I call it newbie’s egg biryani. It cannot get easier than this and even the people who have never cooked biryani can get it right. So if you want a first step in biryani making, you can very well try this.
This was created out of necessity. We both are great fans of Mishmash’s Egg biryani. It must be one of the best egg biryanis I have ever tasted. Ever since I found it, I cooked it very regularly. V started asking for this in his lunchbox. Though, according to me, Mishmash’s recipe is quite simple and can easily be cooked on a working day, just out of laziness, I started simplifying it.
I have to leave for office at 8 in the morning and I can’t wake up before 6, no matter how much I try. So in 2 hrs, I cook lunch for both of us and breakfast, eat breakfast, get ready and run. I love it when I get some 15mins to sit and eat breakfast, instead of rushing through it. But then, I want to cook the biryani atleast once a week. So I started changing the recipe, so that I could get the prep work done in 15-20mins, remaining is just cooking time where I don’t need to pay attention to it.
The biryani purists may say it is not even a biryani – because of all my shortcuts. But I am okay with it. This tastes great :D. I am writing it down exactly in the order I make it, so it would be easier for newbies to follow it.
Ingredients:
1 cup basmati rice
3 eggs
3 tbl spn chopped coriander leaves
1/2 cup onion
1/2 cup tomato
2 green chillies
2-3 strands saffron
1 tbl spn yogurt
1 tea spn ginger paste
1 tea spn garlic paste
2 cloves
1 cardamom
1 tea spn biryani masala (use this or this or store bought) or goda masala
Ghee
Salt
Method:
Take water in a vessel, slide in eggs and let them cook.
Wash rice and add 1 and 1/2 cup water, cloves, cardamom, salt. Cook till water is absorbed, I cook it in cooker. Here rice gets undercooked because we are using only 1 and 1/2 cups water.
While that is cooking, Chop onions, tomatoes. Chop green chillies, ginger, garlic, coriander leaves as finely as possible (do not make a paste of coriander leaves, just chop them).
In a thick bottomed pan, add ghee and add onions. Fry for few minutes. Then add tomatoes, salt(be careful as rice has salt too) and the coriander-ginger-garlic-green chillies. Fry for 2-3 minutes. Keep the flame on medium.
Run cold water on eggs and peel them. Cut them into 1/2″ X 1/2″ pieces. I discard the egg yolks and use only the white portion. You can even use whole egg, I like to cut them to make it easier to eat from lunchbox.
Add the egg pieces to the cooking onion-tomato mixture. Add the spice powder. Tomato and onions leave lots of water, which helps in cooking rice, so do not fry for long.
By this time, rice would have been done. Add the rice on top and spread yogurt on top. Spread saffron on top. Cover the lid. Keep the heat on medium-low. (cooking on low flame is very important, don’t rush this). You can keep a heavy object on top of the lid to avoid any fumes escaping (not very necessary).
Cook for about 15-20mins. Switch off the heat and leave it as it is on the warm stove for another 10mins.
Mix everything very carefully before serving.
Serves : 2
Preparation time : 45mins.
hey looks very delicious and even simpler… I ll certainly try preparing this.
thanks.
Hi shilpa.
I love egg biryani.this looks great.will surely try your version.
by the way plz give me the recipe for vegetable pulav or vegetable biryani.
Looks great….
Looks delicious, i am definetly going to try it. Could you please post a simple recipe for chocolate fudge.
I agree- the biryani recipe on “Mishmash” is so detailed and tastes fantastic. I make her biryani masala (so flavorful!) and have come to use a recipe that is a combination of that one and the one my mother uses.
Thanks for the simplistic version of the more complicated and patience requiring traditional mutton or chicken biriyani. Could not stop short of making one recommendation of deep frying finely chopped onions in ghee to be decorated over the biriyani..I can vouch for the “added” taste.
Just too good Shilpa and very easy too….
It’s that simple? Really? Gotta try it!
Wow, sounds nice and simple…I rarely get my biryanis right..the rice is either over cooked or under cooked…I tried the ghee roast chicken from your blog and it was fantastic…thanks so much for sharing that recipe…
Egg in any form is my favourite. And in the form of biryani, I’m sure should be really awesome. I would surely give it a try. And may be could try out variations in it. The pic itself looks so good. How awesome should it have been in real ????? WONDERING SLURPING 😉
Hi Shilpa,
I need to know abt the last steps of Egg Biryani.. You said add yogurt and and saffron on top.. Dont we need to mix them..??
Pls reply.. as I am very fond of eggs and cant wait to try this recipe..
Leona
Shilpa: I don’t mix them. It works out just fine.
Hi Shilpa
I just tried your other biryani recipe (using shaan masala). It turn out really good. But I am not happy with the way the rice was done. This recipe is almost similar except for adding veggies. I will try this. Also will try cooking rice in a rice cooker with less water, so that I can get each grain seperate and well done.
nice recipe
i feel it would be tasty and easy to prepare. However the correct command would be after preparation. I m going to try this today.
Shilpa, I just tried your recipe for egg biryani and it turned out wonderful. Even hubby who holds on to praise for a rainy day, asked to take it in his lunch box the next day, which means he loved it 🙂 I used my Mom’s garam masala as the biryani masala but added powdered fennel seeds and nutmeg after looking at your various recommendations. But I think the trick is in your method where all the flavors subtly infuse. By the way, I am a regular reader of your blog and I must say that you have done for Konkani dishes what Julia Child did for French cooking. Thanks to you and your Aayi! 🙂
Hi Shilpa,
I made this last night and it came out fantastic. Thanks for sharing the recipe. I have been coming to your blog off and on when I need some inspiration and am always sure of finding something good that is also fairly quick to cook.
Thanks again.
Cheers,
Sunila
Hi Shilpa,
I love egg biryani.this looks great.will surely try your version.
by the way can u plz send the recipes which take less time(only Veg)
Hi,
Just tried it! My first ever biryani!! seized opportunity of my wife being away to her parents!!!
I cooked rice in microwave and so was last coking of everything together.
I guess curd is missing in hotel made egg biryani.. i loved its test.
My biryani might not be perfect but it was tasty enough for me.
Thanks for the recipes!!
~Sameer
egg biryani is veryyyy tastyyyy dish i loved it very much
yyuuummm…………………..:]
Thanks for this simple, easy and wonderful recipe…please keep posting such simple and easy to make recipes…
Hi,
I was googling at lot since last two weeks on making Egg biryani.Reading those blogs but couldn’t dare to cook :-(.
This one looks really simple.Would try out today.
Thanks for the post.
Nice and simple recipe……
Hi,
I want to try this recipe 🙂 But I do not have the Biryani Masala.Any substitute that would work?
Please check out the links given in the recipe. You can make the masala at home
Amazing taste and it has that restaurant’s biriyani look, flavor and taste. My wife was surprised for its taste. She just loved it. I made following the exact recipe given above. Adding curd on top gives a nice look too as if we added egg crushed.
Both my kids loved it too as it wasn’t spicy for them and my daughter also commented “Dad cooks better”!!!!(Oouch)
10 on 10 score for this receipe.
Oh by the way, I am the official “egg biriyani” cook in my house now. 🙂
Hi, i tried this on weekend – came out very well. It was my 1st try at biryani and I must thank u for this receipie! To our home made garam masala I just added fennel seeds and nutmeg powder -it was better than readymade masala. So tips are very helpful too.