Egg Tava Biryani Recipe – Quick Main Course
Tava Egg Biryani is 290 calorie main course rice preparation. Skip eggs if you are vegetarian. Tried and tested spicy recipe makes it in 15 minutes.
Anil Gupta Updated 4 Apr, 24
Spicy Egg Biryani recipe is a quick fix preparation if you have steamed rice and boiled Eggs readily available with you.
This is different than the Dum biryani and is pretty much a hack of the original recipe.
The original Hyderabadi Biryani is famous for its cooking procedure that involves cooking on DUM (Hindi word). It means the softening of Basmati rice in a closed vessel with the lid being locked using the dough. This is a lengthy process.
Normally, in a faster life style, we do not get that much of time to spend on steaming rice with the dum process. Hence, we devised this quick Biryani version which would taste almost like restaurant and the original rice cuisine.
If you are vegetarian, you can simply skip the Eggs portion of this hunger buster.
This is different than the Dum biryani and is pretty much a hack of the original recipe.
The original Hyderabadi Biryani is famous for its cooking procedure that involves cooking on DUM (Hindi word). It means the softening of Basmati rice in a closed vessel with the lid being locked using the dough. This is a lengthy process.
Normally, in a faster life style, we do not get that much of time to spend on steaming rice with the dum process. Hence, we devised this quick Biryani version which would taste almost like restaurant and the original rice cuisine.
If you are vegetarian, you can simply skip the Eggs portion of this hunger buster.
Ingredients
- 3 Number Green Chili 3 Inch in length
- 1 Cup Onion Sliced into pieces
- 1/4 Cup Green Coriander Leaves (Cilantro)
- 3 Number Curry Leaves
- 1 Tsp Lemon Juice
- 2 Tsp Ginger Garlic Paste
- 1 Tsp White Salt
- 1 Tsp Red Chili Powder
- 1/2 Tsp Garam Masala
- 4 Number Cloves
- 2 Number Bay Leaves Dry
- 10 Number Black Pepper Seeds Seeds
- 1/4 Tsp Turmeric Powder
- 3/2 Tsp Cumin Seeds
- 2 Number Green Cardamom Green
- 1/8 Tsp Asafoetida Hing
- 1 Number Cinnamon Stick 2.5 Inch Stick
- 3/2 Tbsp Oil
- 1/4 Tsp White Salt
- 1/2 Tsp Red Chili Powder
- 1/4 Tsp Garam Masala
- Before starting with recipe, please note that you should have steamed rice and boiled eggs.
If you don't have them yet, please boil both of them. We have counted the steaming rice time as 15 minutes and boiling Eggs in 10 minutes in our preparation time. - Heat 4-5 Tbsp Oil in a pan on high flame. It would take about 3 minutes.
- Once heated, add Bay leaves, Cinnamom stick, Cloves, Cumin Seeds and Black pepper seeds. Roast for 30 seconds on high flame.
- Now add Onions and Curry Leaves. Fry them for about 1 minute on high flame only.
- After a minute, add Green chilies and Ginger-Garlic paste. Fry them for about 2 minutes and stir constantly.
- After 2 minutes, turn the stove on low flame.
- Now add Red Chili powder, Salt, Asafortida, Turmeric powder and Garam Masala. Mix well.
- Keep the stove on low flame and add Coriander Leaves. Mix well and add 2 cups boiled Rice.
Use light hands to mix it.
Keep 1 cup white rice aside. These will be used later while serving.
- Once mixed, add Lemon juice and mix again.
- Keep the pan aside after mixing.
- Lets fry Eggs now.
- Take another pan and heat 1.5 tbsp of Oil on high flame. This would also take about 3 minutes.
While the Oil is being heated, you can slice the eggs at the center, into two pieces each, using a knife. - Once heated, add Red chili powder, Garam Masala and Salt. Mix well.
- After mixing, turn the stove on again on medium flame. Keep eggs up side down (Egg yolk should NOT be visible on top) for frying.
- Fry eggs for 30 seconds and then flip them over to cook from other side as well.
- After 30 seconds, switch off the stove.
- Eggs are now ready to be added to biryani.
- Ingredients for serving tava egg biryani
- Decorating the serving plate is as important as the taste of the food. Lets start the process with a large size plate.
You should now have the 1 cup white steamed rice, rice (mixed with Onion tadka) that we made earlier, fried eggs and coriander leaves (Cilantro). - Keep rice (Onion mixed) at the center of the plate.
- Now add white rice and toss (lightly mix) with rice (Onion mixed). This would give the rice a range of color with white, yellow and orange.
- Place the egg pieces at the center of the Biryani.
- Now sprinkle the chopped Coriander Leaves.
- Tava Egg Biryani is ready to serve hot.
- Raita is normally served Raita and Green Chutney. Add Onion salad on side.
- Preserve this dish in refrigerator for about 3 days. Re-heat using microwave before serving.
- It is recommended to consume rice within 3 days for best taste.
Others
Vegetables
Spices
Ingredients for Frying Eggs
Yield 4 cup
Nutrition Facts
Egg Tava Biryani Recipe - Quick Main Course
Amount Per Serving
Calories 599
Calories from Fat 288
% Daily Value*
Total Fat 32g
49%
Saturated Fat 6g
30%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 216mg
72%
Sodium 1207mg
50%
Potassium 486mg
14%
Total Carbohydrates 65g
22%
Dietary Fiber 5g
20%
Sugars 4g
Protein 14g
28%
Vitamin A
27%
Vitamin C
18%
Calcium
16%
Iron
36%
* Percent Daily Values are based on a 2000 calorie diet.
