EGG BIRIYANI

 

Course: lunch

Cuisine: Indian

Author: Nivetha Jagadeesh

 

SOME INTRODUCTION ABOUT EGG BIRIYANI:

 

Egg biryani is made with fragrant long grain basmati rice and zesty singed eggs that are then layered together. Among any remaining biryani plans, egg biryani is simple and can be made rapidly at home. It tastes heavenly.

 

In this formula post, I am sharing the formula of egg biryani in the pressure cooker. This is a speedy egg biryani formula that can be made inside 30 to 35 minutes. Attempt this fast and simple egg biryani formula at home. This is a simple lunch receipe. Lets gets started our receipe.

 

EGG BIRIYANI

INGREDIENTS:

Oil required

Salt as needed

Water as needed

Egg – 4

Onion – 3

Tomato puree – 3

Green chilli- 4

Ginger garlic paste- 2 tsp

Curd – 2 tsp

Bayleaf- 1

Cloves-1

Cinnamon- 1

Cardamom-1

Basmati rice- 1 cup

Mint leaves- few

Coriander leaves- few

Red chilli powder – 2 tsp

Turmeric powder- 1/2 tsp

Coriander powder- 1tsp

Biriyani masala -1 tsp

Some fried onions

Saffron milk- 1 tsp

 

 

HOW TO MAKE EGG BIRIYANI ?

 

• Finely  cut 3 onions, cut 1 green chilli, and coriander and mint leaves 
•  Cut onions, cut green chilies and puree the tomatoes and set it aside.Keep every one of the fixings prepared for making egg biryani in pressure cooker 
• Boil the eggs and remove the shells. Make long cuts on them. You can likewise prick it's anything but a fork. Keep it aside.Make long cuts on the egg for making egg biryani receipe. 
• Take a 2 tbsp of saffron milk. 
•  Wash basmati rice in running water till the darkness of water is no more. Soak the basmati rice for 15 to 20 minutes. 
• Warmth 4 tbsp oil in the pressure cooker. Add in cut onions and fry until light brilliant in shading. Take it out and spread it in a clean plate  
• After that heat oil in a pressure cooker, Add cleaved onion and afterward the entire flavors. Saute briefly. Add ginger garlic glue. Cook till onions are brilliant brown. Saute onions, ginger and garlic glue till raw smell leaves. 
• Add turmeric powder, red chilli powder, coriander powder, biryani masala, and salt. Fry for a minute. If required add more of turmeric powder, red chilli powder and biryani masala powder. 
•  Add the tomato puree and curd/yogurt. Cook till the combination thickens and oil begins to isolate from the spices. Addition of tomato puree and curd to make speedy egg biryani receipe.

 

LAYERING THE EGG BIRYANI:

 

•  Lower the fire and add water. Blend and check if salt is required.
• Add boiled eggs, half of the golden fried onions, half of the coriander leaves and mint leaves and green chilies. Mix it. 
•  Add basmati rice and spread it equally. 
•  Layer the basmati rice with rest of the golden fried onions, coriander, and mint leaves, biryani masala powder, ghee/explained spread and saffron milk.

•  Close the cover of the pressure cooker. Cook for 2-3 whistles.
• Allow the strain to settle down all alone.
•  Open the top and cushion up the egg biryani with a fork.Egg biryani in pressure cooker is prepared . 
•  Check the lower part of the biryani. In the event that there is water, heat it's anything but a low fire till water evaporates. 
•  Serve egg biryani hot with raita and salad.

 

NOTES:

 

• Utilize long grain basmati rice for the genuine biryani flavor. Basmati rice has a decent fragrance and its long grain looks lovely you can make it with customary rice as well. 
• Utilize new curd/yogurt in the formula. Try not to add sharp curd. 
• Each rice is unique. The nature of basmati rice may contrast and consequently the amount of water to cook the basmati rice may likewise vary. 
• Expansion of ghee/explained spread makes the biryani rice delicate and sodden. Try not to skip adding ghee/explained spread to the egg biryani receipe.
• make sure for 1 cup of basmati rice you should add 1/2 cup of water.