Egg Biryani

Egg biriyani provides a distinct flavor of eggs that many people love. On days when you are just left with a few eggs and a leftover vegetables in your pantry, this recipe of egg biriyani is your go-to to whip up something quick, tasty, and healthy!

Health Benefits:

Brown basmati rice has twice the fiber of white basmati and a high amount of magnesium and is good for your heart. Eggs are rich in protein and Vitamin B2. You get vitamin D, B6, B12 and selenium along with minerals like zinc, iron and copper.

Nutrition facts of Egg Biriyani:

• Calories – 634
• Fat – 22g
• Cholesterol – 20mg
• Sodium – 1,071mg
• Potassium – 973mg
• Carbohydrate – 67g
• Fibres – 18g
• Sugar – 12g
• Protein – 49g

Ingredients

Hard boiled eggs (shells removed): 3

Brown Basmati rice: 3 cups

vegetable broth: 4½ cups

lemon Juice: 1 tsp

peanut oil: 4-5 tbsp

medium-sized onion--roughly chopped: 1

big or 2 medium-sized tomatoes—chopped: 1

green chilies: 3

cup mint leaves: 1

tbsp ginger garlic paste: 1

tsp turmeric powder: 1/4

Curd / yoghurt: 1 tbsp

medium sized onion – chopped: 1/2

tsp coriander powder: 1/2

tbsp ghee: 1

cloves: 4

cinnamon stick: 1/2

green cardamom: 1

Star Anise: 1

tbsp chopped coriander: 2

curry leaves: 5

salt to taste

How To Make Egg Biryani

1. Combine 4 cups of vegetable broth with 3 cups of water and bring to a boil.
2. Add rice, lemon juice and a pinch of salt and cook in high flame for 10 minutes.
3. Reduce the flame to low and cook covered for 30 minutes.
4. Drain the water, spread the rice evenly on a plate and let cool.

How to cook the eggs:

1. Make a rough paste with the 1 medium-sized onion, tomato, green chilies and mint leaves.
2. Fry the eggs in 4 tbsp oil till they turn golden brown all around.
3. Combine 1 tbsp ghee and 2 tbsp oil in a handi over medium flame and roast the cardamom, cinnamon, cloves and star anise.
4. Add 1 tbsp chopped coriander, mint and curry leaves.
5. Sauté for 2-3 minutes and add the chopped onions.
6. Fry until the onions are lightly browned.
7. Add the ginger-garlic paste, the coarse paste and turmeric powder.
8. Sauté for 2-3 minutes and add the curd, 1/2 cup vegetable broth, coriander powder and a pinch of salt.
9. Cook on medium flame for 10 minutes.

How to make the dum:

1. In a saucepan, make alternating layers of rice and masala. Sprinkle coriander leaves on top.
2. Cook covered on low flame for
3. Once the rice is cooked, add the fried eggs and serve hot with pudina raita and some curry.

Fun Fact

Rajinikanth fans in Bangalore baited the locals with free biriyani to watch the movie Kochadaiyan to make the movie a box office hit Nevertheless, the movie flopped!