Egg Biryani (Layered Egg Biryani)

As I had mentioned in one of my earlier posts, everyone in my house loves Biryani. And Biryani making can be a very elaborate process specially if you are making Chicken or Mutton Biryani which requires marination. I had made Murg Dum Pukht Biryani a few days back and though a little time consuming, it was a huge hit.

Sometimes, when we all want to have Biryani and I want to make it the non elaborate way, I go for this recipe of egg biryani. No marination required. This particular egg biryani is layered and made in the oven. We also have a non-layered Egg Biryani recipe which is made in the pressure cooker which is equally tasty.

As a vegetarian option, you may also want to try our Mushroom Biryani.

Here is the step by step egg biryani recipe with pictures:

Serves: 3-4
Preparation Time: 30 minutes
Cooking Time: 30 minutes

Ingredients:

For Egg Biryani Gravy:
Eggs: 6
Onions: 2 medium sliced
Tomatoes: 2 medium chopped
Ginger Paste: 1 tsp
Garlic Paste: 1 tsp
Coriander: 2 tbsp chopped
Coconut milk: 1/2 cup
Chilli Powder: 2 tsp
Chicken Masala: 1 tsp
Turmeric Powder: 1/4 tsp
Ghee: 1 tbsp
Salt: to taste

For Rice
Basmati Rice: 1 and 1/2 cups
Cinnamon: 1 inch
Cardamom: 2
Cloves: 3
Salt: to taste
Green food color: 3-4 drops (optional)
Orange food color:3-4 drops (optional)

For Garnishing
Onion: 2 sliced
Cashew nuts: 1/2 cup broken into pieces

Method of Preparation:

To make rice:

1. Boil around 5-6 cups of water. Add cardamom, cloves ,cinnamon and salt.
2. Add rice to the boiling water and let cook till done. Drain and keep aside.

Optional Steps:

3. Divide rice into three portions.
4. Add orange color to one of the portions and mix well to cover the rice.
5. Add green color to another portion and mix well to cover the rice.
6. Leave the third rice white. Keep aside for 10-15 minutes.
7. Mix the three portions together.

To make Egg Biryani Gravy:

1. Boil the eggs and cut into quarters.
2. Heat ghee in a pan and sauté the onion till translucent. Add ginger garlic paste and sauté for a minute. Add tomatoes and coriander and sauté.
3. Add chilli powder, turmeric powder, salt and chicken masala and mix well.
4. Add coconut milk, 1 cup of water and eggs. Cover and let the gravy cooks till it becomes dry.

To make Garnishing:

1. Heat oil in a pan. Fry onion till golden brown. Drain on absorbent paper.
2. Fry cashew nuts till golden brown. Drain on absorbent paper.

Final Steps:

1. Grease a baking tray. Arrange a layer of rice on the tray.
2. Arrange a layer of egg gravy on the rice.
3. Repeat with another layer of rice and egg gravy.
4. Finally arrange rice as the final layer and garnish with fried cashew nuts and onions.
5. Seal the tray with aluminium foil.
6. Cook in a pre-heated oven at 170 degrees Celsius for 10 minutes. Serve hot. Your delicious egg biryani is ready.

Egg Biryani