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We hope you got insight from reading it, now let’s go back to friday special egg biriyani recipe. To cook friday special egg biriyani you need 45 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Friday Special Egg Biriyani:

1. You need 2 cups Basmati Sona masuri rice /
2. Provide 5 tablespoons Ghee
3. Provide 1 number Cardamom Green
4. You need 2 numbers Bay Leaves
5. Use 1/2 teaspoon Cumin Seeds
6. Get 1/2 teaspoon Black Pepper
7. Prepare 1/2 teaspoon Clove
8. Get 2 numbers Cinnamon stick
9. You need 1 number Star anise
10. Use 1/2 teaspoon Coriander seed (optional)
11. Use 1/4 teaspoon Saffron (optional)
12. Prepare 1 number Nut Mug (optional)
13. Use 2 numbers cardamom Black (optional)
14. Use 1/4 teaspoon Poppy seed (optional)
15. Prepare 1 number Mace (optional)
16. Prepare 2 numbers Marati Moggu (optional)
17. Prepare 3 tablespoons Lemon Juice
18. Prepare 1/2 teaspoon Coriander leaves (optional)
19. Use 1 pinch Orange Red food colouring
20. You need 4 cups Water
21. You need to taste Salt
22. Take 1 tablespoon Onion finely chopped (optional)
23. Take 1 teaspoon Cashew Nut
24. You need 1 teaspoon Raisin
25. Use 1 tablespoon Onion finely sliced
26. Get 1 number Egg Boiled (optional)
27. Take 4 tablespoons Ghee / Oil
28. You need 1 teaspoon Coriander leaves finely chopped
29. You need 4 numbers Eggs Boiled
30. Use 3 numbers onion Large - finely sliced
31. Use 4 numbers chilly Green medium sized - chopped
32. Get 1 number Tomato finely chopped / diced
33. You need 1 teaspoon Curry leaves
34. Take 1 tablespoon Coriander leaves
35. Use 1 teaspoon Cumin Seeds
36. Use 1 teaspoon Ginger Garlic Paste
37. You need 1/4 teaspoon Turmeric Powder
38. Take 1 tablespoon Coriander Powder
39. Provide 1 tablespoon Red Chilli Powder
40. Use 1 teaspoon Garam Masala Powder
41. You need 1/2 teaspoon Pepper Powder
42. Take 1 tablespoon Chicken Masala / Fry Powder (optional)
43. Prepare 1 cup Water
44. Take to taste Salt
45. You need 1 pinch Sugar

Instructions to make Friday Special Egg Biriyani:

1. Soak  rice for 1-2 hours. I prepared the ghee rice in pressure cooker with 2 whistles. The more time you soak, the less number of whistles
2. In the cooker, heat ghee, add all the garam masala items. Once they start popping (do not over burn),add coriander leaves and chopped onions. Saute them for some time. Add water. The water level should be twice the amount of rice.For instance,2 cups of water for 1 cup of rice
3. Once the water starts boiling, add the cleaned rice to it.Add salt to taste and stir well.Lock it with the lid and let the cooker heat to 1 or 2 whistles and turn off the flame. Allow the pressure to release on its own.
4. I added only a few items of garam masala hence the ghee rice looks plain. You can add as many as per your taste requirement
5. Cut each boiled egg into halves, take out the yellows and keep them aside. Cut the egg whites into small cubes
6. In a pan/kadai, heat oil.Add cumin seeds.Once they start popping, add cut onion. Add a pinch of salt and let the onions cook till they become soft and turn a little transparent
7. Now add the leaves,chopped green chillies and ginger garlic paste. Add chopped/diced tomatoes and a pinch of sugar. Add salt to taste.Mix them and close the pan with a lid till they are cooked
8. Once you know its cooked (the oil will be seperated), add all the powders. If you need more spice, add extra tablespoons of chilly and pepper powder. Mix well. Add water. The consistency of the masala should be of medium,neither watery or dry. Similar to the image shown.
9. Once the gravy starts boiling, add the egg white cubes to it and mix well.Check the salt level and add if required.Turn off the heat
10. In a small cup,add a few pinches of the food coloring to the lemon pulp (squeezes of 1 or 2 lemon is enough) and stir well
11. Heat a large vessel with thick coated bottom, or probably the cooker used to prepare ghee rice.Add few tablespoons of ghee.Simmer the heat to low flame.Now start layering the gravy and rice, with rice at the base.Add few drops of the food color over the rice.Crush some of the egg yellows. Then add the gravy and spread it evenly.Continue this step,ending with only rice on top.Close the vessel with a lid and let it heat for about 5-10 minutes. Mix the biriyani once heated.
12. In a pan,heat oil/ghee. Add cut onions,cashew nuts and raisins. Once the onions are fried,turn of the heat and spread it over the top of the biriyani.Add coriander leaves and cut boiled eggs
13. Serve hot with raitha

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