Egg Biryani
Egg biryani is very popular amongst Ovo vegetarians. It is an alternative for those who don’t eat of Chicken biryani or Mutton biryani
History
Biryani (بریانی) is a Hindustani word derived from the Persian language.
The Persian language was used as an official language in different parts of medieval India by various Islamic dynasties.
One theory states that it originated from birinj (Persian: برنج), the Persian word for rice.
According to another theory, it is derived from biryan or beriyan (Persian: بریان), which means “to fry” or “to roast”.
Source: Wikipedia
Indian Chapter
The Indian subcontinent cooked and enjoyed Biryani, different states of India served biryani in a different style.
Delhi served it as a Mughlai cuisine, Lucknow served it is as Awadhi cuisine.
Biryani is a blissful dish in other states such as Telangana (Hyderabad), Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh.
The Royal kitchens of the Mughal Empire cooked Biryani during 1526-1857, which has ingredients like Indian spices, rice, and meat.
Pulao Vs Biryani
There have been stories that biryani and pulao have no distinction and they are the same.
It is possible that the origins of biryani lie in the Turkish pulao. (The word pilaf is Turkish).
But, how did the pilaf converted into the biryani? On this, there are no clear answers.
Lizzie Collingham in her definitive Curry suggests that there is a principal difference between a pulao and a biryani.
While the Central Asian pulao depended on the fragrance of the rice, the Mughal biryani was much spicier.
Most Indians will find it difficult to eat pulao in the first place as compared to biryani because biryani goes best with nothing more than raita.
So yes, spicing is part of the story. Flavorful spices are the main ingredients to cook biryani.
Source: www.virsanghvi.com
This dish is enjoyed all over the world as the most popular rice recipe. People like it eating with plain salted curd or raita.
Nutrition in egg biryani has fewer calories than chicken biryani or mutton biryani.
Now enough talking, let’s enjoy the recipe. Happy cooking!!
Based on 2 Review(s)Ingredients
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For Rice
- For Gravy
- For Dum
- For Garnishing
Instructions
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Method for cooking rice
- Wash basmati rice properly and soak it for 30 minutes.
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After soaking for 30 minutes, boil rice in a big pan and add bay leaves, peppercorns, cloves, green cardamom, black cardamom, mace, cumin seeds. ( These whole spices will give you a nice aroma after all biryani is all about flavor and aroma) Please make sure that rice has to be cooked just 3/4th. Remove the pan, drain the rice immediately, and run through clean tap water. Keep aside.
Method for cooking Egg masala
- Heat oil in a pan or kadhai. Add onion and give it a stir. Cook till golden brown. Add ginger-garlic paste and saute for a minute.
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Add turmeric powder, chiili powder, garam masala powder, salt, little water and cook till the masala starts leaving oil.
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Now add tomato puree, fresh cream, fresh coriander leaves, fresh mint leaves, and curd. Cook for 2-3 minutes till the water is evaporated.
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Add boiled eggs (you can use the whole egg or you can cut into two halves) (before adding eggs to masala fork it with the help of fork ) and cook enough till the eggs absorb masala and flavors.
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Place a thick-bottomed pan or any utensil which you can cover with a silver foil and use it for dum.
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Put one layer of gravy masala and 1-2 pieces of eggs in a pan and one layer of 3/4th cooked rice. Repeat the process until both masala and rice is over.
Method for Dum
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Heat milk( lukewarm level), add Kesar, give it a stir and sprinkle it on rice.
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Cover the pan with silver foil and place a heavy lid (preferably glass lid) on the foil. Cook on a low flame for 5-7 minutes so that all the aroma and flavors are mixed properly and rice is cooked.
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Open the lid and remove the silver foil. Garnish with coriander leaves, fried onions. If you want you can also use fried cashew nuts for garnishing.
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Serve hot with raita, salad, and chutney.
Based on 2 Review(s)
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