It is said that a good pot of biryani delights your senses with every bite. The fragrant long grain basmati rice, accompanied with aromatic spices and caramelized onions create the perfect symphony together and swirl gently on your palate, resulting in the ultimate sensory experience.
While chances are that you’ve already tried making Biryani during the lockdown (true-blue Biryani lovers have), how about trying it once again (because why not!). And if you’ve not, here’s the perfect chance to grab some ingredients because we at Curly Tales bring to you, the perfect egg biryani recipe – restaurant style! Let’s go!
Make Restaurant Style Egg Biryani At Home
The recipe is fairly simple and you can find all of the ingredients at home without any hassle.
Boiled eggs (6)
Salt (As per taste)
Turmeric (1/4 tsp)
Red Chilli Powder (1/2 tsp)
To Make Biryani:
Oil (3 tbsps)
Ginger Garlic Paste (2 spoons)
Red Chilli Powder (1/2 tsp)
Turmeric Powder (1/2 tsp)
Coriander Powder (1 spoon)
Biryani Masala (2 spoons)
Curd (2 big spoons)
Water (2 Glasses)
Salt (as per taste)
Rice (1.5 Glass)
Dollop Of Ghee
First things first, to make egg biryani, you need to boil the eggs. So put 6 eggs to boil. On the other side, soak around 1.5 cups of long grain basmati rice in water, post which you will semi-cook the rice.
Next, in a vessel, fry and saute 3 finely chopped onions till they turn a nice shade of golden brown color. Once done, remove them aside in a bowl. DO NOT EAT THEM!
Once the eggs are boiled, dunk them into a vessel filed with cold water, so that peeling its skin becomes easier. Once you’ve peeled the eggs, take a sharp knife and make a slight slit in each of them.
In another vessel, add these eggs along with a potato. To this, you need to add some salt (as per taste), turmeric (1/4 tsp) and red chilly powder (1/2 tsp). Give it a nice stir. Now, add these eggs and the potato in the same vessel you fried the onions. Ensure that you fry them nicely and keep them aside.
We now move on to the most important part – making the biryani masala. In a cooker, add 3 tablespoons of oil, to which you will add the dry garam masalas (tej pata, star anise, clove, etc). Give them a nice stir till the aroma of these spices fills your kitchen.
To this, you will add 2 finely chopped onions, and let them take a nice golden brown color. Add 2 spoonfuls of ginger garlic paste and let it cook. Once the raw smell of ginger garlic paste disappears, it’s time to dunk in the finely chopped tomatoes and stir.
You will then shower the mixture with all the possible masalas. These include red chilli powder, turmeric powder, coriander powder and biryani meat masala for an extra burst of flavor.
After letting all these masalas cook nicely, add 2 big spoonfuls of curd and stir well. Sprinkle some coriander and mint leaves and add 1 big glass of water. Also at this stage, you will add salt as per taste. Give all of this a nice big stir.
Your next important step is layering, where you will strategically layer the biryani. First, you will gently place the eggs in the cradle of the masala. Sprinkle some coriander and mint leaves. Next, add a nice big layer of the semi-cooked rice and top it with good whole layer of the caramelized onions. Also a reminder to stop gorging on them, while you layer them.
A good biryani has no dearth of ingredients. So again, add some fresh coriander and mint leaves. Add 1 more glass of water, and one generous dollop of ghee. Close the cooker and wait for the first whistle. When you hear the first whistle, lower the flame and let it simmer for about 5 minutes and voila, your restaurant style egg biryani is ready to be served and savored.
If you make this recipe, let us know how it turns out! Till then, we’re working on a new one, to make your extended lockdown full of flavor and food!