ఎగ్ బిర్యానీ(Egg Biriyani)

Ingredients
Rice Soaking:
• 2 cups basmati rice
• 4-5 liters water (for cleaning, soaking and boiling)
Egg Marination:
• Pudina (mint) leaves (a handful)
• Coriander leaves (a handful)
• 2 tablespoons curd
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Juice of half a lemon
• Fried Onions - 1 medium
• 4 boiled eggs (fried, optional)
• 2 tablespoons oil
Frying:
• 1 star anise
• 2 cardamom pods
• 2 cloves
• 2 cinnamon sticks
• 1 marathi mogga (kapok buds)
• ½ teaspoon black pepper
• ½ teaspoon jeera (cumin seeds)
• 1 large onion, thinly sliced
• 3 green chilies, slit
• 2 bay leaves
• 1 teaspoon ginger-garlic paste
• 3/4 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon salt
• Water as needed
Garnishing:
• Fried onions
• Coriander leaves
Method
Step 1: Soak the Rice
1. Rinse the basmati rice under cold water until the water runs clear.
2. Soak the rice in 1-2 liters of water for at least 30 minutes.
Step 2: Marinate the Eggs
1. (Optional) Heat 2 tablespoons of oil in a pan and lightly fry the eggs until they are golden brown. Set aside.
2. In a bowl, mix pudina leaves, coriander leaves, curd, salt, red chili powder, garam masala, oil (2 spoons) and lemon juice.
3. Add the boiled eggs to this mixture and coat them well. Let it marinate for at least 15-20 minutes.
Step 3: Prepare the Biryani Base
1. In a large pot, heat 2 tablespoons of oil.
2. Add star anise, cardamom, cloves, cinnamon sticks, marathi mogga, black pepper, and jeera. Sauté until fragrant.
3. Add the sliced onions and green chilies. Cook until the onions turn golden brown.
4. Add the bay leaves and ginger-garlic paste. Sauté for another minute.
5. Add 1 ½ litter water.
6. Add coriander powder, garam masala, and salt. Mix well.
7. Bring water to a boil. Add the soaked rice and cook until the rice is 70% cooked (the grains should still have a bite to them).
Step 4: Layer the Biryani
1. In a large pot layer the rice and egg masala alternately.
2. Top the final layer with fried onions and fresh coriander leaves.
Step 6: Dum Cooking
1. Seal the pot with a tight-fitting lid or aluminum foil.
2. For stovetop: Place a tawa (griddle) on the stove and heat it. Place the biryani pot on the tawa, reduce the heat to low, and cook for 10-15 minutes.
3. For pressure cooker: Seal the pressure cooker and cook on low heat for 1 whistle.
4. For electric pressure cooker: Cook on the rice setting for 10-15 minutes.
Step 7: Serve
1. Gently fluff the biryani with a fork.
2. Serve hot with raita or a side salad.
Enjoy your delicious Egg Biryani!
Easy weekend dinner, simple food in Telugu made at home