Before getting into the debate of whether meatless biryani exists or not, first let’s dig into this stunning egg biryani which has all the quintessential biryani flavors and can be simply described as mind-blowing!
It’s egg biryani day today and I can’t be happier enough! Whenever I want to make something a little fancy at home, but with minimal effort, this egg biryani is the go to dish!
If you are a biryani lover, then I am sure you have already tried and tasted all possible variations of biryanis available in restaurants and takeaways! So why not try making this flagship dish at home?
Today it’s time for everyone’s favorite egg biryani which has the goodness of flavorful biryani but with much less hassle! It takes less than half the time of making a chicken biryani and is perfect for a party main course!
What is egg biryani?
Egg biryani is the first cousin of your very own chicken biryani. It has exactly the same flavors of biryani rice as chicken biryani; only the source of protein being different.
The eggs in egg biryani are boiled, cut into halves and then pan fried with a pinch of turmeric to give them that golden glow.
To my homemade egg biryani, I added the stunning color variations to the rice grains to give it that restaurant vibe, but adding color is optional.
You may also add saffron strands to give the natural golden glow. Just grind a pinch of saffron strands in a mortar and pestle; then add a couple of ice cubes and a couple teaspoons of water.
Let the saffron sit in the ice water and release its color completely. Then drizzle this color over the assembled egg biryani at step 19 & 21, substituting the colored milk.