Sri Lankan Egg Roast Biryani Recipe
What would you do if you don’t feel like eating the same food and if you are craving some delicious BIRYANI…? Yet you don’t have any chicken or Beef at home. Don’t worry, you can give a blasting treat to your taste buds no chicken or beef. All you need is a few eggs, which we always have in our kitchen. it’s so easy to make egg roast BIRYANI
Today will see how to make delicious egg roast BIRYANI at home in less time. This is such an amazing and easy to make the recipe. Made with eggs roasted in masala and mixed with rice. This egg roast BIRYANI goes well with raita and maasi sambal or with some spicy chili paste.
I’m hoping to make a description of how to make Raita and maasi sambal in the near future. Wait for the latest recipes.
Okay now let’s see how to make this yummy egg roast BIRYANI.
THINGS NEEDED FOR EGG ROAST BIRYANI
INGREDIENTS TO MAKE RICE
3 cups of basmati rice
1 Bay leaf
1/2 tsp jeera seeds
2 cardamom pods
1 stick cinnamon
1 tablespoon ghee
Salt as required
INGREDIENTS FOR THE GRAVY
4 hard-boiled eggs
1 cup of Chopped tomatoes
1 cup of sliced onions
4 tablespoon oil
1 cup of Coconut milk
1 1/2 tsp Chili powder
1/2 tsp turmeric
1tsp chili flakes
1tsp curry powder
1 1/2 tsp gram masala
1 stick cinnamon
3 cardamom pods
2 Bay leaves
1 1/2 tsp jeera seeds
1 pinch of black seeds
Now let’s see how to cook the BIRYANI rice.
Wash the rice well and soak it in water for about 20-30 minutes and then drain the water. You can use your rice cooker to cook the rice add about 8 cups of water to the cooker and then add in curry leaves, jeera seeds salt 1 tablespoon oil and add the rice when the water starts to boil and keep it for about 15-20 minutes. (the time is taken for the rice to be cooked depends) check whether the rice is cooked if it is cooked remove the excess water by draining it and keep it aside.
Now we will see how to make the gravy. Take a wok and heat it on medium flame, once it is heated add oil or ghee to it, when the ghee is heated add the dry spices, cardamom pods, cinnamon, star anise, cloves, jeera seeds, and black seeds. When the dry spices are roasted add the curry leaves, onions and sauté. When the onions turn golden add the ginger garlic paste and sauté for 2 minutes then add the chopped tomatoes and cook. Once the tomatoes are cooked add a hand full of coriander leaves and mint leaves. These coriander leaves and mint leaves give a nice aroma and a good flavor for the dish. Cook for another 2 minutes then add the chili powder, chili flakes, turmeric powder, curry powder, and gram masala and give it a mix then add the hard-boiled eggs into it and simmer for another 2 minutes once the eggs are roasted add 1 cup of coconut milk in order to make the gravy. Adding coconut milk gives moisture to the rice. And prevent from getting over roasting.
Now we are done with the gravy. Now lower the flame and add rice and sprinkle little bits of coriander leaves on top of the rice and some ghee if you like. Cover the wok with the lid and place something heavy on the lid in order to trap the steam. Wait for another 5 minutes and your egg roast BIRYANI is ready.
Serve it hot with Raita and some spicy chili paste or maasi sambal.
I’m sure that You will love this delicious food.