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A fragrant and delicately spiced egg biryani from the royal kitchens of Awadh. Long-grain basmati rice and boiled eggs are layered with a rich yogurt-based gravy and slow-cooked on 'dum' for an aromatic finish. A true classic.
For 4 servings
Prepare Rice and Birista (Fried Onions)
Cook the Egg Gravy
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A fragrant and delicately spiced egg biryani from the royal kitchens of Awadh. Long-grain basmati rice and boiled eggs are layered with a rich yogurt-based gravy and slow-cooked on 'dum' for an aromatic finish. A true classic.
This awadhi recipe takes 70 minutes to prepare and yields 4 servings. At 737.99 calories per serving with 23.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Layer the Biryani
Dum Cooking
Serve
Replace the eggs with 250g of paneer cubes (lightly fried) or 2 cups of mixed vegetables like carrots, peas, beans, and potatoes. Parboil the vegetables before adding them to the gravy.
Increase the number of green chilies to 4-5 or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
Add a paste of 10-12 soaked and ground cashews or almonds to the gravy along with the yogurt for a creamier, richer texture.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The basmati rice offers complex carbohydrates that are digested slowly, providing a steady release of energy to keep you active throughout the day.
The whole spices used, such as cardamom, cloves, and cinnamon, are not just for flavor. They are known in traditional medicine to aid digestion, reduce bloating, and have anti-inflammatory properties.
One serving of Awadhi Anda Biryani contains approximately 550-650 calories, depending on the amount of ghee and oil used. This estimate includes rice, two eggs, and the gravy.
It can be part of a balanced diet. Eggs provide high-quality protein, and the spices have various health benefits. However, it is rich in carbohydrates and fats from rice and ghee. To make it healthier, you can reduce the amount of ghee and oil and serve it with a large portion of vegetable salad or raita.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. The trapped steam cooks the food in its own juices, allowing the flavors and aromas of the spices, rice, and gravy to meld together beautifully. It's essential for the authentic texture and fragrance of a biryani.
Yogurt curdles when exposed to high heat suddenly. To prevent this, always whisk the yogurt until it's completely smooth, turn the stove to its lowest setting before adding it, and stir continuously for a few minutes after adding it to the pot until it is well incorporated into the masala.
While traditional dum cooking gives the best results, you can adapt it for a pressure cooker. After layering, close the lid and cook on the lowest heat for 10-12 minutes without the whistle. Let the pressure release naturally. The texture might be slightly different but it will still be delicious.