Egg Chicken Biryani is a delicious and most popular mughlai dish. I make this dish in a way which is easy to prepare at home. It takes about 45-50 mins to prepare this shahi recipe.
Ingredients
* 2 cups- Basmati rice
* 2 Eggs
* 300gm Boneless chicken
* Vegetable oil
* Ginger paste
* Garlic paste
* 2 Teaspoons besan (gram flour)
* 1/4 Teaspoon cumin powder
* 1/2 Teaspoon turmeric powder
* 1/4 Teaspoon coriander powder
* 2 tablespoon ghee
* 1/2 packet Shaan biryani masala (Any reasonable Brand will work)
* 1/2 cup yogurt
* 4 teaspoon of milk
* little saffron
* 1 medium size sliced onion
Preparation Time: 10mins
Cooking Time: 40mins
Serves: 2
Steps
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Wash 2 cups of basmati rice and soak in water for 1hr.
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Then boil the rice in 3 cups of water in a rice cooker. There is no need to drain the excess water because it totally absorbs the water.
OR
Boil 2 cups of basmati rice in 8 cups of water in a container and boil until it is 3/4th cooked and drain the excess water.
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Separately boil 2 eggs and keep aside.
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In a bowl put 2 teaspoons besan (gram flour), 1/4 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon coriander powder, 1/4 teaspoon galic and ginger paste and salt to taste and mix them well with water.
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Take 2 tablespoons of vegetable oil in a non-stick pan and heat for 2 mins. Dip the boiled eggs into the mixture (step 4) and fry till it becomes golden brown and keep aside.
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Take 300gm boneless chicken (properly washed) and cut into small pieces (cubes).
7.In a deep bowl (kadhai) put 4-5 cups of water and heat for 2 mins, then add chicken cubes, 1/2 packet Shan (or any other brand) biryani masala, 1 teaspoon ginger paste and 1 teaspoon garlic paste. Cover the lid of the kadhai and cook for 10mins until the meat is tender and stir occasionally.
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Put 1/2 cup yogurt into the kadhai and cook for 2 mins.
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In a small container add 4 teaspoon of milk and little saffron and mix well and keep aside.
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Put the basmati rice over the meat (step 7) and cover the lid of the kadhai and cook until the rice is tender.
11.In a non stick pan add 2 tablespoon ghee and heat for 2 mins, then add 1 medium size sliced onion and fry till it becomes golden brown and keep aside.
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Open the cover of the kadhai (step 10) and mix well, then add fried eggs (step 5), saffron- milk mixture (step 9) and again mix well.
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Sprinkle the fried onions (step 11) on the top of the biryani.
Egg Chicken biryani is now ready to serve with Raita and/or Salad. If you want a real Shahi combination, you can have or Mutton Kosha as side dishes.