I was a vegetarian before marriage and thanks to S, I started exploring a whole lot of different foods – egg being one of them. My parents never forced any of their beliefs upon us and were quite broad minded. Though from an orthodox Brahmin family, there never were any reservations with regard to food. It’s only because of my personal choice that I don’t meat. That being said, S cajoled me into tasting egg and it was an instant liking. I particularly love egg biriyani and my MIL being a biriyani expert made it quite a number of times during our first year of marriage. I started loving it and had been replicating her biriyani recipe in my kitchen too.
There is a starking contrast between how my mom and MIL make their vegetable biriyani. Amma’s biriyani is rich with coconut-mint base, mildly spiced, less-masala-istic. On the other hand, MIL’s biriyani is spicy, rich with masala and flavorful with no distracting elements. To say that I love both these variations of biriyanis would be an understatement and that I think is the beauty of cooking – there is never the question of right or wrong. Everything is tasty in its own terms and everyone makes tasty food 🙂
To prepare Egg Biriyani
Serves – 2
Time to prepare – 40 mins
What I used –
- Basmati Rice, 1 cup
- Eggs, 2
- Onion, 1 large
- Tomato, 2 small or 1 large
- Ginger Garlic Paste, 2 tsp
- Green Chillies, 2
- Cloves, 2
- Green Cardamom, 1
- Cinnamon, 2” stick
- Dried Bay Leaves, 2
- Coriander Chopped, 2 tbsp
- Mint Chopped, 2 tbsp
- Thick Curd, 2 tbsp
- Red Chilli Powder, 2 tsp
- Garam Masala Powder, 1 tsp
- Turmeric Powder, ½ tsp
- Oil, 1 tbsp
- Salt, as req
- Water, 2 cups
How I made –
- Boil eggs on medium flame for 12-13mins. Keep aside.
- Wash and soak Basmati rice in a cup of water for atleast 20mins.
- In a thick bottomed vessel, heat oil. Add green cardamom, cloves, cinnamon and bay leaves.
- When the cloves and cardamom are puffed, add thinly sliced juliennes of onions and slit open green chillies. Fry until onions are translucent.
- Add ginger garlic paste. Fry for a minute. Add finely chopped tomatoes. Cook until tomatoes are mushy.
- Add turmeric powder, red chilli powder and garam masala powder and fry until raw smell is gone.
- Add thick curd and mix well. Soon after, add finely chopped mint and coriander leaves (reserve some chopped coriander for garnishing)
- When the masala mixture comes together, add water. I use two cups of water for one cup of basmati rice. I usually use one cup of water to soak the rice and add it at this stage along with the remaining cup of water. Add salt.
- When the water comes to a boil, check for salt and spice levels. (Both salt and spiciness should be little more than required for just the water, that way when rice is cooked it tastes perfect.)
- Peel the boiled eggs and drop them into the boiling water.
- Add rice to the boiling water, reduce the flame to low. Stir well and cook covered for 7-12mins. When you open the lid, the water should be completely evaporated and the rice should look cooked. Don’t poke about the rice. Keep it closed for another 10-15mins. And then stir carefully.
- Rice continues to cook through the residual heat and forms perfect grains instead of being all mushy.
- Garnish with coriander leaves and serve hot with onion raita or curd.