Egg Biryani experiences have always been a hit or miss (more misses than hits). Every time I see it on the menu it sounds super tempting. So, the other day I ordered it at an Indian restaurant and that was it! I decided to take the task upon myself.
With the whole dinner4two manifesto, the challenge was to make the dish under 30 minutes with no more than 2 pans. But if you have all the ingredients at hand, it’s do-able. So, here it goes…
To hit the 30 minute deadline, I did some things in parallel..
(detailed recipe following….)
So here are the ingredients
- 3 nos. cloves,
- 1 ea black and green cardamom,
- 10 nos. black peppercorns,
- 1 medium sized cinnamon stick,
- 1 tbsp cumin,
- 2 bay leaves (tej patta)
- 1/4th tsp Turmeric,
- 1 tbsp cumin,
- 1 tbsp coriander,
- 1 tsp garam masala,
- 1 tsp red chilli powder,
- 1 tbsp shaan biryani masala (optional)
- 3 cloves of garlic
- 1 large onion
- 6 boiled eggs
- 1 tbsp: besan or gram flour or all purpose flour ( will use flour in the recipe but it’s just a binding agent)
- 2 tbsp oil
- 1 cup basmati rice washed
- For garnish: a few sprigs of coriander, mint. 1/4th cup of raisins
- In a pan, heat some oil and add the coriander powder, cumin, red chilli, salt and flour. Sauté the eggs in them so that they get evenly coated.
- In another wide but shallow sauce pan heat some oil and add all the whole spices. Once it starts crackling, add the onion (cut into julienne) and sauté till the onions are caramelized.
- Add the eggs with basmati rice to this pan and sauté the entire mixture. Add remaining ground spices.
- Add two cups of water (twice the rice) and bring to a boil. Add chopped cilantro, mint and raisins (or cranberries, if you prefer) to the boiling mix.
- Dial down the heat and let simmer for 15 mins.
- Turn the heat off and let it sit for 5 mins.
And when all is plated it indeed looks mouth watering and tastes wonderful as well. Mission accomplished!