Egg Biryani Recipe - Andhra Style

Here's a recipe for Egg Biryani in Andhra style:

Ingredients:

For the rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 2 green cardamom pods
• 2 cloves
• Salt to taste

For the egg marinade:

• 6 boiled eggs, peeled and pricked with a fork
• 1/2 cup yogurt
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste

For the biryani masala:

• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1/2 cup diced tomatoes
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• Salt to taste

For layering and garnishing:

• A pinch of saffron strands (soaked in 2 tablespoons warm milk)
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped coriander leaves
• Fried onions (optional)
• Ghee or oil for greasing

Instructions:

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with bay leaf, green cardamom pods, cloves, and salt. Cook the rice until it is 70% cooked (it should still have a slight bite to it). Drain the rice and set it aside.
3. In a bowl, mix together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, and salt for the egg marinade. Add the boiled and pricked eggs to the marinade and let them sit for about 15-20 minutes.
4. Heat oil or ghee in a large pan or kadai over medium heat. Add the sliced onions and sauté until they turn golden brown and crispy. Remove some fried onions for garnishing, if desired.
5. To the same pan, add the slit green chilies and ginger-garlic paste. Sauté for a minute until fragrant.
6. Add the diced tomatoes and cook until they become soft and mushy.
7. Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well to form a masala paste.
8. Add the marinated eggs to the masala paste and coat them well. Cook for a few minutes until the eggs are heated through and well-coated with the spices. Set aside.
9. Grease a heavy-bottomed pot or biryani pot with ghee or oil. Layer half of the partially cooked rice in the pot.
10. Spread the cooked egg masala evenly over the rice layer. Sprinkle chopped mint leaves, coriander leaves, and fried onions on top.
11. Layer the remaining rice over the egg masala. Drizzle the saffron-infused milk over the top to create a yellow color.
12. Cover the pot with a tight-fitting lid and place it over low heat. Cook for about 15-20 minutes to allow the flavors to meld together and the rice to cook fully.
13. Once cooked, remove the pot from heat and let it rest, covered, for a few minutes.
14. Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
15. Serve the flavorful Andhra-style Egg Biryani hot with raita or salan (gravy) of your choice.

Enjoy the aromatic and delicious Egg Biryani prepared in Andhra style.

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