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Tandoori Egg Biryani

By Executive Sous Chef Atul Upadhyay

  • Soak the rice for 15 minutes.  
  • Boil eggs, peel and prick them with fork. Marinate the eggs in the tandoori masala. Skewer and roast in tandoor.
  • Heat ghee in a pot and crackle half of the whole spices followed by onions. Once onions turn brown add ginger garlic paste and powdered spices. Sauté well and add yogurt.
  • In another pot add water and add rest of the whole spices. Allow the water to boil and add the soaked rice. 
  • Cook rice until about 80 percent done and strain. 
  • In an earthenware pot, layer the rice with yogurt masala and tandoori eggs, saffron strings, some brown onions, coriander and mint leaves. Seal the pot and place in preheated tandoor for 15 minutes.
  • Serve hot with raita and onion salad.

Ingredients:

  • Basmati rice - 1 cup
  • Sliced onion - 1 no.
  • Ginger garlic paste - 2 tbsp
  • Hung curd - ½ cup 
  • Fresh coriander leaves - a handful 
  • Mint leaves
  • Eggs - 4 no.s
  • Desi Ghee - 50 gm
  • Saffron - Few strands

      Whole Spices:

  • Cardamom pods - 4 no.s
  • Whole cloves - 5 no.s
  • Bay leaf - 1 no.
  • Cinnamon stick - 1½ inch
  • Cumin seeds - 5 gm
  • Black pepper - few seeds
  • Black cardamom - 2 no.s

      Ground spices for tandoori masala: 

  • Coriander powder - 1 tbsp
  • Red chilli powder - ½ tbsp
  • Degi chili powder - ½ tbsp
  • Turmeric - 1 tsp
  • Garam masala - A pinch