Thursday, 6 February 2014

Egg Chicken Biriyani Recipe

Egg chicken biriyani is my husband’s favorite dish. So this was one of the first recipe I learnt from my mom when we relocated abroad. You will find a variety of recipes for biriyani, however I believe this is the easiest for novice like me. It tastes really delicious and is quite healthy as it’s homemade.
  • Basmati rice: 2 cups
  • Chicken pieces: 6 pcs
  • Onion: 1 and half
  • Garlic paste: 1 tsp
  • Tomato: 1
  • Ginger paste: ½ tsp
  • Biriyani masala: 3 tbsp (I prefer Shan biriyani masala)
  • Plain Yogurt: 3 tbsp
  • Warm water: ½ cup
  • Ghee: 2 tbsp
  • White Oil: 2 tbsp
  • Kesar: 1 pinch
  • Milk: 3 tbsp
  • Eggs: 4
  • Salt to taste


  1. Soak basmati rice for half an hour. Boil water in a pan with 1 tsp salt in it. Add rice and boil till it is 80% done. Then strain rice and keep aside.
  2. Soak kesar in milk for about 15 – 20 minutes.
  3. Heat 2 tbsp oil and 1 tbsp ghee in a kadai. Add chopped onion and fry till golden brown. Add garlic paste and stir. Add chopped tomato and a pinch of salt to soften it. Add ginger paste when tomato is soft. Add chicken pieces when oil separates. Mix well. Add biriyani masala and yogurt. Stir well. Add half cup warm water when oil separates. Add salt to taste. Let the chicken get cooked with lid on.
  4. When the chicken is done, in a big saucepan spread a layer of chicken and a layer of rice alternately. Spread a little 1 tsp ghee and 1 tsp kesar milk in each layer.
  5. Put the lid on and keep the saucepan on very low heat for about half an hour.
  6. Boil eggs and cut them into halves. Fry them in oil.
  7. Garnish the chicken biriyani with fried eggs on it.

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