Egg Biryani in telugu కోడి గ్రుడ్డు బిర్యానీ by latha channel
1,376Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.[1] Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg.
Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India, it is also mentioned in ancient Indian texts such as Yagnavalkya Smriti.[8][9] Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.[10]
According to the British-era author Abdul Halim Sharar, the biryani has a stronger taste of curried rice due to a higher amount of spices.[10][11] Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered.[4] According to Holly Shaffer, based on her observations in Lucknow, in pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.[10][12]
Historically, the most common varieties of rice used for preparation of biryani were long-grain brown rice (in North India) and Zeera Samba rice (in South India). Today, basmati rice is the most commonly used variety. In Bangladesh, puffed rice is also used.[13]
The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace,[14] pepper, cloves,[14] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.[14] For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat, chicken and mutton are the most commonly used meat for cooking a biryani, special versions may include pork, beef, fish, or prawn. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.