Simple Way to Cook Super Quick Friday Special Egg Biriyani

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a special dish, Friday Special Egg Biriyani. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Friday Special Egg Biriyani Recipe. #Hyderabadieggbiryani#Eidspecial Assalamualaikum welcome to my channel. Today recipe known as Hyderabadi egg biryani is one of the most favoured amongst.

You can cook Friday Special Egg Biriyani using 45 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Friday Special Egg Biriyani

1. Take 2 cups of Basmati Sona masuri rice /.
2. Prepare 5 tablespoons of Ghee.
3. Take 1 number of Cardamom Green.
4. Prepare 2 numbers of Bay Leaves.
5. Prepare 1/2 teaspoon of Cumin Seeds.
6. It’s 1/2 teaspoon of Black Pepper.
7. You need 1/2 teaspoon of Clove.
8. Prepare 2 numbers of Cinnamon stick.
9. Make ready 1 number of Star anise.
10. You need 1/2 teaspoon of Coriander seed (optional).
11. You need 1/4 teaspoon of Saffron (optional).
12. Make ready 1 number of Nut Mug (optional).
13. It’s 2 numbers of cardamom Black (optional).
14. Prepare 1/4 teaspoon of Poppy seed (optional).
15. Make ready 1 number of Mace (optional).
16. You need 2 numbers of Marati Moggu (optional).
17. Prepare 3 tablespoons of Lemon Juice.
18. You need 1/2 teaspoon of Coriander leaves (optional).
19. You need 1 pinch of Orange Red food colouring.
20. You need 4 cups of Water.
21. It’s to taste of Salt.
22. Prepare 1 tablespoon of Onion finely chopped (optional).
23. Take 1 teaspoon of Cashew Nut.
24. Prepare 1 teaspoon of Raisin.
25. Make ready 1 tablespoon of Onion finely sliced.
26. It’s 1 number of Egg Boiled (optional).
27. Make ready 4 tablespoons of Ghee / Oil.
28. Take 1 teaspoon of Coriander leaves finely chopped.
29. Prepare 4 numbers of Eggs Boiled.
30. Take 3 numbers of onion Large - finely sliced.
31. You need 4 numbers of chilly Green medium sized - chopped.
32. Prepare 1 number of Tomato finely chopped / diced.
33. It’s 1 teaspoon of Curry leaves.
34. Take 1 tablespoon of Coriander leaves.
35. Make ready 1 teaspoon of Cumin Seeds.
36. You need 1 teaspoon of Ginger Garlic Paste.
37. You need 1/4 teaspoon of Turmeric Powder.
38. Prepare 1 tablespoon of Coriander Powder.
39. You need 1 tablespoon of Red Chilli Powder.
40. You need 1 teaspoon of Garam Masala Powder.
41. Take 1/2 teaspoon of Pepper Powder.
42. Prepare 1 tablespoon of Chicken Masala / Fry Powder (optional).
43. Take 1 cup of Water.
44. Take to taste of Salt.
45. You need 1 pinch of Sugar.

A showstopper of a dish which is festive, inviting and every bit celebratory.Birthdays, anniversaries or any special occasion worth celebrating has me dish out a few classics I grew up on.Last weekend, it was my birthday.Chettinad Egg Biryani is a flavorful biryani made with exotic Chettinad spices, rice and eggs.

Friday Special Egg Biriyani step by step

1. Soak  rice for 1-2 hours. I prepared the ghee rice in pressure cooker with 2 whistles. The more time you soak, the less number of whistles.
2. In the cooker, heat ghee, add all the garam masala items. Once they start popping (do not over burn),add coriander leaves and chopped onions. Saute them for some time. Add water. The water level should be twice the amount of rice.For instance,2 cups of water for 1 cup of rice.
3. Once the water starts boiling, add the cleaned rice to it.Add salt to taste and stir well.Lock it with the lid and let the cooker heat to 1 or 2 whistles and turn off the flame. Allow the pressure to release on its own..
4. I added only a few items of garam masala hence the ghee rice looks plain. You can add as many as per your taste requirement.
5. Cut each boiled egg into halves, take out the yellows and keep them aside. Cut the egg whites into small cubes.
6. In a pan/kadai, heat oil.Add cumin seeds.Once they start popping, add cut onion. Add a pinch of salt and let the onions cook till they become soft and turn a little transparent.
7. Now add the leaves,chopped green chillies and ginger garlic paste. Add chopped/diced tomatoes and a pinch of sugar. Add salt to taste.Mix them and close the pan with a lid till they are cooked.
8. Once you know its cooked (the oil will be seperated), add all the powders. If you need more spice, add extra tablespoons of chilly and pepper powder. Mix well. Add water. The consistency of the masala should be of medium,neither watery or dry. Similar to the image shown..
9. Once the gravy starts boiling, add the egg white cubes to it and mix well.Check the salt level and add if required.Turn off the heat.
10. In a small cup,add a few pinches of the food coloring to the lemon pulp (squeezes of 1 or 2 lemon is enough) and stir well.
11. Heat a large vessel with thick coated bottom, or probably the cooker used to prepare ghee rice.Add few tablespoons of ghee.Simmer the heat to low flame.Now start layering the gravy and rice, with rice at the base.Add few drops of the food color over the rice.Crush some of the egg yellows. Then add the gravy and spread it evenly.Continue this step,ending with only rice on top.Close the vessel with a lid and let it heat for about 5-10 minutes. Mix the biriyani once heated..
12. In a pan,heat oil/ghee. Add cut onions,cashew nuts and raisins. Once the onions are fried,turn of the heat and spread it over the top of the biriyani.Add coriander leaves and cut boiled eggs.
13. Serve hot with raitha.

Who ever said they need a holiday between Saturday and Sunday is so right.As always this weekend was super hectic for us but I had already planned what to cook for my hungry husband on friday.Try out this Egg Biryani Reipe / Anda Biryani Recipe at home.

I am sure most of us like Biryani 🙂 Our weekends are What's makes them special is its flavors.Each and every biryani variety has some unique flavor.Here the Chettinad Egg Biryani has the freshly.Egg Biryani Recipe, Anda eggs biryani , How To Make Egg Biryani Recipe.Biryani is the trademark dish and comes from the Indian city Hyderabad and have become a fundamental part of Hyderabadi delicacies being passed by the rulers of Nizam of Deccan.