Egg Biryani or Anda Biryani is a flavorful and delicious Indian rice preparation where rice is cooked with a spicy egg layer. It is a take on Hyderabadi Gosht Biryani and is super easy to make at home.
Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides.
Be careful while frying the eggs as they splatter a lot.
You can cover the pan with a lid while the eggs are frying.
Heat oil and ghee in a pan.
Add onion and fry till translucent.
Add green chilies and ginger garlic paste and fry till the raw smell of ginger and garlic is gone.
Add tomatoes and fry for a minute.
Add coriander powder, red chilli powder, turmeric powder, garam masala powder along with curd and little water and cook till the oil starts to separate from the sides.
Add eggs and cook for another minute.
The masala should not be too dry at this stage.
Wash the rice and soak in enough water for an hour.
Drain the water.
Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.
Drain the rice and layer it over the egg masala.
Sprinkle saffron soaked in milk, browned onions, coriander, mint , fried almonds, cashew nuts and raisins on top.
Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.
Remove the lid of the pan and give the Biryani a gentle mix.
Garnish with fresh coriander.
Serve hot with raita
Use best quality rice to make biryani.Use a heavy bottom pan to assemble the biryani.The biryani needs to be cooked for 40-45 minutes on low heat and if the pan is not heavy, it might burn.Always wipe the eggs before frying them. It will prevent them from spluttering. Also make sure to poke them with a fork or tooth pick before frying.Golden fried onions or birista is a very important ingredient to make a good biryani. You can check the recipe to make golden fried onionhere.Be very attentive while cooking the rice.Do not stir the rice much while cooking otherwise it will break the grains.