Egg Biryani, an another biryani recipe to my collections of biryani.Before moving to the recipe, i have to confess few things about Egg Biryani. This Biryani is not gonna taste like mutton or chicken biryani,since we don't use any meat here in this biryani, you don't get that meaty flavor in the rice.So all the non-veg lovers out there, keep your expectations low when you try this egg Biryani,but all i can assure you is that this biryani gonna be a really flavorful and yummy. 
Here i've used jeeraga sambha rice for this Biryani, since we like the flavor of jeeraga sambha rice more than the Basmati rice for Biryani. Basmati rice also works well,but use good quality and flavorful Basmati rice,as i said earlier we're gonna make this taste like Biryani without meat,so trying to get the maximum flavor from every other ingredients.In addition to that,use good quality of ghee, garam masala/Biryani masala powder also.Now let's see the recipe,don't be afraid by looking into the long list of ingredients,i have given ingredients separately for rice & masala,so it is long.
Procedure
Here i've used jeeraga sambha rice for this Biryani, since we like the flavor of jeeraga sambha rice more than the Basmati rice for Biryani. Basmati rice also works well,but use good quality and flavorful Basmati rice,as i said earlier we're gonna make this taste like Biryani without meat,so trying to get the maximum flavor from every other ingredients.In addition to that,use good quality of ghee, garam masala/Biryani masala powder also.Now let's see the recipe,don't be afraid by looking into the long list of ingredients,i have given ingredients separately for rice & masala,so it is long.
Egg Biryani
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 3 to 4
Recipe Category: Biryani | Recipe Cuisine: Indian
Recipe Category: Biryani | Recipe Cuisine: Indian
Inspired from CookingandMe
Ingredients
Boiled Eggs - 3
For rice
Jeeraga Sambha Rice - 1 cup
Ghee -1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Mint & Coriander leaves - a handful
Ginger Garlic Paste - 1/2 tsp
Water - 2 cup
Salt
For Masala
Onion(thinly sliced) - 1
Tomato(chopped) -1
Green Chili -1
Cashew - 6
Ghee -1 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Mint & Coriander leaves - a handful
Ginger Garlic Paste - 1 tsp
Curry leaves - few
Coconut Milk - 1 cup
Water -1 cup
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 tsp
Garam Masala - 1 tsp
Lemon Juice -1 tsp
Salt
Boiled Eggs - 3
For rice
Jeeraga Sambha Rice - 1 cup
Ghee -1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Mint & Coriander leaves - a handful
Ginger Garlic Paste - 1/2 tsp
Water - 2 cup
Salt
For Masala
Onion(thinly sliced) - 1
Tomato(chopped) -1
Green Chili -1
Cashew - 6
Ghee -1 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Mint & Coriander leaves - a handful
Ginger Garlic Paste - 1 tsp
Curry leaves - few
Coconut Milk - 1 cup
Water -1 cup
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 tsp
Garam Masala - 1 tsp
Lemon Juice -1 tsp
Salt
First, for rice, heat the pressure with 1/2 tsp of ghee, add cinnamon,cloves & cardamom, let it fry in ghee for 30 secs,then add ginger garlic paste and mint & coriander leaves one by one and saute till the raw smell leaves.
Add the water into the pressure cooker and enough salt.
Bring into boil and then add the washed rice and cook it for 3 whistle.
Now for masala, heat the kadai with ghee, add cinnamon, cloves & cardamom,let it fry in ghee for 30 secs, then add the cashews and roast till it becomes golden brown.Then add the onion,green chili & curry leaves and saute till the onions becomes translucent.
Add mint & coriander leaves and ginger garlic paste, saute till the raw smell of ginger garlic paste leaves,then add the spices(turmeric,chili&garam masala powder).Give a good mix.
Add the tomatoes and salt(enough for masala alone,remember we already add salt for rice)cook till it becomes mushy.
Then add the coconut milk&water and cook till the oil separates on the top.
Once the pressure is released from the pressure cooker, open it and keep the rice ready,similarly cut the eggs into half vertically and keep it ready.Add the rice into the masala.
Mix it well. Place the eggs in the middle of the rice.
Finally squeeze the lemon juice and cover the kadai with lid and switch off the flame,let it covered till serve.
Tasty Egg Biryani is ready.
Notes:Add the water into the pressure cooker and enough salt.Bring into boil and then add the washed rice and cook it for 3 whistle.Now for masala, heat the kadai with ghee, add cinnamon, cloves & cardamom,let it fry in ghee for 30 secs, then add the cashews and roast till it becomes golden brown.Then add the onion,green chili & curry leaves and saute till the onions becomes translucent.Add mint & coriander leaves and ginger garlic paste, saute till the raw smell of ginger garlic paste leaves,then add the spices(turmeric,chili&garam masala powder).Give a good mix.Add the tomatoes and salt(enough for masala alone,remember we already add salt for rice)cook till it becomes mushy.Then add the coconut milk&water and cook till the oil separates on the top.Once the pressure is released from the pressure cooker, open it and keep the rice ready,similarly cut the eggs into half vertically and keep it ready.Add the rice into the masala.Mix it well. Place the eggs in the middle of the rice.Finally squeeze the lemon juice and cover the kadai with lid and switch off the flame,let it covered till serve.Tasty Egg Biryani is ready.- Instead of coconut milk, you can add water too, i have prepared both ways and it turned out good on either ways.
- Instead of garam masala, you can use Biryani masala too.
- After adding egg into the rice, keep it closed for atleast 30 mins to infuse the flavors well.
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