How to make Egg And Potato Biryani easily

 

Craving for Biryani? Here’s my go to egg and potato biryani recipe all from scratch!

 There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Even Biryani Masala Recipe is included in this detailed video which you will be able to follow easily.

The addition of potato comes from the Kolkata style Biryani and the potatoes take it to another level.

 The video contains how to cook rice for Biryani. I have explained every step. The potato and the rice are cooked till seventy percent and then after layering, they are cooked on dum….till done.

 This boiled egg and potato biryani can be converted to a vegetarian recipe by simply omitting the eggs. Suggested: Vegetarians may replace the egg with paneer.

 My anda aloo biryani recipe is one for keeps. I hope you enjoy it as much as I do!

 Click the link to watch the video:

EGG AND POTATO BIRYANI                   Serves 4 to 5

Ingredients  

FOR THE BIRYANI MASALA

Black Cardamom – 3 to 4

Green Cardamom – 1 tbsp

Star Anise – 2

Cloves – 4

Bay leaf – 1

Cinnamon – 2 inch

Pepper corns – ½ tsp

Mace – 1 whole flower

Coriander seeds – 1 ½ tbsp

Dry red chili – 1 (optional)

 

FOR THE RICE

Basmati rice – 2 cups

Salt – 1 tsp

 

WHOLE SPICES

Black Cardamom – 1

Star Anise – 2

Bay leaf – 2

Cinnamon – 1 inch

Mace – 1 whole flower

 

FOR THE EGG AND POTATO GRAVY

Onion (finely chopped) – 1 cup

Brown onion/ fried onion – 1 cup

Bay leaf – 1

Cinnamon stick - 1

Cumin seeds – ½ tsp

 

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Green chilies chopped – to taste

Whole green chilies – 3 to 4

Boiled eggs – 6 to 8

Potatoes – 3 to 4 large

Fresh tomato paste – 1 cup

Green coriander chopped – ½ cup

Vegetable oil – 4 tbsp

Ghee – ¼ cup

Curd/Yogurt (beaten)  – ¼ cup

  

POWDERED SPICES

Coriander powder – 1½ tsp

Garam Masala powder – ½ tsp

Cumin powder – ½  tsp

Red Chili powder – ½ tsp

Turmeric powder – 1/3 tsp

 

FOR LAYERING

Dried Rose Petals – 1 tbsp

Essence of Kewra – a few drops

Melted ghee – 2 tbsp

Saffron – 2 large pinches

Hot milk – 1/3 cup

 

Method:

1.    Dry roast the ingredients FOR THE BIRYANI MASALA on low heat till the spices release their aroma. Cool completely and grind to a fine powder.

2.    Wash and soak the rice for 15 minutes. Then let it drain on a strainer for half an hour.

3.     In a large pan take one and a half liters of water. Put it to heat; add in the WHOLE SPICES and the salt. When it comes to a boil add in the rice. Cook the rice on high till it is cooked 70%. It should still have a bite to it. Then drain it and spread it out onto a tray.

4.    FOR THE EGG AND POTATO GRAVY: Peel wash and cut the potatoes in half or large chunks. Deep fry the potatoes on low heat for 3 minutes till they are light golden. Remove and keep aside.

5.    In a heavy bottom pan, heat the vegetable oil and 1 tablespoon of ghee. Temper it with the bay leaf, cinnamon and cumin seeds. Add in the chopped onion, a bit of salt and fry till light brown. Add in the ginger, garlic and chilies. Cook till the raw smell goes away. Pour in the tomato paste and cook briefly. Add in the POWDERED SPICES and cook till the oil starts separating.

6.    Add in half of the fried onion, the potato pieces, eggs and half of the chopped coriander leaves. Cook stirring continuously for a minute. Add in 2 tsp of the prepared Biryani Masala. Cook for a minute longer and take out the eggs. Keep them aside.

7.    Season the potatoes with salt and mix well. Pour in a cup of water. Cover and cook till the potatoes are almost done. Turn off the heat and add in the beaten curd. Mix well. Remove half of the potatoes and gravy and keep aside.

8.    FOR LAYERING: Soak the saffron in the hot milk for half an hour. Spread a layer of rice (half of it) over the potato gravy in the pan. Add in the whole green chilies. Drizzle with half of the saffron milk, ghee, rose petals and coriander greens. Sprinkle a few drops of the essence of kewra. Repeat with the remaining potato and rice.

9.    Sprinkle some brown onion on top. Cover and cook on absolutely low heat for 15 mins or till the potatoes are done. Check with a toothpick or skewer. Turn off the heat and rest it for 5 minutes.

10. Serve with the eggs and some salad and yogurt on the side.

© Rinki’s Kitchen