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A fragrant and royal dish from the kitchens of Lucknow, this biryani features fluffy long-grain basmati rice and hard-boiled eggs, slow-cooked to perfection with subtle spices, saffron, and kewra water in the classic 'dum' style for an authentic taste.
For 4 servings
Prep Rice, Eggs, and Aromatics (30 minutes)
Make Birista (Fried Onions) (15 minutes)
Par-boil the Rice (7 minutes)
This recipe goes great with these complete meals
A fragrant and royal dish from the kitchens of Lucknow, this biryani features fluffy long-grain basmati rice and hard-boiled eggs, slow-cooked to perfection with subtle spices, saffron, and kewra water in the classic 'dum' style for an authentic taste.
This awadhi recipe takes 90 minutes to prepare and yields 4 servings. At 795.23 calories per serving with 23.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Egg Masala (12 minutes)
Layer and 'Dum' Cook the Biryani (25 minutes)
Rest and Serve (10 minutes)
Replace eggs with an equal amount of paneer cubes (shallow fried) or large chunks of boiled potatoes (aloo).
For a restaurant-style smoky aroma, place a small steel bowl in the center of the layered biryani. Add a hot piece of charcoal, pour a teaspoon of ghee over it, and immediately cover the pot. Let it smoke for 2-3 minutes before starting the 'dum' process.
Add a handful of fried cashews or almonds during the layering process for extra richness and texture.
Eggs provide high-quality complete protein, which is essential for muscle repair, growth, and overall body function.
Basmati rice offers complex carbohydrates that provide sustained energy, making this a fulfilling and satisfying meal.
Spices like cardamom, cloves, and ginger are traditionally known in Ayurveda to aid digestion, reduce bloating, and enhance appetite.
Eggs are a good source of Vitamin D, B12, and selenium, while fresh herbs like mint and coriander add vitamins A and C and antioxidants.
One serving of Awadhi Egg Biryani contains approximately 750-850 calories, depending on the amount of oil and ghee used. It is a rich and wholesome meal.
This biryani is a good source of protein from eggs and carbohydrates from rice. However, it is a celebratory dish and can be high in fat. To make it healthier, you can reduce the amount of ghee and oil, and serve it with a fresh vegetable salad or raita.
Yes, you can. Kewra water provides a unique floral fragrance characteristic of Awadhi cuisine. If you don't have it, you can substitute it with a teaspoon of rose water or simply omit it. The biryani will still be delicious.
Store leftover biryani in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over it and microwave until hot, or warm it in a pan on the stovetop over low heat, covered, to retain moisture.
Yogurt can curdle if added to a very hot pan or if it's not whisked properly. To prevent this, always lower the heat before adding the yogurt, ensure it's well-whisked and at room temperature, and stir continuously for the first 1-2 minutes after adding it to the pan.
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