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Egg Biriyani

Servings: 4
Author: Maria Jose Martin
Print Recipe

Ingredients

For Omelete

  • 4 Whole Eggs
  • 2 Egg whites refer notes
  • 4 tbsp Grated coconut
  • 2 big Onions chopped
  • 1/2 tsp Chilli powder
  • 4 Green chilli chopped
  • 1/4 - 1/2 tsp Pepper powder
  • Salt
  • Oil I used coconut oil

For Masala

  • 4 med - large Onion chopped
  • 1.5 tbsp Crushed ginger and garlic each
  • Green chilli crushed
  • 1.5 tsp Garam masala
  • 1/2 - 1 tsp Fennel powder
  • 2 med - big Tomato chopped
  • 2 tbsp Chopped coriander and mint leaves each
  • Salt
  • Oil I used coconut oil

For rice

  • 2.5 cups Basmati rice
  • 4 crushed Green chilli
  • 1 - 1.5 tbsp Crushed ginger and garlic each
  • 1 big Onion chopped
  • 10 cm piece Cinnamon
  • 4 Cardamom
  • 4 Cloves
  • 1.5 tbsp Lemon juice
  • Ghee / oil I used ghee
  • Salt

For garnishing

  • 1 big Onion finely sliced
  • 1/3 cup Cashew nut and raisins each
  • 4 Hardboiled eggs
  • Coriander and mint leaves

Instructions

  • To make omelet:
  • Combine the whole eggs and the egg whites and add to them all other ingredients for the omelet. Heat oil in a frying pan. Pour in half the mixture and make an omelet. When cooked, remove from fire and cut into bite size pieces. Repeat the step with the remaining egg mixture.
  • To make Masala:
  • Heat oil and fry onion. When it becomes golden brown, add crushed ginger, garlic and green chilli. Fry till it gives out an aroma. Add tomatoes and salt and fry for a few more minutes. Add garam masala and fennel powder. Add coriander and mint leaves and omelet. Mix well.
  • To make rice:
  • Clean, wash and drain the rice. Heat ghee and add spices. Fry for a min and add chopped onion. When onion appears transparent, no need to brown it, add crushed ginger, garlic and green chilli. Stir well till it gives out an aroma. Add rice and stir for five mins. Add salt, lemon juice and 5 cups of boiling water (refer notes) to cook the rice.
  • For garnishing:
  • Fry the cashews and raisins in ghee / oil (I used ghee) till it becomes golden. In the same oil / ghee, add more if required, add sliced onion and fry till it's golden brown. Drain on paper towel.
  • Assembling and cooking the biriyani using oven:
  • Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Spread one layer of rice first and spread a layer of masala on top of it. Repeat the same.The top layer should be of rice. You can drizzle ghee & sprinkle coriander and mint leaves in between the layers. Spread a wet cloth over the dish while baking. Bake in the preheated oven for 25-30 minutes. Garnish with fried onions,nuts, raisins and hard boiled eggs. Serve with Sweet pickle, raita and pappad.
  • Assembling and cooking the biriyani using stove top method:
  • Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.
  • Also place a pan of boiling water on top of the biriyani vessel at the same time.

Notes

Usually to cook the rice, double the qty of water is used. But I used only 4.5 cups of water instead of 5. I wanted the rice grains to be separate and not mushy.
If you want you can use 6 whole eggs instead of 4 whole eggs and 2 egg whites or you can use 3 whole eggs and 3 egg whites.
It is better to make a slightly thick omelete than thin ones, so that it will hold the shape while cooking and mixing.
Once the biriyani is layered and cooked, keep it covered for another 15- 20 mins and then open and mix it. The biriyani tastes better the next day. It keeps well in the fridge for 2-3 days.