Egg Biryani Muttai Biryani Recipe

Every Sunday Non-Veg Biryani is a must at home. Nowadays my little also turned a great fan for biryani like his father. One day he got cold and coughs and he ignored usual food I prepared. Later he asked me to get Biryani. So once in a weekday I prepare egg biryani for him. This biryani is so tasty and flavorful with the fresh homemade ground masala powder and the egg masala we prepare.


Ingredients
Basmati Rice – 2 and 1/2 Cups
Egg – 5 Numbers
Onion – 2 Numbers (Large)
Tomato – 2 Numbers (Medium)
Mint – 1/2-3/4th Cup (Loosely Packed)
Coriander Leaves – 1/2-3/4rd Cup (Loosely Packed)
Green Chili – 2 Numbers (Slit)
Yogurt – 3/4 Cup (I use 2% reduced fat yogurt)
Ginger Garlic Paste – 2 Tbsp
Garam Masala Powder – 3/4 Tbsp
Biryani Masala Powder – 1and1/4 Tbsp
Turmeric Powder – 1/2tsp
Butter or Oil or Ghee – 4-5 Tbsp
Bay Leaves and Star Anise – 3 Each

To Roast and Grind (Homemade Masala Powder)
Cinnamon – 1 Large Stick (4-5″ Split)
Cloves – 4 Numbers
Cardamom – 4 Numbers
Poppy Seeds – 1/2tsp
Fennel Seeds- 1/2tsp
Pepper – 1tsp
Salt – 1tsp
Coriander Seeds – 1 Tbsp

Ingredients For Boiled Egg Masala
Onion – 2 Numbers (Large)
Tomato – 1 Small
Red Chili Powder or Homemade Sambar Powder – 1/2 Tbsp or More
Salt – 1/2tsp
Oil – 3 Tbsp
Boiled Eggs

How to make Biryani Gravy and Cook with Basmati Rice

• Soak the basmati rice 30 minutes at least.
• Meanwhile make the other stuffs ready.
• Boil the eggs for 8 minutes in a pan or pressure cook for 1 whistle, both works.
• Dry fry the ingredients given under “To Roast and Grind” with 1/2tsp salt.
• Once cooled down powder it finely in food processor/mixie.
• Cut the onion to very thin slices.
• Clean and chop the tomatoes, coriander leaves and Mint Leaves.
• In a wide pan/kadai add butter/oil/ghee, when it is hot add bay leaves/star anise after a minute add sliced onions.
• Once onions are half way thru add ginger garlic paste, slit green chili’s and saute till onion changes light brown in color.
• Keep stirring and don’t burn the onions.
• Now add chopped tomatoes and 1tsp of salt.
• Saute in medium flame till it mashes well and whole masala leaves oil.
• Add all the powders like Garam Masala, Turmeric, Biryani and already prepared homemade masala Powder.
• After a minute or 2 add yogurt and chopped coriander and mint leaves.
• Mix all well together and continue cooking for another 2-4 minutes.
• Now add this masala to soaked rice, with 4 cups of water (if your prepared biryani gravy has 1 cup of water then add 3 cups of water alone, likewise adjust water accordingly, too much water makes the rice mushy).
• Finally adjust salt and pressure cook for 3 whistles or use electric cooker in white rice mode.
• It will be ready in another 30-40 minutes of time, meanwhile prepare the boiled egg masala to mix it later with cooked rice.
• When pressure goes off spread the rice in tray careful not to break the rice.

How to make Boiled Egg Masala

• Peel the boiled egg shells and slit with knife all over the eggs.
• In a pan/kadai (you can use the same kadai that used for biryani gravy) add oil.
• When oil is hot add sliced onions and 1/2tsp salt.
• Don’t add too much salt or spices, this mixture is going to garnish the cooked biryani rice.
• Saute till onion changes translucent and nice golden color.
• Now add chopped tomato and saute for another 3-4 minutes in medium flame.
• Add red chili powder give a gentle stir then add boiled eggs, reduce flame.
• In low flame with on and off stirring cook the eggs by the way the masala coats well with eggs.

Assembling the Biryani

• You need some fried onions its optional you can skip it too.
• Now the Rice and Egg masalas are ready.
• Top the egg masala over already spread rice and using two forks gently mix it up.
• Here you can sprinkle some saffron diluted in water but its optional.
• Serve the hot biryani with raita and crispy fried onions.

Note

1. This biryani is mildly spiced, You can increase red chilli powder.