Anda Biryani (Egg Biryani – Mumbai Style)
Ingredients
- 5-6 boiled eggs
- 2 cup basmati rice
- 2 large onions thinly sliced
- 2 tomatoes chopped
- 2 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1/2 cup curd (yogurt)
- 2 green chillies slit
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp biryani masala
- 1 bay leaf
- 1 small cinnamon stick
- 3 cloves
- 2 green cardamoms
- salt to taste
For Garnish:
- fresh coriander leaves
- mint leaves
- fried onions (birista)
- a few drops of saffron milk (optional)
Instructions
Cook the Rice:
- Wash basmati rice and soak for 20 minutes.
- Boil with salt and whole spices until 70–80% cooked, then drain.
Prepare the Eggs:
- Lightly score the boiled eggs and fry them in a little oil with turmeric and chilli powder until slightly golden.
- Set aside.
Make the Masala:
- Heat oil or ghee in a heavy pan.
- Add bay leaf, cinnamon, cloves, and cardamom and sauté until aromatic.
Cook the Onions:
- Add sliced onions and cook until **golden brown.
Add Tomatoes & Spices:
- Add ginger-garlic paste, green chillies, tomatoes, coriander powder, cumin powder, chilli powder, and biryani masala.
- Cook until the oil separates from the masala.
Add Yogurt & Eggs:
- Stir in the yogurt and cook for 2–3 minutes.
- Add the fried eggs and gently coat them with the masala.
Layer the Biryani:
- Add a layer of partially cooked rice** over the egg masala.
- Top with mint, coriander, fried onions, and saffron milk.
Dum Cooking:
- Cover the pot tightly and cook on low heat for 10–15 minutes so the flavours blend perfectly.
Notes
Pro Tips:
✔ Use long-grain basmati rice for authentic biryani texture.
✔ Frying the eggs with spices adds extra flavour and colour.
✔ Always cook rice only 70–80% before layering.
✔ Add a little ghee during dum cooking for a rich aroma.
✔ Let the biryani rest for 5 minutes before serving for better flavour.
