Yummy Traditional : Biryani and Pulao
Showing posts with label Biryani and Pulao. Show all posts
Showing posts with label Biryani and Pulao. Show all posts

Egg Biryani Recipe


Egg Biryani | Anda Biryani || How to make egg biryani recipe with step-by-step photos...

Anda Biryani is aromatic, flavorful rice cooked in aromatic biryani spices and boiled eggs to yield a delicious egg biryani, this is one of the easiest, most tasty biryani you can make at home with very few ingredients, Best to prepare when running a lack of time and desiring to have a special meal, this biryani can be served with green raita

To make the best egg biryani the use of the best quality fresh spices, basmati rice, and masala powder is very important I have used 1 tbsp homemade biryani masalaIf using store-bought, do choose a good flavor, I have made this biryani with basmati rice but you can use sella basmati rice or any none the sticky verity of rice, You can also check out Dum BiryaniSindhi BiryaniMumbai Chicken biryani and Chicken biryani on my blog, 

If you are vegetarian you can even make chana biryani or aloo biryani from the same spices or manner instead of eggs

If you have tried this Egg Biryani recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







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To make this recipe firstly soak the rice for 30 minutes


Boil the eggs and pierce the eggs with a fork


Take all ingredients and prepare all veggies


Dissolve food color with little milk


Take a small-sized mixing bowl and prepare spiced yogurt, To this combines all biryani spices                    


Stir to mix them together until everything is incorporated set aside


Spiced yogurt is ready for use in biryani

Heat the little oil in the pot and put all eggs along with yellow food color, Fry them on a medium flame for around 5 minutes set aside

Boil the water with whole spices then add soaked rice to the boiled water and cook till 90%


Take the same pot in which we have fried eggs, add ghee, and heat it well then add onion slices, Sauté them until translucent then add chopped tomatoes

Stir for 2-3 minutes on medium flame then add ginger garlic paste, Further, cook them together on a medium flame for 5 minutes


Now add spiced yogurt and green chilies, Let the masala cook until oil is separated

Now put all fried eggs along with freshly squeezed lemon juice to the cooked masala, and then keep frying eggs with masala for 5 minutes on medium-low flame

Take all fried eggs out of the masala and set them aside 


Take another large-sized pot and spread cooked masala on the bottom surface of the pot. Then layer the rice on top and sprinkle some coriander and mint leaves, Again put cooked masala and repeat the same process as before


Towards the end final layer of rice add some fried brown onion then sprinkle food color and biryani essence, place all eggs on top of the rice, close the lid
And allow simmering for around 10-15 minutes. first 5 minutes on high heat then reduce the heat to low

Egg biryani is done, Let it a bit cool down

Fluff  up the egg biryani and transfer it to the serving dish

transfer to the serving dish

Serve with raita and salad 


Keema Masoor Biryani Recipe


Keema Masoor Biryani | Masoor Keema Pulao || How to make keema masoor biryani with step-by-step photos

Keema Masoor Biryani is a delicious and flavored rice dish with a great combination of mincemeat and lentil, originating from memon khatyawari cuisine.it is made up of fried whole masoor and spiced ground meat, long grain basmati rice, and a few aromatic basic spices

Actually, I took the recipe from the Acquaintance Memon family, where once I was invited to lunch. For a very traditional Memoni Masoor Pulao. It’s a bit of a misnomer because although it is called a pulao, it’s actually cooked in layers like biryani. but here I cooked masoor keema pulao using a typically pulao method because I wanted to cook pulao in my style.

I called this dish keema pulao. The word keema means ground meat and pulao is just rice cooked with spices. I decided to change the name of this dish to masoor keema biryani here on the blog (because apparently there are more people who search for “keema masoor biryani” than “keema masoor pulao



Biryani is basically just a spiced rice dish (oftentimes paired with meat). In the South Asian culinary scene, the difference between Biryani and Pulao is that biryani is cooked in layers (the rice is par-boiled and then layered with the meat/masala), whereas in pulao the rice is cooked with the spices in a broth.

This masoor keema pulao is literally a wholesome and aromatic meal that gives you energy along with taste. I used beef mincemeat and whole masoor dal whereas can be used chicken, mutton or lamb mincemeat as well even fish mince and red lentil as well, Trust me this rice dish is going to be your new favorite one-pot meal

For the best result follow my detailed step-by-step photo instructions and tips above the recipe card


Recipe notes:

  1. To make a good biryani, always use the best quality ingredients, the choice of good quality basmati rice, whole spices, spice powder, meat, and ghee or oil, all contribute to the flavor of biryani
  2. Rice: The most important tip to make delicious biryani is to use long grain basmati rice as biryani taste depends on rice first and then korma, if your korma cooked very tasty but rice isn’t enough of good quality you can’t get a taste of biryani so choose always premium quality basmati rice, this kind of rice is more firm and fluff up well in beef biryani without turning mushy, aged rice is also more fragrant, I cooked basmati rice in spices just like pulao but you can use the layering method  
  3. Mincemeat: firstly I marinated the mince with spices for 30 minutes. if you have more time and or are not in rush then must marinate the mince for 1-2 hours at least. this marinated keema can be used in with a sandwich, pasta, noodles stuffing paratha/naan, and lasagna 
  4. Whole masoor:: traditionally the whole masoor is used in keema masoor pulao/biryani but most people don’t like however can be used red lentil in place of sabut masoor
  5. Fried brown onion: crispy fried onion is the key to making the delicious taste of this pulao/biryani, I will recommend using fried onion to bring an aromatic and flavored taste to the rice
  6. Mint: at the time of simmering rice, I sprinkled some fresh mint leaves and fried onion over the rice which made the rice aromatic. you can add some fresh coriander leaves also with mint
  7. Yogurt: using yogurt makes the rice juicy and tasty. I used some tbsp of homemade yogurt you can use store-bought yogurt as well
  8. Green chilies: I used some small sizes of green chilies to bring spiciness, taste, and flavor to the rice. though sometimes small chilies become unbearable even then I never compromise with the taste and quality since I believe in quality, not quantity 😊 
  9. Ghee: this dish is made with ghee I also used ghee as I have been coming to say all traditional dishes are cooked in ghee to maintain its original taste if you have a health issue you can use olive oil instead of ghee

For more Rice Recipes:

Chicken mandi rice

Fish biryani

Chicken biryani

Zafrani mutton biryani

Kabuli pulao

Mughlai Mutton pulao

Beef biryani


If you have tried this Keema Masoor Biryani Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 







Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Keema Masoor Biryni

To begin this recipe firstly wash lentils very well until remove the cloudy water then soak them for half an hour



Blend the tomatoes with green chili to a smooth paste



Fry the crispy onion or can be bought from the store



Boil the masoor lentil in the same water in which was soaked dal and then drain it out from the water set aside



Wash the mincemeat in the colander and strain out all water from the mince



Transfer the rinsed mince into the mixing bowl



Next, begin to add spices like ginger garlic paste, red chili powder, salt, turmeric powder, crushed coriander powder, red chili flakes, and garam masala



Stir to combine very well. Then add tomato paste and brown onion to the mince



Give them a good stir and leave them aside for 30 minutes



Meanwhile, wash the rice very well until starched removed and soak it for 45 minutes   



Heat the oil and add marinated mincemeat to the oil, fry it for a while on medium flame



And pour 1 cup of water, Once it comes to the boiling point. Put the lid on and cook until water dries out



Keema is ready. turn off the flame 


Allow the ghee a minute to heat up. Next, add the whole spices black peppercorn, green cardamoms, caraway seeds, bay leaves, star anise, cinnamon sticks, cloves, and fried brown onion to the pot



Fry them together for a minute on medium-low flame 



Then add yogurt



Add dry plums and green chilies



Constantly stirring on the medium flame by adding boiled lentil



Fry lentils with onion masala for 5 minutes



Add salt to taste, mix up well



Then pour the water into the pot



Once it started boiling add rice



Stir to mix up well



And let it boil on the high flame



Put the lid on and cook for around 2-3 minutes on the high flame



Reduce the heat to low and remove the lid, Put cooked keema over the rice 



And gently mix up thoroughly the rice otherwise, the rice may be broken, at this stage, you can adjust the salt if needed  



Towards the end sprinkle some mint leaves and brown onion



Allow simmering of the rice on a very low flame for 10 minutes



Keema masoor dal is done, fluff up the rice 



Transfer the keema masoor biryani to the serving tray/plate



Serve hot with cumin raita and salad