One of the recurring grumbling that one would hear about Biryanis is that it is one of those dishes that requires great deal of patience and warrants an extensive list of ingredients and an elaborate preparation.
To its defense, I would add Biryani is a dish that started as a meal for commoner and then evolved into a royalty dish. Once it found its way into royalty kitchen, Khansamas (royal cooks) who were the master innovators, in their bid to impress the taste buds of royalty made many additions to this dish. As the dish propagated to different parts of country, many regional variations of the dishes were evolved.
We have made several different kind of Biryanis and each of them are insanely delicious and highly elaborate in their preparation. Our previous biryani recipes received several interesting comments and some of them had a common underlying theme. One of the common themes was that though the recipe seems to be tempting but the elaborate steps involved seems to put off some of our viewers and readers. As we understand in the contemporary age, when we are on lookout for one-pot meals that calls for minimal ingredients and less efforts, biryani seems to be falling off from those circle of dishes. In this blog post, we are attempting to shed off those scary notions and bring Biryani within the purview of our kitchen.
We are making a variation of Egg Biryani that has originated and evolved from the Southern parts of our country, more specifically from Tamil Nadu. It is a dish that combines delicately flavored and cooked rice and fried eggs coated in mildly spicy masala paste. This mildly flavored version of egg biryani can be accompanied with some Indian curries or raitas.
Try the recipe and share your feedback in the comment section below.
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- 200 grams long grain basmati rice (Soak rice in water for 30 mins)
- 4 hardboiled eggs
- 3 small tomatoes (pureed)
- 1 large onion sliced into length and fried
- 4 green chilies, 1 inch ginger root, 8-10 cloves of garlic. Grind these ingredients into fine paste
- 4-5 cloves
- 3 green cardamom
- 1 inch cinnamon stick
- 2 bay leaf
- ½ tsp garam masala
- 1 tbsp. clarified butter
- Mixture of 2 tbsp. clarified butter and 3 tbsp. cooking oil
- Cooking Oil for frying eggs
- Salt to taste
- Let's begin with cooking the rice. Heat 3-4 cups of water in a pan. As water begins to simmer, add green cardamom, cloves, bay leaf, cinnamon, 1 tsp salt, 1 tsp oil. Now add rice.
- We will cook rice on medium heat until it is 90% done.
- As rice gets cooked, take it off the flame. Spread the rice in a large plate to prevent the rice grains from breaking.
- Meanwhile we will fry boiled eggs. In a pan, heat 1 tbsp. oil. Add garam masala, ¼th tsp salt. Add eggs (cut in half) to the pan.
- Eggs can be sliced either horizontally or vertically. Fry until eggs get light brown.
- Heat mixture of clarified butter and oil in the same pan. Now add paste of ginger, garlic and chilies to the pan. Fry for 1-2 mins.
- Now add tomato puree, salt to taste. Mix well. We must cook tomato puree for 5-6 mins until oil begins to ooze out from sides.
- Now add fried eggs and coat well. Take it off the flame.
- Apply mixture of clarified butter and oil to the bottom and sides of a pan. Put half quantity of cooked rice. Spread evenly. Spread fried onions (half quantity).
- Now add cooked eggs with masala. Spread the masala evenly. Spread the remaining half quantity rice and some more fried onions. Now spread 1 tbsp. clarified butter. Cover and cook the assembled biryani on medium heat for 5-6 mins.
- Flavorful Egg (Anda) Biryani is cooked and ready to serve.
Click here to watch recipe video
Sumit Pandya says
Smita Singh says
Thanks Sumit for stopping by and posting your feedback! Keep visiting, enjoy cooking!!