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    Home » Recipes » Biryani » Scrambled Egg Biryani | Quick Egg Biryani

    Scrambled Egg Biryani | Quick Egg Biryani

    Posted on Jul 24, 2016 · Last Updated on Jan 21, 2022 by sharmila kingsly

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    Scrambled egg biryani is a biryani for a lazy day .It can be prepared quickly but you will have the satisfaction of having biryani. I love biryani in any forms so mostly every Sunday I keep trying for different biryani varieties… Now let’s start cooking J

    Similar Egg Recipes:
     
    • Egg Fried Rice
    • Egg Pulao
    • Masala Omlette
     
    Check out the other Biryani  varieties too…
    Step by Step Method with pictures:
       1.      In a large pan add in oil, once it heats up add in the Fennel Seeds, Cinnamon Stick, Cardamom and Bay Leaves .Once a nice aroma comes add in Chopped tomatoes, cook till it leaves out oil.
       2.      Next add in Turmeric powder give a quick stir and then add in Ginger Garlic past and cook till the raw smell leaves and the add in the chopped coriander and Mint Leaves. 

    3.      Once the leaves shrink add in Garam Masala, Chilli powder and Salt and mix well next add in the measured Water, Curd and Kewra Water and wait till the water boils.

     

     4.      Once the water starts boiling add in the soaked Basmati Rice and cook till it’s done and then switch off the flame.

     

    5.  In another pan add in oil and heat up then add in shahi Jeera and then add in Ginger garlic paste, cook till the raw smell leaves and the add in the sliced onions and cook till it becomes translucent.

     6.      To the onions add in all the spice powders mentioned in the table and mix well till the masala blends well. Break open three eggs and mix well with the onion masala, Wait till it gets cooked and then add in the chopped coriander leaves.

     

    7.      Once the egg gets cooked switch off the flame. Now add this eggs to the cooked rice and fluff with a fork carefully without breaking the rice. Scrambled egg biryani is now ready.

     

     

    Notes:
     
    • You can also follow the pressure cooker method for cooking the rice.
    • In that case use 1 ¼ cup of water for 1 cup of rice
    • Always soak basmati rice for 30 mins before cooking.
    • Tastes good when served when onion raita and chips or any non veg fry.

     

    Scrambled Egg Biryani
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    5 from 1 vote

    Scrambled Egg Biryani

    Scrambled egg biryani is a biryani for a lazy day .It can be prepared quickly but you will have the satisfaction of having biryani.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 3
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • Basmati Rice - 1 cup
    • Ginger Garlic paste – 1 tsp
    • Tomato – 1 big or 2 small
    • Turmeric powder – ¼ tsp
    • Garam Masala – 1 tsp
    • Chilli powder – 2 tsp
    • Coriander leaves +Mint Leaves – 1 cup loosely packed
    • Salt to taste
    • Olive oil – 2 tbsp
    • Water – 2 cups
    • Fennel Seeds – 1 tsp
    • Bay Leaves – 2
    • Cardamon – 2
    • Cinnamon stick – 2 inch piece
    • For Egg :
    • Egg – 3 nos
    • Onions -2
    • Garam Masla – ½ tsp
    • Chilli powder – ½ tsp
    • Pepper – ½ tsp
    • Turmeric powder a pinch
    • Corriander leaves to garnish
    • Ginger garlic paste – 1 tsp
    • Shahi Jeera – 1 tsphahi Jeera – 1 tsp
    • Salt as needed

    Instructions 

    • In a large pan add in oil, once it heats up add in the Fennel Seeds, Cinnamon Stick, Cardamom and Bay Leaves .Once a nice aroma comes add in Chopped tomatoes, cook till it leaves out oil.
    • Next add in Turmeric powder give a quick stir and then add in Ginger Garlic past and cook till the raw smell leaves and the add in the chopped coriander and Mint Leaves.
    • Once the leaves shrink add in Garam Masala, Chilli powder and Salt and mix well next add in the measured Water, Curd and Kewra Water and wait till the water boils.
    • Once the water starts boiling add in the soaked Basmati Rice and cook till it’s done and then switch off the flame.
    • In another pan add in oil and heat up then add in shahi Jeera and then add in Ginger garlic paste, cook till the raw smell leaves and the add in the sliced onions and cook till it becomes translucent.
    • To the onions add in all the spice powders mentioned in the table and mix well till the masala blends well. Break open three eggs and mix well with the onion masala, Wait till it gets cooked and then add in the chopped coriander leaves.
    • Once the egg gets cooked switch off the flame. Now add this eggs to the cooked rice and fluff with a fork carefully without breaking the rice. Scrambled egg biryani is now ready.

    Notes

    • You can also follow the pressure cooker method for cooking the rice.
    • In that case use 1 ¼ cup of water for 1 cup of rice
    • Always soak basmati rice for 30 mins before cooking.
    • Tastes good when served when onion raita and chips or any non veg fry.
    Keyword Biryani, Egg biryani, Scrambled Egg Biryani
    Tried this recipe?Mention @happietrio or tag #happietrio
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