biryani Masala
- 2 tbsp Chilli Paste
- 1 handful Chopped Coriander
- 1 handful Chopped Mint
- 2 Onion Barista
- 1 tbsp Garlic Paste
- 2 tbsp Ginger Paste
- 2 tbsp Oil
- 7 Boiled Egg
- 0.25 tbsp Salt
- 0.25 tbsp Turmeric powder
- 0.5 tbsp Red Chilli Powder
- 2 Cardamom
- 2 inch Cinnamon
- 1 Bay leaf
- 1 bowl Marinated masala
- 7 Fried eggs
- 2 tbsp Mango pickle
- 2 tbsp Salt
- 2 inch Cinnamon
- 1 Star Anise
- 0.5 tbsp Black cumin seeds
- 1 slice Lemon
- 1 handful Chopped Coriander
- 1 handful Chopped Mint
- 500 gm Basmati or Biryani Rice
Equipment
bowlwhiskkadhai (pan)fork or knifelarge pot
Tips
- Marinate the egg masala for at least 10 minutes before cooking.
- Fry the eggs until a golden brown layer forms.
- Use a cloth and a weight to help the biryani steam properly and maintain moisture during the dum process.
- Add water to the spice mixture to help the spices cook and release their flavour completely and for the oil to separate properly.
- The consistency of the egg masala should be perfect for layering the biryani properly.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup