Egg Biryani Recipe- Saffron & Fried Onion Flavored Indian Rice

Last Updated on 6 months ago by Neha Deshmukh

Egg Biryani Recipe- Saffron & Fried Onion Flavored Indian Rice

Introduction

Biryani. Just the word conjures up images of fragrant rice, tender meat (or in this case, eggs!), and a symphony of spices. It’s a dish that’s always been special to me – I remember my grandmother spending hours perfecting her biryani, and the aroma filling the entire house. This Egg Biryani is my slightly quicker, but equally delicious, take on that classic comfort food. It’s perfect for a weeknight dinner or a small gathering, and honestly, it’s just so satisfying.

Why You’ll Love This Recipe

This Egg Biryani is a flavour explosion! The saffron-infused rice, crispy fried onions, and perfectly spiced eggs create a truly unforgettable dish. It’s relatively easy to make, especially compared to some of the more elaborate biryanis out there. Plus, it’s a fantastic way to use up leftover rice if you happen to have some. Trust me, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to create this aromatic delight:

• 1 cup Basmati Rice
• 2 medium Onion
• 10 Cashew nuts
• 2 Green chillies
• 1.5 tsp Ginger-garlic paste
• 1 fistful Coriander leaves
• 1 fistful Mint leaves
• 3 tbsp Thick curd/plain yogurt
• 2 tbsp Fried Onions
• As needed Salt
• 0.25 tsp Turmeric powder
• 1 tsp Chilli Powder
• 1 tbsp Biryani Masala Powder
• 1 tsp Garam Masala Powder
• 3 Eggs
• 0.5 tsp Red chilli powder
• 1 tsp Gram flour/besan (optional)
• 2 tbsp Oil
• 2 tsp Ghee
• 1 inch piece Cinnamon
• 1 Cardamom
• 2 Cloves
• 1 tsp Shah jeera
• Little Sea Weed/Kadal pasi (optional)
• 1 tbsp Fried Onions (garnish)
• 1 tbsp finely chopped Coriander Leaves (garnish)
• 1 tbsp finely chopped Mint leaves (garnish)
• 1 tsp Ghee/clarified butter
• 3-4 Saffron strands
• 1 tbsp Milk

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Basmati Rice: This is the rice for biryani. Its long grains and delicate fragrance are essential. Make sure to rinse it well until the water runs clear – this removes excess starch and helps achieve fluffy rice.
• Ghee: Don’t skimp on the ghee! It adds a richness and flavour that’s just irreplaceable. If you don’t have ghee, you can use oil, but ghee really elevates the dish.
• Saffron: A little saffron goes a long way. It adds a beautiful colour and subtle flavour. Soaking it in warm milk helps release its colour and aroma.
• Biryani Masala Powder: There are tons of brands out there. Feel free to use your favourite! I like to use a Madras biryani masala for a bit of extra heat.
• Shah Jeera: Also known as black cumin, Shah Jeera has a lovely smoky flavour. It’s a key ingredient in many biryanis, but if you can’t find it, you can substitute with regular cumin seeds.
• Kadal Pasi/Seaweed: This is a regional variation, popular in coastal areas. It adds a unique umami flavour. Totally optional, but worth trying if you can get your hands on it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the basmati rice in water for 30-40 minutes. This helps the grains cook evenly. Once soaked, drain the rice and sauté it in a little ghee for enhanced flavour. Set aside.
2. Now, let’s make the fried onions. Slice the onions thinly and deep-fry them until golden brown and crispy. Drain on paper towels. Also, soak the saffron strands in warm milk.
3. Heat oil and ghee in a large, heavy-bottomed pan. Add the whole spices – cinnamon, cardamom, cloves, and shah jeera – and let them sizzle for a minute until fragrant.
4. Add the sliced onions and sauté until golden brown. Then, add the cashew nuts, green chillies, and ginger-garlic paste. Sauté for another minute until fragrant.
5. Time for the spice powders! Add the chopped mint, coriander leaves, turmeric powder, chilli powder, biryani masala powder, and garam masala powder. Cook until everything is well combined and aromatic.
6. Stir in the yogurt and fried onions. Add water (about 2 cups) and bring to a boil. Gently add the soaked rice and mix well.
7. Layer partially cooked rice with saffron milk, fried onions, herbs, and a drizzle of ghee. Cover the pan tightly and cook on low heat until the rice is fully cooked and fluffy – about 15-20 minutes.
8. While the biryani is cooking, let’s prepare the eggs. Hard-boil 2 eggs, peel them, and coat them with a spiced gram flour mixture (red chilli powder, salt, and a little water). Pan-fry the coated eggs with a scrambled egg mixture.
9. Gently fold the cooked eggs and scrambled mixture into the biryani.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Using a heavy-bottomed pan is crucial to prevent the biryani from sticking and burning.
• The layering technique is what gives biryani its signature look and flavour. Don’t skip it!
• For extra flavour, you can add a few drops of rose water or kewra water to the biryani.

Variations

• Vegan Adaptation: Skip the yogurt and ghee, and use oil instead. You can also add some coconut milk for richness.
• Spice Level Adjustment: Adjust the amount of chilli powder to your liking. If you prefer a milder biryani, use less chilli powder or omit it altogether.
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. You can add some dried fruits and nuts for a more festive touch. My friend makes a version with pineapple for Diwali – it’s surprisingly good!

Serving Suggestions

Serve this Egg Biryani hot with a side of onion raita. A simple cucumber salad also complements it beautifully. A dollop of yogurt on top adds a cooling touch.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and delicate fragrance are perfect for biryani.
• Can I make this biryani ahead of time? You can prepare the rice and the egg mixture ahead of time, but it’s best to assemble and cook the biryani just before serving.
• How do I achieve perfectly fluffy biryani rice? Rinsing the rice well, soaking it for 30-40 minutes, and using the layering technique are key to fluffy biryani rice.
• What is Shah Jeera and where can I find it? Shah Jeera is black cumin, and you can usually find it in Indian grocery stores or online.
• Can I skip the egg coating step? Absolutely! You can simply add the hard-boiled eggs directly to the biryani if you prefer.