ANDA BIRYANI / EGG BIRYANI

Today I am here with very flavourful egg recipe – Egg Biryani for all egg and biryani lovers. Egg Biryani or Anda Biryani is a popular recipe from North India which is prepared mostly with scented or aromatic or basamati rice, spices and eggs. It is very famous and heathy dish that can be served as a lunch or dinner with any raita of your choice. Egg simply increase up the health quotient of this delicacy. It is a delicious treat for egg lovers. Vegetable and chicken biryani is more common prepared at my place but this time decided why not try something different. With eggs I mostly prefer to make egg bhurji or egg masala curry which is very easy and quick dinner recipe. However, this little more time taking egg biryani recipe is worth the effort invested. If your are trying to keep yourself away from meat and chicken and want to include eggs in your diet, then you will surely like it. This biryani makes a great addition to the menu for any parties or a weekend meal and yes, it’s very easy and you can make it without any difficulty. Egg biryani is easy and quick as compared to other biryani whether it is chicken or mutton because you don’t need to wait for them to get marinated like chicken or mutton biryani. More important is when the rice and eggs cooked, keep the pot sealed on a low flame. The aroma of spices remain intact inside the pot and this makes biryani more aromatic and flavourful.  Once you open the seal, your entire house is filled with the fragrance of aromatic spices. So what are you waiting for just make it and share your experiences with me. If any suggestions, comment in the comment box below.

INGREDIENTS:
1 Cup Basamati Rice

2 Med. Onion

8-10 Cashew Nuts

2 Green Chillies

2 teaspoon Ginger-Garlic Paste

A fistful Coriander Leaves

2 tablespoon Mint Leaves

3 tablespoon Thick Curd / Yogurt

2 tablespoon Fired Onion

Salt as needed

Spice Powder Needed:

½ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 tablespoon Biryani Masala Powder

1 teaspoon Garam Masala Powder

 For Eggs Masala:

3-4 Eggs

1 teaspoon Butter

½ teaspoon Red Chilli Powder

1 teaspoon Besan Flour / Gram Flour

Salt as needed

Ingredients For Seasoning:

2 tablespoon Oil

2 teaspoon Ghee

1 “Cinnamon Stick

2 Cloves

1 Green Cardamom

1 teaspoon Shahi Jeera

For Garnishing:

1 tablespoon Fried Onion

1  Onion, chopped

1 tablespoon Mint Leaves

1 teaspoon Ghee

Few Saffron Strands soaked in 1 tablespoon Milk

PREPARATION:

STEP 1 – Wash and soak basamati rice in water for 30-40 minutes.

STEP 2 - After 30 minutes, drain excess water completely and sauté rice with 1 teaspoon ghee.

This gives flavour to your biryani.

STEP 3 – Cut onion lengthwise, chop coriander leaves and keep it ready. You can chop mint leaves but I prefer adding it as it is or just tear with hands and add.

STEP 4 – Deep fry onions in hot oil on medium flame till crispy and brown in colour.

STEP 5 – Soak saffron in warm milk and keep it aside.

Preparing Eggs for biryani:

STEP 1 – Hard boil eggs in sufficient water. Cool them and peel them off.

STEP 2 – Now add all ingredients in a small bowl under title “ Egg Masala “ and mix well.

STEP 3 – Give small cuts on eggs with a knife. Don’t cut through and through.

STEP 4 – Coat the eggs with the masala and keep aside.

STEP 5 – Heat 1 teaspoon butter in a small pan. Add marinated eggs in it and roast well for 1-2 minutes.

STEP 6 – Remove and keep them aside.  

 METHOD:

STEP 1 – Heat oil + ghee in a wide pan. Add all ingredients under title “ seasoning” in it.

STEP 2 – When cumin seeds crackle, add chopped onion and saute well until light golden in colour. You can add salt to fasten the process.

STEP 3 – Now add cashews, slit green chillies and roast for 1 minute. Add ginger-garlic paste and sauté well until raw smell vanishes.

STEP 4 – Add mint leaves and chopped coriander leaves in it. Mix well.

STEP 5 – Add turmeric powder, chilli powder, biryani masala powder and garam masala to it with little salt. [keep in mind, you have added salt while roasting onions too]

STEP 6 – Now add curd and mix it well and cook for 1-2 minute.

STEP 7 – Add fried some onion and give a nice stir.

STEP 8 – Now add 1 ½ - 1 ¾ cup water in it. When water comes to  boil,

add rice in it and mix everything very well.

STEP 9 – Cover it with lid and cook till ¾ done.

STEP 10 – Add a tablespoon fired onion, chopped mint leaves, chopped coriander and mix well. 

STEP 11 – Reduce the heat, cover it again and cook on low flame for 5 minutes or until all water is absorbed and rice is cooked properly. Give a nice mix.    

STEP 12 – Now add cooked eggs and give it a nice mix, add some more fired onion, chopped coriander and mint leaves and saffron milk on the top.

 Again close and cook for 2-3 minutes. Switch off the flame and biryani is ready to serve.

 STEP 13 – Keep the pan closed for another 5 minutes [see notes] and then serve.

Serve it with any raita of your choice or mirchi ka salan, onion rings, roasted papad and relish.

NOTES:* When we cook it and leave it sealed for 5 minutes, the aroma of spices remain intact inside the pot which make the biryani more flavourful.