- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Serving: 4 People
- Calories: 8547 kcal
- Carbohydrate Content: 913.03 g
- Cholesterol Content: 5967 mg
- Fat Content: 470.77 g
- Fiber Content: 52.3 g
- Protein Content: 164.84 g
- Saturated Fat Content: 264.949 g
- Serving Size: 1
- Sodium Content: 6689 mg
- Sugar Content: 62.74 g
- Trans Fat Content: 15.442 g
Ande Ki Biryani
Egg biryani or anda biryani is a wonderful rice and egg preparation where the boiled eggs are made crisp by pan searing them with some chilli and crushed cumin, and the curry is prepared in buttermilk. Also, the garnishing contains scrambled egg which distinguishes this dish from the generic egg biryanis. Try this easy recipe to make restaurant style egg biryani at home. Serve this delicious biryani as lunch or dinner with onion raita.
Ingredients of Ande Ki Biryani Recipe
- Biryani Basmati rice - 1 Kg
- Roasted cumin seeds - 1 Teaspoon
- Butter - 1 Tablespoon
- Preparing Egg Masala
- Eggs - 8
- Asafoetida - 1 Teaspoon
- Bay leaf - 1
- Black peppercorns - 4
- Cloves - 3
- Mustard seeds - 1 Tablespoon
- Onion - 5
- Tomatoes - 3
- Red chili powder - 2 Tablespoons
- Turmeric powder - 1 Teaspoon
- Garam masala powder - 2 Tablespoons
- Buttermilk - 1 Cup
- Green chilies - 4
- Scrambled eggs - 3
- Fried onions - 2 Tablespoons
- Chopped coriander leaves - 2 Tablespoons
- Salt - 1 Teaspoon
- Black pepper - 1 Teaspoon
- Desi Ghee for cooking - 2 Cups
How to Make Ande Ki Biryani
Par-cook the Rice
Step 1: Wash and soak the rice in water for 10 15 minutes. Meanwhile, boil 5-7 glasses water in a large vessel and add the roasted cumin seeds and some salt to it. Stir and add the soaked rice. Let the rice boil for 6-8 minutes.
Step 2: After that, drain the water and spread the rice over a wide, flat dish and add butter to it. Fluff with a fork.
Cook the Eggs
Step 3: Heat a teaspoon of ghee in a frying pan. Sprinkle some red-chilli powder and cumin powder. Put the eggs in the pan and stir fry them. Once they turn reddish brown from all the sides, remove from flame.
Step 4: In the same pan, add some more ghee (if needed) and crack 2 3 eggs in it. Sprinkle some salt and pepper and stir them vigorously. Once they are well scrambled, keep them aside.
Prepare the Egg Masala
Step 5: Heat some ghee in a deep pan and add asafoetida, bay leaves, peppercorns, cloves and mustard seeds. As they start to temper, add.
Step 6: Almost 80 per cent of the onion slices. Once the onions start to turn brown, add tomato slices, red chilli powder, a bit of turmeric and garam masala powder.
Step 7: Mix it well and then pour some buttermilk in it. Stir it and cook till the oil starts to show up on the edges. Add the eggs and cook on low flame for 5-10 minutes.
Step 8: Fry the remaining onions separately in another pan till they caramelise and turn golden brown. Keep them aside for garnishing.
Layer the Dum
Step 9: Pour some ghee in a Degchi and place a layer of half the amount of buttered rice. Add a layer of the egg-masala and arrange the boiled eggs on it, followed by another layer of the rice.
Step 10: Sprinkle the scrambled eggs, fried onions and chopped coriander leaves on it. Put some butter on top and cover the vessel. Cook it over reduced heat for 5- 10 minutes. Serve hot.