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Every thing about EGG BIRYANI | Vahrehvah :

Egg Biryani
To all the ardent lovers of Mughlai food this is yet another treat to all, including the egg vegetarians who love and crave for biryanis. Egg biryani is perfect flavored rice with striking aroma and full of richness. This dish is one of the best dishes to treat all those who do not eat meat but enjoy eating eggs.
Egg biryani is one among the original feel and taste of the true Mughlai Khana. Biryani is one of the most exotic Indian rice dishes that is craved for by many over the world but due to its complicity and time consuming process of making, many prefer to buy from outside and eat rather than making it at home.
But looking on the hygienic point of view it is always better to cook at home and make it healthier and nutritious using the right amount of ingredients and fat as per your taste and choice. Biryani is the most common and popular recipe in South Asia. Biryani is loved by all mainly for its distinctive spices and the flavorful rice that is made with basmati rice, spices, egg, chicken, meat, fish or vegetables. Biryani is the signature dish and originates from the Indian city of Hyderabad and became an important part of Hyderabadi cuisine being passed by the rulers of Nizam of Deccan.
 Egg biryani too holds a strong place in the biryani family using only eggs instead of meat or chicken preparing it with the usual authentic spices. This dish makes a perfect dish for parties; lunch and dinner served hot with mirch ka salan, raita, green salad and thinly sliced onions and lemon wedges. Eggs are one of most comfort foods available all round year that not only provide delicious meals on their own but is also an essential ingredient for many baked products and sauces. Eggs are composed of a yellow yolk and translucent white surrounded by a protective shell that can be white or brown, depending upon the breed of the chicken.
The shell's color is not related to the quality or nutritional value of the egg itself. Eggs holds an esteemed place not only for its wonderful taste and nutritional content but serves many unique functions in cooking that includes coagulation, foaming, emulsification and browning.
Hard-boiled eggs are fun to eat and easy to pack for on-the-go lunches. For example just mix chopped up hard-boiled eggs with fresh lemon juice and olive oil, leeks and dill (and salt and pepper to taste) to make a healthy egg salad. Wash the basmati rice and soak the rice in water for atleast half hour.
Boil eggs shell the boiled eggs and give four long cuts on the white portion of each egg without separating it and keep aside. For preparing this ethnic Egg biryani, firstly in a kadai or pot add and heat the clarified butter or oil and when the oil gets hot, add whole spices (cardamom, cloves, cinnamon, shahjeera and bayleaves), sliced onions and fry until they turn golden brown in color. Add salt, ginger garlic paste, slit green chillies, coriander powder, biryani masala and curd and stir well. To this add 1 ½ times the amount of water as per the measure of rice taken and bring the water to boil.
Drain the water from the soaked rice and mix the rice to the boiling water and cook covered till rice is done. In a mixing bowl, add some red chilli powder, ginger garlic paste, coriander powder, cumin powder, salt, besan flour and one egg. Mix all well. Take the boiled eggs and nicely coated the eggs with this spices mixture and fry them till it gets a nice texture.
Check the rice and when you see air holes appear on the rice surface, simmer the flame completely and cook until all the water is absorbed and the rice is done. Top the rice with eggs and mix carefully before serving. Serve hot. To make this delicious, lip smacking dish do try the recipe at home and serve your family and friends and wait for their wonderful compliments. Don’t miss watching the making of egg biryani at:
Eggs are a good source of protein, and contain vitamins and minerals. Eggs are a good choice as part of a healthy balanced diet. But remember that it's a good idea to eat as varied a diet as possible. This means we should be trying to eat a variety of foods each week to get the wide range of nutrients we need.
Eggs are very good source of selenium, iodine, vitamin A, vitamin B2 and a good source of protein, molybdenum, phosphorus, vitamin B5, vitamin B12 and vitamin D. Eggs can make a really healthy meal your breakfast, lunch or evening meal. Few of the popular dishes are Omelettes, Poached egg,Scrambled eggs on thick slices of brown toast, Boiled eggs chopped into a summer salad. If you include salad leaves, new potatoes, green beans, red onion, olives, boiled egg and some tuna, you will have yourself a filling salad nicoise.
If all these mentioned are just the routine dishes then a simple Egg Biryani is best for the perfect Sunday meal. Happy cooking!

   Egg Biryani

Author : madhuma...

Published On : Dec 13, 2007

Preparation Time: 7 min

Recipe Type : Rices

Cooking Time : 25 min

Standing Time : 5-8 mins

Yield : 4 (4 servings)

Ingredient : Rice

Description : This is the most easy and best Egg Biryani i have tried and thanks to Vahchef's easy video instruction
Recipe of Egg Biryani
Ingredient Name Unit Quantity
Basmati Rice
biryani masla pdr
black cumin
Clarified Butter
fired onion
Fresh Coriander/Cilantro Leaves
Ginger garlic paste
Green Chillies
Plain Yogurt
to taste
whole garam masala
Directions | How to make Egg Biryani
Wash and soak rice for atleast ½ 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. 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. 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. Cook until all of the water has absorbed and the rice is tender. top rice with eggs

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