Scrambled Egg Biryani

5 from 1 vote

Scrambled Egg Biryani is a delightful alternative to traditional biryanis. It offers a tasty and filling meal with a satisfying combination of spices and textures. Enjoy this unique biryani with your favorite side dishes and relish the flavors

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Servings:

Calories: 345kcal

Author: Sharmila Kingsly

Ingredients

1 cup Basmati Rice
1 tbsp Ginger Garlic paste
2 Tomato
¼ tsp Turmeric powder
1 tsp Garam Masala
1 tsp Chilli powder
½ cup Coriander leaves +Mint Leaves loosely packed
Salt to taste
1 tbsp Oil
2 cups Water
1 tsp Fennel Seeds
1 Bay Leaves
2 Cardamon
1 inch Cinnamon stick

Scrambled Eggs

3 Egg
2 Onions
½ tsp Garam Masala
½ tsp Chili powder
½ tsp Pepper
¼ tsp Turmeric powder
2 tbsp Coriander leaves to garnish
1 tsp Ginger garlic paste
1 tsp Shahi Jeera
Salt as needed

Instructions

Prepare Biryani

Heat a heavy bottomed pan with oil. Once its hot add the whole spices along with cashew nuts. Sauté until golden.
Next add green chili and sauté for few secs.
And then add onions. Cook until onions are glossy.
Next add tomatoes and cook until they are soft.
Add ginger garlic paste and cook till raw smell leaves.
Next add Mint and coriander leaves. Saute till the leaves shrink.
Add the spice powders for biryani along with the required salt.
Now add yogurt and combine everything together. Cook for a min.
Soak basmati rice for 30 mins. Wash and drain excess water and then add the soaked basmati rice. Combine everything together and cook for a min.
Next add the measured water and cook in a medium flame.

Prepare the Scrambled Eggs:

As the biryani gets cooked lets prepare the scrambled eggs. In a pan add oil , once its hot add onions and saute for a min.
Next add ginger garlic paste and saute till raw smell leaves.
Now add chopped tomatoes and cook for 2 mins.
Next add turmeric powder, pepper powder and the required salt. Combine and cook for few secs.
Move the masala to an edge and break open 3 eggs. Scramble and cook the eggs.
Once the eggs are cooked combine everything and switch off. Garnish with coriander leaves.

Combine Rice and Eggs:

The water is now evaporated and biryani is cooked. Switch off. Add the scrambled eggs to biryani and gently fluff rice.

Steam the Biryani:

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 10 mins and switch off.
Let the pot remain closed for another 30 mins and then open.
Delicious 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.

Nutrition