A no fuss yet delicious and flavours packed egg biryani. The beauty of this recipe is that there is no layering process involved, so it is a quick, one pot biryani recipe
Biryani is love! And I know you guys agree with me, since, one of the most searched recipes on my blog is the chicken biryani with potatoes. So, here is another one – my one pot egg biryani. Now, why I am calling this “one pot?” That’s because, generally when biryanis are cooked, you pre-cook the rice and then it cooks again with curried meat/vegetables. But, in this case, I have cooked the rice along with the curry. Hence, this egg recipe here a quick and easy, one pot meal. Making it all the more appealing!
This recipe comes in handy for me when I have unexpected guests. Or even when my weekend grocery shopping is pending, but I have eggs in my pantry. And you could take note of this, as well. In both the situations, you only need eggs and rice to get cracking with this one. Both of which we generally have at home. Such a life saver of a recipe this is. This biryani tastes delicious on its own, but I love serving a raita along with it, too.
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I love making this biryani when I feel like eating something special, without cooking elaborate. Additionally, you could make this yummy egg biryani for a pot luck or your Indian dinner parties too. In fact, this could be a refreshing change from the usual vegetable/meat biryanis. Additionally, if you are looking at not spending too much for a house party, then this recipe could be your answer. Making a chicken, lamb and/or mutton biryani could be more expensive than their egg counterpart.
Hope you will try this yummy egg recipe soon enough and will enjoy it, too. And when you do, I’d love to hear back from you. You can share your food pictures with me on Instagram and/or drop me a line with your feedback in the comments below.
Eat hearty!
One pot egg biryani
Equipment
- Shallow cooking pot
Ingredients
- 4 medium eggs hard boiled
- 1 medium potato peeled and quartered
- 1½ cups basmati rice washed, soaked in water for 20 minutes
- ½ cup yoghurt whisked until lump free
- 1 tbsp ginger-garlic paste
- 3-4 fresh chilis
- 1 large tomato sliced
- ½ cup coriander leaves chopped
- 2 tsp turmeric powder
- 2 tsp chili powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp garam masala
- 2 bay leaf
- 3-4 cloves
- 3-4 green cardamom
- 1 black cardamom
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 inch cinnamon
- 2 dried red chilis broken
- 3 tbsp ghee
- 1 tbsp oil
- 1 pinch saffron strands optional
- salt to taste
Instructions
- Make a few vertical slits on the eggs and apply some salt, turmeric and chilli powders. Shallow fry them in the oil until they turn light brown. Remove and set aside
- Heat 2 tbsp of the ghee in a shallow cooking pot and when it melts, add the whole spices
- Once they turn fragrant, fry the onions until caramelised and then add the ginger-garlic paste. Fry until their raw smell goes off and then add the potatoes
- Saute´over medium heat, until they are light brown on the edges, then add the tomatoes, chilis and half of the coriander leaves
- Add all the spice powders, salt and 2-3 tbsp water and cook until the tomatoes turn mushy and the ghee separates from this masala
- Now add in the whisked yogurt, over low flame, and stir in immediately to combine well
- Add in the soaked rice, mix well and add 3 cups of water and salt (if needed)
- Mix gently, drop the fried eggs in, coriander leaves and saffron (if using). Cook over medium high flame until the water on the surface of the rice evaporates
- Then lower the flame to a minimum, drizzle the remaining ghee, cover and cook for 10 more minutes. Remove from flame and let it sit covered for 10 minutes before serving
- Serve your yummy one pot egg biryani with a raita and onion slices on the sides. Enjoy!
Notes
- Frying the eggs is optional. You could directly add the boiled eggs in step 8
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
