Egg Roast Biryani

 

           

     Egg Roast Biryani

Egg roast biryani is one of the simplest egg dishes from Pakistan cooking. This egg roast biriyani is one of those distinctive and delicious biryani types we got to enjoy in restaurants in Pakistan.

Ingredients

·         2 cups Pristine Golden Sella Basmati Rice

·         1 tsp ghee to 1 tbsp. of oil

·         1 bay leaf small

·         ½ tsp Shahi jeera

·         2 green cardamoms

·         Salt as needed4 to 5 boiled eggs

·         2 tbsps. ghee or oil (ghee preferred)

·         1-star biryani flower

·         1-inch cinnamon stick 

·         1 bay leaf 

·         2 cloves

·         ½ to ¾ cup onions sliced

·         ½ cup tomatoes sliced (deseeded)

·         1 tbsp. ginger garlic paste

·         1 green chili slit

·         ¾ tsp chili powder

·         ¼ tsp turmeric

·         ½ cup coconut milk

·         1 Handful of coriander leaves or mint chopped finely

·         1 tbsp. ghee for layering

Direction

• If using basmati rice, wash this rice and immerse it for about 30 minutes and sewer it.
• Bring 6 to 8 cups of water to a quick boil. Add spices, oil, and salt. Cook the rice till all dente and groove it into a strainer.
• Add ghee to a hot pan and add the spices in this hot pan. Add washed rice and cook for about 2 to 3 minutes.
• Add salt and 3 to 4 cups of hot water to the rice and cook till all dente cooked.
• Heat ghee or oil and cook star cloves, anise, bay leaf, cinnamon, and cardamom.
• Add onions and fry till it will change its color.
• Cook ginger garlic till the uncooked smell goes away.
• Then add tomatoes and salt.
• Cook until the tomatoes turn become paste like.
• Add red chili powder, gram masala, and turmeric.
• Mix and cook just for a 1 or 2 minute.
• Add eggs and cook with the masala for about 2 minutes.
• Pour coconut milk and mix it. Check the salt and spice. Now add biryani gravy in it.
• Add coriander leaves and then spread rice.
• Add mint leaves over the rice.
• Cover the biryani pan with a heavy object. You can also use foil or moist cloth to deception the dumb or steam. You can also use a plate and then place something heavy over it.
• Cook for about 10 minutes on the lowest flame. If your stove doesn’t have a small burner, then heat up an old pan and place the biryani pan over that. Cook for about 10 minutes.
• Rest for 10 more minutes. Crush in some lemon juice before serving.
• Serve egg roast biryani with raita, or with your favorite chutney or onion slices.