Mughlai Egg Biriyani

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Biriyani is life to many of us! What if you get to cook authentic Mughlai style egg biriyani at home without much effort? Check out the recipe and give a try! We bet you'll be a master chef in this.


  • 20 mins
  • Prep Time
  • 15 mins
  • Cook Time
  • Hard
  • Difficulty

  • Recipe Rating

    Ingredients

    For Cooking the Rice:

    2 Cups Basmati Rice

    5 Cups Water – to make the rice

    1/2 Tsp Salt

    4 Cloves

    2 Dry Bay Leaf (Tej Patta)

    Other Biryani Ingredients:

    4 Medium Red Onion – thinly sliced

    4 Tbsp Oil – to fry onion

    2 Tbsp Flour – for crisping biryani

    1 Tbsp Ginger Paste

    1 Tbsp Garlic Paste

    2 Tbsp Chopped Almonds – optional

    1 Cup Plain Yogurt

    1/2 Cup Water

    10 Fresh Mint Leaves

    4 Tbsp Olive Oil – to make masala

    4 Tbsp Ghee

    1 Tsp Rose Water – optional

    Few Strands of Saffron – optional

    3 Tbsp Milk – to soak the saffron – optional

    Eastern Pulav Masala - 4tbsp

    Whole Spices:

    1 Cinnamon Stick – broken into 2-3 pieces

    1 Bay Leaf

    3 Black Cardamom

    6 Green Cardamom

    4 Cloves

    Pinch of Nutmeg

    Directions

  • 20 mins
  • Prep Time
  • 15 mins
  • Cook Time
  • 1Cooking the Rice:

    2Heat 5 cups water In a large pot.

    3Once the water starts to boil, add rice, salt, bay leaf, and cloves.

    4Stir everything snd let this simmer on low-medium heat for 17 minutes.

    5Check rice after 17 minutes, it should have cooked 90% hence turn off the heat.

    6Strain the rice of water and keep aside.

    7Cooking the Eggs:

    8Place 6 eggs In a large bowl and sprinkle red chili powder, turmeric, pulav masala and salt.

    9Coat the eggs with the above spices and keep aside.

    10Heat 1 tsp oil in a large non-stick pressure cooker

    11Add the eggs and saute for 2 minutes on low flames.

    12Once the eggs start to blister and brown on each side, turn off the heat.

    13Remove the eggs and keep aside

    14Frying the Onions:

    15Place 6 eggs In a large bowl and sprinkle red chili powder, turmeric, and salt.

    16Coat the eggs with the above spices and keep aside.

    17In the same pressure cooker, add 3 tbsp oil and 4 tbsp of chopped onion mixture.

    18Saute on low-medium flame till onion turns brownish pink and crisp up.

    19Remove from the cooker and keep on a paper towel/plate.

    20Similarly, fry all the onions and keep aside.

    21Making the Egg Biryani Recipe:

    22In the same pressure cooker, heat 3 tbsp oil + 2 tbsp ghee.

    23Add all the crushed whole spices and saute for a minute.

    24Add ginger + garlic paste, all powdered spices and saute on medium heat till they turn golden in color (about 2 minutes).

    25Now add fried onions and saute.

    26Add yogurt, water, and cover cook for another 2 minutes.

    27Now add fried eggs and let everything simmer for 2 minutes. Then turn off the heat.

    28Remove eggs separately in a bowl and remove the cooked masala in a separate bowl. (Leave the pressure cooker as is for further use).

    29Layer the Egg Biryani in Pressure Cooker:

    30In the same pressure cooker, place 2 ladles of cooked rice, sprinkle 2tbsp of cooked masala, add 2 tbsp of fried onions, chopped cilantro+mint, 1 or 2 fried eggs and sprinkle color if using. (picture below)

    31Layer 2 ladles of rice and follow the process above.

    32Repeat the process till you reach the top of the dish.

    33Now add remaining fried eggs, fried onion, masala and cilantro+mint, 2 tbsp ghee (all remaining ingredients).

    34OPTIONAL: add rose water and saffron soaked in milk.

    35Cover the pressure cooker and let cook for 2 minutes on medium flames.

    36Turn off the heat and wait for 5 minutes.

    37Fluff the biryani using a big fork (scoop and mix the rice and egg layers).

    38The biryani is ready to serve now

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