Yes I am vegetarian and for me egg comes under the category of vegetarian food, some do call me egg-tarian too. So story about Egg Biryani again comes from the fact of making only one dish when my husband was travelling. And egg off course was an easiest choice not to mention that earlier I would have scrambled eggs and toast but then one day I tried of making Egg Biryani. So with couple of searches here and there finally I had the recipe which I thought would work well for me. So Egg Biryani can be made in an authentic and elaborate style also but here the recipe is one which would give taste as well as hassel free. However for the usual way you can precook the rice and layer it alternatively over egg gravy and give it a dum. But in this one I have cooked rice along with gravy and added eggs when rice was 90% done and gave dum right after adding eggs. This helped to retain the flavors and also eggs absorb a lot of them. Just have to be careful while adding water since we use curd in this which will have its own moisture hence water used will be 1 ½ cups as opposed to 2 cups for a cup of rice.
Try this tasty and spicy Egg Biryani with Pudina Raita and make your dinner as special as yourself.