Simple Egg Biryani Recipe, Anda Biryani

Simple egg biryani recipe as the name suggests is pretty easy and simple to make. It doesn’t take a long time to cook unlike the other biryani varieties.

The only time consuming thing about this recipe is the cooking of rice. Once that is done then it is simply a breeze to make rest of the recipe.

For more biryani recipes, try these, Hyderabadi Mutton Dum Biryani, Indian Chicken Biryani Recipe, Hyderabadi Egg  Biryani

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Simple Egg Biryani Recipe, Anda Biryani

Simple egg biryani recipe as the name suggests is pretty easy and simple to make. It doesn’t take a long time to cook unlike the other biryani varieties.

5 from 2 votes

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Course: Main Dish

Cuisine: Indian

Author: Fareeha

Ingredients

• 4 - 6 boiled eggs whole or cut into half
• 3 cups basmati rice soaked for 30 minutes
• 2 big onions finely sliced
• 1/2 cup oil / ghee
• 1 tbsp ginger garlic paste
• 1 cup yogurt
• 2 tbsp biryani powder
• salt to taste
• whole garam masala 2 cloves, 2 cardamom, 1 tsp shahi jeera, 1 tsp cumin seeds, 1 inch stick cinnamon, 1 bay leaf
• handful of coriander leaves
• handful of mint leaves
• pinch of saffron soaked in little hot milk
• 2 tbsp ghee
• juice of 1 lemon

Instructions

• Heat oil/ghee in a pan and fry the onions till brown. Remove the onions with a slotted spoon and set aside.
• In the same pan add the ginger garlic paste and fry till raw smell vanishes.
• Next add in the yogurt, biryani powder and salt. Stir well and cook till oil starts separating and floating in top of the gravy.
• Remove the gravy from the pan and set aside.
• In the same pan, add some biryani powder and oil, if necessary. Mix well.
• Add the eggs to this masala and cook till coated well.
• In a large enough vessel, add sufficient water. Add salt, whole garam masala and little oil.
• Bring the water to a boil and add the soaked basmati rice. Parboil the rice to 80%. The rice should be cooked yet feel a little grainy.
• Strain and remove the excess water.
• In a pan, spread half the rice at the bottom, pour the prepared gravy, spread half the fried onions.
• Spread the remaining rice, remaining onion, coriander leaves, mint leaves, saffron milk, ghee and lemon juice.
• Place the eggs on top. Cover tightly. Either with a foil or seal the lid with chapati dough.
• Cover and cook on extremely low heat for 15 minutes.
• Wait for 10 more minutes before opening the cover.
• Open the lid, mix very gently one portion of the rice and serve hot.

Check out the video recipe below