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Vahchef with indian food videos inspires home cooks to create restaurant style recipes at home every day.



Egg Biryani

5  made it  |  158 reviews

Vahchef


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  30 m
  •  4 servings
  •  155.4 Cals
Egg Biryani
2

Egg Biryani Recipe, How To Make Egg Biryani Recipe

This is the most easy and best Egg Biryani i have tried and thanks to Vahchefs easy video instruction.

About Recipe

How to make Egg Biryani

(64 ratings)
158 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Egg Biryani
Author : Vahchef
Main Ingredient : Egg
Servings : 4 persons
Published date : December 12, 2007


Ingredients used in Egg Biryani
• Salt 1 To Taste.
• mint 1 Bunch.
• Plain Yogurt 2 Cup.
• whole garam masala 10 Numbers.
• black cumin 1 Teaspoons.
• Fresh Coriander/Cilantro Leaves 1 Teaspoons.
• biryani masla pdr 1 Teaspoons.
• fired onion 1 Teaspoons.
• Green Chillies 4 Numbers.
• oil 1 Tablespoons.
• Ginger garlic paste 1 Tablespoons.
• Onions 1 Large.
• Eggs 8 Numbers.
• Basmati Rice 500 Grams.
• Clarified Butter 6 Teaspoons.
How to make the recipe:
  1. Wash and soak rice for atleast ¢ hour.boil eggs Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it. In a kadai or pot, heat the clarified butter or oil.
  2. And spices and fry the onions until they become golden brown and add ginger garlic paste ,gr chillies ,mint coriander ,biryani masala and curd and cook In the same masala measure 1 1/2 times the amout water to rice and bring it to boil add soaked rice and mix well and cook covered till rice is done add.
  3. Then add red chilli powder, salt and eggs,besan and fry until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
  4. Cook until all of the water has absorbed and the rice is tender. top rice with eggs

horlicks




Cooking with images





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Articles


Dum Biryani is the technique of cooking helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe.

 

There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is considered to be produced in Nizam kitchen the very first time. There are lots of stories about how it was initially made but the truth is that this is among the perfect Biryani. This biryani is steam cooked with uncooked mutton and Basmati (Indian long grain) rice with seasonings.  Generally Hyderabadi dum biryani is cooked with mutton. But these days’ chicken, fish and prawns will also be found in making dum biryani.

 

biryani using ‘dum’ approach has become the lengthiest standing recipe to-make list. Dum biryani is actually unique, particularly when meat is included. Surprisingly, making chicken dum biryani is faster and simpler compared to veggie version due to a ton less cleaning and chopping of veggies. One and only thing that requires some advance planning is the marination of the chicken, a move I wouldn't suggest missing due to the fact that is what result in the chicken extremely soft and maintain its very own when dum cooking the biryani.

 

 Chicken Dum Biryani have two variations, Kachha (raw) and Pakki (cooked) Biryani. When the biryani is cooked on dum, while you open the lid, your kitchen odors aromatic, vibrant with all the comforting fragrance of pure ghee and saffron and also the chicken cooked to soften within the mouth tenderness.

 

Biryani is a couple of rice-based meals made out of seasoning, rice (generally basmati) and mutton, fish, chicken, eggs or veggies. The name hails from the Persian term berya(n) meaning "fried" or "roasted". Biryani was created by the cooks of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra and Malabar are definitely the major centers of biryani dishes.

 

Some things to make note of while preparing biryani. Use top quality aged Basmati rice, top quality chicken and also the finest saffron accessible. Marinate chicken not less than 4-6 hrs. and when not having enough time then a couple of hours will work. Any hyderabadi will desire biryani and I hope you'll appreciate Dum Biryani prepared by using this recipe.


comments

 


 
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  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2016-09-16

Sorry, l would like a recipe to make a biryani masala for vegetarian biryani or...

  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2016-09-16

Dear Chef. I like to make your biryani's, could you suggest a good basic recipe...

  • profile image
  • Davaluru Anuradha

    •  14  
    •  391  
    •  5  
   2015-06-26

its too yummy, thanks for ur wonderful show, my father loves egg briyani, surely...


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  • DARBAR BASHA

    •  14  
    •  391  
    •  5  
   2015-07-04

Sir, Please make authentic mutton pickle for me. ...since Bakrid is coming soon....

  • profile image
  • Sarmi. Shekar

    •  14  
    •  391  
    •  5  
   2015-07-05

Yummy love it ?

 
  • profile image
  • Sujata Rai

    •  14  
    •  391  
    •  5  
   2015-07-08

I love your all recipes & jst wanna say u r the best ... :-)?


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  • Manish Patel

    •  14  
    •  391  
    •  5  
   2015-07-24

what was that white liquid thing....? that u add after coriander n green chilli...

  • profile image
  • sailu kandala

    •  14  
    •  391  
    •  5  
   2015-07-28

Sir pls how to cook rice for fry piece biryani i mean water measurments .?

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  • Kaptain Kush

    •  14  
    •  391  
    •  5  
   2015-08-13

nom nom?

 

  • profile image
  • Kaptain Kush

    •  14  
    •  391  
    •  5  
   2015-08-13

nom nom?

 
  • profile image
  • shine orchid

    •  14  
    •  391  
    •  5  
   2015-08-25

now I am hungry.i want to eat this..........looks yummy........gonna try it?

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  • subha P

    •  14  
    •  391  
    •  5  
   2015-09-08

sir how to cook veg and egg biryani without coriander and mint leaves. and tell...


 


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