Kolkata-Style Egg Biryani with Aloo Recipe | Aanda Biryani Recipe Restaurant Style

%kolkata-style egg biryani with aloo recipe debjanir rannaghar

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Kolkata-Style Egg Biryani with Aloo Recipe | Aanda Biryani Recipe Restaurant Style

Here's a simple recipe for Kolkata-style Egg Biryani with Aloo that you can follow to create a restaurant-quality Aanda Biryani in the comfort of your home.

Course Main

Cuisine Mughlai

Keyword aanda biryani recipe, andaa and aloo biryani recipe, Debjanir Rannaghar, Egg Biryani Recipe, Kolkata style egg biryani, kolkata style egg biryani recipe debjanir rannaghar

Prep Time 15

Cook Time 45

Total Time 1

Servings People

Calories 1400kcal

Author Debjani Chatterjee Alam

Cost Rs 300

Ingredients

8 Eggs
350 g Basmati Rice
8 Potatoes
4 Onion
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
1 teaspoon Turmeric Powder
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Biryani Masala
1 teaspoon Sugar
1 teaspoon Salt
200 g Plain Yogurt / Plain Curd
1 tablespoon Keora Water
3-4 Drops of Biryani Itr or Biryani Essence
200 ml Vegetable Oil
2 tablespoon Ghee

To Boil Egg

1 teaspoon Salt
1 Liter Water

To Cook Rice

1 teaspoon Salt
2 Black Cardamom
2 Cinnamon Sticks
4 Green Cardamom
2 Bay leaves
3 Liters Water

To Fry Potatoes

1 teaspoon Biryani Masala
1 teaspoon Salt
1 g Yellow Food Color 1 pinch

To make Flavored Milk to flavor Egg Biryani with Aloo

100 ml Milk
20 Saffron Strings / Kesar
1 teaspoon Biryani Masala
1 teaspoon Salt
1 g Yellow Food Color 1 pinch
1 tablespoon Keora Water
1 tablespoon Rose Water

Get Recipe Ingredients

Instructions

Boiling Egg for Egg Biryani

Heat a liter of water and add a teaspoon of salt.
Gently add 8 eggs and allow them to boil for 8 minutes to achieve hard-boiled eggs.
Once cooked, allow them to cool down to room temperature before peeling them.
Set aside the peeled eggs.

Boiling Rice for making perfect Dum Biryani

Rinse 350 g Basmati Rice thoroughly three times and drain the water.
Boil 3 liters of water and add 1 teaspoon of salt.
Also add 2 Black Cardamom, 2 Cinnamon Sticks, 4 Green Cardamom, and 2 Bay leaves as well.
Add the soaked rice and let it boil for exactly 5 minutes on high heat.
Turn off the stove, and drain the water.
The Rice should be 70% cooked at this time.
Leave the rice uncovered at room temperature.

Prep Work for Aanda Biryani

Chop four onions into rough pieces.
For the egg and also biryani recipe, I utilized eight potatoes.
Peel the skin off the potatoes and cut them in half.

Marinating the Potatoes

Before frying potatoes, marinate them for 15 minutes.
To the marination mixture, add a teaspoon of salt and biryani masala.
Add Aa pinch of yellow food color as well.
Ensure that the potatoes are coated evenly in the marination mixture.
Allow the potatoes to marinate for 15 minutes before frying.

Frying Onions and Potatoes

Begin by heating up 200ml of vegetable oil in a pan.
Once heated, start frying onions in batches to make Birista (fried onions).
Make sure not to fry all the onions at once.
Once the onions turn brown and crispy, strain them from the pan and move on to the next batch.
This oil can be used for the rest of the Biryani recipe, as it brings a delicious aroma and flavor.
After frying the onions, fry the potatoes on medium heat until they are ⅔ fried, which should take about 5 minutes.
After frying the potatoes, strain them from the kadhai.
There may be some marinade left in the bowl - save it for later use.

Making Flavored Milk

Pour 100ml of milk into a bowl and then add 10-15 saffron strings.
Next, add 1 tablespoon of keora water and 1 tablespoon of rose water.
Then add 1 teaspoon of salt and 1 teaspoon of biriyani masala.
Lastly, add a small amount of yellow food coloring to achieve the desired color.
Thoroughly mix everything together to create a colorful and flavorful milk mixture.

Egg and Potato Gravy for the Egg and Potato Biryani

To prepare egg and potato biryani at home, it is best to use a sturdy pot with a thick bottom for layering.
Since this recipe does not include meat, a few tricks can help enhance its flavor.
Heat half of the oil used for frying onions and potatoes in the pot at medium heat.
Then, add 2 black cardamoms, 2 cinnamon sticks, 2 green cardamoms, 6 cloves, and 1 tablespoon of ghee to temper the oil.
Cook half of the fried onions for a minute on low heat, followed by 1 tablespoon of ginger paste and 1 tablespoon of garlic paste.
Mix well and cook for another minute before adding the remaining marinade for the potatoes.
After mixing again and cooking for a minute, add ⅓ cup of water and mix again.
Cook on high heat until the water evaporates, then add 1 teaspoon each of turmeric powder, Kashmiri red chili powder, biryani masala, and salt.
Mix properly and keep the heat at medium, before adding 1 teaspoon of sugar and mixing it in.
Take 200g of either plain yogurt or curd and mix it well.
Cook the mixture for 2 minutes until oil floats on top.
Add 1 tablespoon of Keora Water.
Carefully add hard-boiled eggs one at a time.
After adding the eggs, we cook them on low flame for two minutes, then add fried potatoes and cook for three more minutes.
The result is a delicious gravy with perfectly cooked potatoes and eggs.

Layering Egg and Aloo Biryani

To create the first layer of Kolkata-style Egg Biryani with Aloo, we remove the eggs from the vessel one by one, while keeping the potatoes and gravy at the bottom. Layering is essential for this dish.
For the second layer of Biryani, use one-third of the cooked rice.
Place eggs on top of the rice to create the third layer.
Evenly pour one-third of the flavored milk over the eggs.
Use one-third of the cooked rice to make the fourth layer.
If Biryani Itr or Biryani Essence is not available, skip it.
Sprinkle half a teaspoon of Biryani Masala over the rice. Find the recipe for Biryani Masala in the description box.
Pour one-third of the flavored milk over the rice.
Add the remaining rice for the fifth layer.
Place the remaining fried onions on top of the rice.
Pour the remaining flavored milk and oil used for frying onions over the rice.
Add one tablespoon of ghee.
Seal the top of the vessel with a piece of aluminum foil.
After finishing, cover the container with its lid to create a proper seal.
By doing so, the steam will remain trapped as we prepare the Biryani for Dum.
If you want to know more about how to seal the container, take a look at my mutton biryani recipe.

Dum to make the Biryani- Final step

After sealing the vessel, place it on a low-flame tawa or flat pan.
Cook it on dum for 15 minutes with a low flame.
Then turn off the flame and let the Biryani container rest for 10 minutes before opening it.

Serving Egg Biryani

Combine all the layers of the egg biryani using a small plate or flat ladle.
Finally, serve the Kolkata-style Egg Biryani with hot Aloo.

Video

Notes

Egg Biryani Recipe Tips

I made Egg Biryani for a group of four people, where each serving includes two eggs and two portions of potatoes. Feel free to customize the amount of eggs and potatoes to suit your preferences.
If using small potatoes, you don't need to cut those.
If you're interested, you can find my recipe for homemade Biryani Masala on my youtube channel and this blog as well, Debjanir Rannaghar. Alternatively, you can use a store-bought Biryani Masala of your preference.
Sugar is optional but I prefer to add it. Sugar balances the spices.
When making biryani with meat, we usually get a lot of Tehr (Rogan) from cooking the meat. It forms the base for the biryani. However, when using only eggs, this is not possible. Therefore, we make a gravy with oil and ghee to mimic the feel of Tehr or Rogan.

Nutrition