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A fragrant and mildly spiced biryani from the valleys of Kashmir. This dish features perfectly hard-boiled eggs, fried until golden, layered with aromatic basmati rice and infused with signature Kashmiri spices like fennel and dry ginger powder.
For 4 servings
Preparation (Approx. 30 mins)
Par-boil the Rice (Approx. 10 mins)
Prepare Birista and Fry Eggs (Approx. 15 mins)
A fragrant and mildly spiced biryani from the valleys of Kashmir. This dish features perfectly hard-boiled eggs, fried until golden, layered with aromatic basmati rice and infused with signature Kashmiri spices like fennel and dry ginger powder.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 655.73 calories per serving with 22.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Egg Masala (Approx. 10 mins)
Layer and 'Dum' Cook (Approx. 20 mins)
Rest and Serve (Approx. 10 mins)
Replace the eggs with 250g of paneer cubes, lightly fried until golden. You can also add vegetables like potatoes, carrots, and peas to the masala.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
For a creamier, richer masala, add a paste of 8-10 soaked and blended cashews or almonds along with the spice powders.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The signature Kashmiri spices, fennel (saunf) and dry ginger (sonth), are traditionally known for their digestive properties, helping to soothe the stomach and reduce bloating.
Basmati rice is a good source of complex carbohydrates, which provide a steady and sustained release of energy to keep you active throughout the day.
Kashmiri Egg Biryani can be a balanced meal. It's a good source of protein from eggs and carbohydrates from rice. However, it can be high in fat due to the use of oil and ghee. To make it healthier, you can reduce the amount of oil and ghee used and serve it with a large portion of vegetable raita.
One serving of this Kashmiri Egg Biryani contains approximately 650-750 calories. This is an estimate and can vary based on the specific ingredients and quantities used, especially the amount of oil and ghee.
Absolutely! This recipe works wonderfully with paneer. Simply cube 250g of paneer, shallow fry it in a little oil until golden brown, and add it to the masala at the same step you would add the fried eggs.
The 'dum' method is a traditional slow-cooking technique where the biryani is cooked in a sealed pot on low heat. This traps the steam and allows the rice and masala to cook in their own aromas, resulting in a deeply flavorful dish. While you can cook it without a perfect seal, the 'dum' process is highly recommended for the most authentic taste and texture.
To prevent curd from curdling, make sure it is well-whisked and at room temperature. Always lower the heat to a minimum before adding the curd, and stir it continuously and quickly for a minute or two until it is well incorporated into the masala.
This recipe goes great with these complete meals
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