Baked Egg Biryani

We need a change at some point of time from our routine and we have to do something from the normal and boring everyday humdrum.Today being a Sunday I decided to do fireless cooking and so used the oven as my means of preparing lunch.Being the much awaited rest day of the week I decided upon the best liked and most preferred recipe – Biryani!We had a neighbour bring us freshly laid eggs from his farm in Panvel so the unanimous decision was an Egg Biryani!I decided to completely go fireless on the Biryani and came up with a delicious and finger licking lunch which was relished by everyone!

I have used the OTG oven for baking the Biryani and the microwave for preparing the Biryani Masala and boiling the eggs.You can use the stove if you are not comfortable with using the oven and instead only bake the Biryani.This post was for the theme “Fireless Cooking” for Foodiemonday Bloghop!

Preparation Time : 2 hours

Makes : 5 – 6 servings

INGREDIENTS

For Biryani :

3 cups Basmati rice : soaked for 45 minutes – 1 hour

2 tsp salt

4 eggs

2 tsp Biryani Masala (see recipe below)

1 tsp Turmeric Powder (haldi)

For Biryani Masala :

10 peppercorns (Sabut Kali Mirch)

1 tbsp Coriander Seeds (Sabut Dhania)

1/2 tbsp Cumin seeds (Sabut Jeera)

5 Cloves (Sabut Laung)

4 Green Cardamoms (Sabut Elaichi)

3 Black Cardamoms (Sabut Badi Elaichi)

1 stick Cinnamon (Sabut Dalchini)

3 – 4 Mace (Sabut Javitri)

1/2 tsp grated Nutmeg (Sabut Jaiphal)

2 Star Anise (Sabut Chakri Phool)

3 Dried Red Chillies (Sabut Lal Mirch)

Roast all the spices and grind to make a fine powder

Other ingredients :

5 – 6 Onions – sliced

1 cup Yogurt

1 cup Oil

1 tsp Turmeric Powder

2 tbsp Ginger Garlic Paste

4 – 5 strands saffron soaked in 1/2 cup warm milk

4 tbsp finely chopped Coriander Leaves

4 tbsp finely chopped Mint Leaves

6 Green Chillies – slit from the middle

2 – 3 drops Kewra Essence

METHOD

Boil the eggs :

Put the eggs into a microwavable bowl of water,cover with a plate and microwave on 50% power for 4 minutes.Keep aside for 2 minutes to get hard boiled eggs.Peel the eggs and coat them with 1 tsp each of salt, turmeric and chilli powders.Keep aside.

Boil the rice :

Put the rice in a microwavable bowl.Add 2 cups water,the salt,turmeric and biryani masala and mix well.Microwave uncovered on high (power 10) for 10 minutes till the rice is 3/4 cooked.Immediately pour into a strainer and pour cold water for the rice to stop cooking.The rice would be a beautiful yellow colour.Keep aside.

Fry the Onions :

Put the sliced Onions in a microwavable bowl with 1/4 cup Oil. Cover the bowl and microwave for 10 minutes on high. Take off the cover, and stir the onions.Uncover the bowl and microwave for 10 more minutes, however keep checking from time to time as we do not want charred Onions!

Other preparations :

In a microwavable bowl,heat 1 tbsp Oil and add the prepared,coated eggs.Microwave on medium power till the eggs get crinkled and golden brown on the surface.Take out and halve 2 of them.Keep aside.

Take 1 cup of fried Onions and add 1 tbsp of the prepared Biryani Masala,the remaining 1/2 cup yogurt,turmeric powder,1 tbsp each of Coriander and Mint Leaves,Ginger Garlic Paste and a pinch of salt.Mix well.

Mix 1/2 cup Yogurt with the warm saffron milk.Stir well to blend.

Making the Biryani :

Preheat Oven to 150°C.

Take a heavy 5 litre glass casserole.Divide the rice,fried Onions and the Saffron Milk-yogurt into 3 equal portions.Layer the Biryani the following way :

FIRST LAYER :

1.First portion rice

2.Two egg halves

3.Half of the prepared Onion Yogurt mixture

4.First portion of the Saffron Milk-yogurt mixture.

5.1 tbsp of Coriander,1 tbsp Mint and 2 Green Chillies

6.1 tbsp fried Onions

NEXT LAYER

1.Second portion rice

2.Two egg halves

3.Remaining half of the prepared Onion Yogurt mixture

4.Second portion of the Saffron Milk-yogurt mixture.

5.1 tbsp of Coriander,1 tbsp Mint and 2 Green Chillies

6.1 tbsp fried Onions

FINAL LAYER

1.Last portion rice

2.Two eggs embedded in the rice

3.Remaining portion of fried Onions

4.Remaining portion of the Saffron Milk-yogurt mixture.

5.1 tbsp of Coriander,1 tbsp Mint and 2 Green Chillies

6.Kewra essence

Bake for 30 minutes till the rice cooks in the delicious layered juices and the Kewra Essence penetrates the surroundings!After 30 minutes let it remain in the oven for 15 more minutes.

Taking out the Biryani from the Oven…

Take out and serve with Raita.