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A fiery and aromatic rice dish from Andhra Pradesh, where fragrant basmati rice is layered with a spicy masala and perfectly boiled eggs. This one-pot meal is a true celebration of bold South Indian flavors, perfect for a special weekend lunch.
For 4 servings
Prepare Rice and Eggs
Par-boil the Rice
Sauté the Eggs
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A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A fiery and aromatic rice dish from Andhra Pradesh, where fragrant basmati rice is layered with a spicy masala and perfectly boiled eggs. This one-pot meal is a true celebration of bold South Indian flavors, perfect for a special weekend lunch.
This andhra recipe takes 65 minutes to prepare and yields 4 servings. At 715.06 calories per serving with 21.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Biryani Masala
Layer the Biryani
Cook on 'Dum'
Serve
Replace eggs with 250g of paneer cubes or a mix of vegetables like carrots, beans, and potatoes. Sauté them just like the eggs before adding to the masala.
Increase the number of green chilies to 6-8 and add 1/2 teaspoon of black pepper powder to the masala for extra heat.
Use the same masala base for chicken or mutton biryani. Marinate the meat with the masala ingredients for a few hours before cooking it until tender, then proceed with layering.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, keeping you fueled and active throughout the day.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help boost immunity and aid digestion.
A typical serving of around 425g contains approximately 650-750 calories, depending on the amount of oil and ghee used. This estimate includes two eggs, rice, and the masala.
It can be part of a balanced diet. It's a good source of protein from eggs and carbohydrates from rice. However, it can be high in calories and fat due to the use of oil and ghee. To make it healthier, you can reduce the amount of oil/ghee and serve it with a large portion of vegetable raita.
The most common reason for mushy biryani is overcooking the rice initially. It's crucial to cook the basmati rice only until it's 70% done, where it still has a firm bite. Draining it immediately and spreading it out to cool stops the cooking process and prevents it from getting sticky.
Yes, you can. After layering the biryani in the pressure cooker, close the lid without the whistle (weight). Cook on the lowest heat for 15 minutes. This will create a 'dum' effect. Let it rest for 10 minutes before opening.
It pairs wonderfully with a cooling side dish like cucumber raita or onion raita. For a more traditional Andhra meal, serve it with Mirchi ka Salan (chili gravy) or Bagara Baingan (eggplant curry).