Learn how to make Egg Biryani at home with Chef Smita Deo on Ruchkar Mejwani.

When we hear the word biryani, we always think of mutton and chicken. Today Chef Smita Deo is going to show a different version of Biryani i.e Egg Biryani or Anda Biryani. Do give it a try and share your feedback in the comments below.

Ingredients:
4 tbsp Oil
6 Onions, sliced
3 cups Basmati Rice, soaked
6 Eggs, boiled
2 Potatoes, boiled
1/2 tsp Turmeric powder
Fried Onions
Salt
Water
2 tbsp Oil
2 tbsp Ghee
1 Bay leaf
1 Star Anise
1 inch Cinnamon stick
5-6 Black Pepper
4-5 Cloves
1 tbsp Ginger paste
1 tbsp Garlic paste
3 Green Chillies
1 tbsp Red Chilli powder
1 tsp Turmeric powder
1 ¼ tsp Garam Masala
2 Tomatoes, chopped
3/4 cup Curd
2 tbsp Mint leaves
2 tbsp Coriander leaves
1 tbsp Ghee
6 cups Water

Method of preparation:
Heat oil in a vessel, add 3 onions and saute them till they are nice and brown.
Prick the eggs and onions, so that the masala goes in.
Add turmeric, salt & red chilli powder to the potatoes and eggs and coat them nicely.
Fry the potatoes and eggs in a pan to make them slightly crispy.
Heat oil & ghee in a vessel, add bay leaf, star anise, cinnamon, black pepper, saute them for few seconds.
Add 3 onions and saute them nicely.
Add ginger paste, garlic paste, saute it till the raw smell goes away.
Add green chillies, red chilli powder, turmeric powder, garam masala, tomato and saute it.
Add curd, saute it till it starts leaving oil.
Add mint leaves, coriander leaves, salt, potatoes, eggs, rice and mix them well.
Add some salt, mint leaves, coriander leaves, ghee, water, cover the lid and let it cook on medium flame for 15 minutes.
Sprinkle some fried onions, cover the lid and cook on dum for 5-10 minutes.
Our Egg Biryani is ready to serve.