A fragrant and mildly spiced biryani from the valleys of Kashmir. This dish features perfectly hard-boiled eggs, fried until golden, layered with aromatic basmati rice and infused with signature Kashmiri spices like fennel and dry ginger powder.
Prep25 min
Cook50 min
Soak30 min
Servings4
Serving size: 1.5 cups
670cal
23gprotein
76gcarbs
Ingredients
1.5 cup Basmati Rice (long grain)
8 pcs Eggs
2 large Onion (thinly sliced)
2 medium Tomato (finely chopped)
1 cup Curd (whisked until smooth)
1.5 tbsp Ginger Garlic Paste
0.5 cup Oil (for frying)
2 tbsp Ghee
1.5 tsp Kashmiri Red Chili Powder (adjust to taste)
A creamy, refreshing yogurt dip from the heart of Kashmir. Packed with crunchy walnuts, fresh mint, and a hint of spice, this raita is a delightful contrast to rich curries and pulaos.
Aromatic Kashmiri Egg Biryani with cool Raita – a perfectly spiced, protein-packed comfort meal you'll adore!
This kashmiri dish is perfect for dinner. With 851.11 calories and 32.1g of protein per serving, it's a muscle-gain option for your meal plan.
30gfat
1 tsp
Fennel Powder
(Saunf powder)
1 tsp Dry Ginger Powder (Sonth)
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (divided)
4 pcs Cloves (divided)
1 pinch Saffron
3 tbsp Warm Milk (for soaking saffron)
0.25 cup Mint Leaves (chopped)
0.25 cup Coriander Leaves (chopped)
1.5 tsp Salt (for rice water)
6 cup Water (for boiling rice)
Instructions
1
Preparation (Approx. 30 mins)
Gently wash the basmati rice in a few changes of water until the water runs clear. Soak it in fresh water for 30 minutes.
While the rice soaks, place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Transfer to an ice bath, then peel and gently prick each egg a few times with a fork.
In a small bowl, add the saffron strands to the warm milk and set aside to infuse.
2
Par-boil the Rice (Approx. 10 mins)
In a large pot, bring 6 cups of water to a rolling boil. Add 1.5 tsp salt, the bay leaf, cinnamon stick, 2 green cardamoms, and 2 cloves.
Drain the soaked rice completely and add it to the boiling water.
Cook for 6-7 minutes, or until the rice is 70% cooked. The grains should have a slight bite and break when pressed.
Immediately drain the rice in a colander and spread it on a large plate to cool slightly, which stops the cooking process.
3
Prepare Birista and Fry Eggs (Approx. 15 mins)
Heat the oil in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions.
Fry, stirring frequently, for 12-15 minutes until they turn uniformly golden brown and crisp. This is your 'birista'.
Remove the birista with a slotted spoon and drain on a paper towel. Set aside half for garnishing later.
In the same oil, carefully add the pricked, boiled eggs. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove and set aside.
4
Make the Egg Masala (Approx. 10 mins)
In the same pan with the remaining oil (about 3-4 tbsp), add the remaining 2 green cardamoms and 2 cloves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until fragrant.
Stir in the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy.
Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling.
Add the Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, garam masala, and 1 tsp salt. Mix well and cook for 3-4 minutes until oil begins to separate from the masala.
Gently add the fried eggs and half of the birista to the gravy. Mix to coat the eggs well. Turn off the heat.
5
Layer and 'Dum' Cook (Approx. 20 mins)
Select a heavy-bottomed pot with a tight-fitting lid. Spread half of the par-cooked rice evenly at the bottom.
Arrange the egg masala mixture over this layer of rice.
Top with the remaining rice, spreading it evenly.
Sprinkle the chopped mint leaves, coriander leaves, and the reserved birista over the rice.
Drizzle the saffron-infused milk and the ghee all over the top.
Cover the pot with the lid. To create a good seal, you can place a heavy object on top. Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process is called 'dum'.
6
Rest and Serve (Approx. 10 mins)
Turn off the heat and let the biryani rest, unopened, for at least 10 minutes. This allows the flavors to meld.
Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers slightly without breaking the rice grains.
Serve hot with a side of cooling raita or a simple kachumber salad.
181cal
10gprotein
15gcarbs
10gfat
Ingredients
2 cup curd (thick, full-fat)
0.5 cup walnuts (coarsely chopped)
2 tbsp mint leaves (finely chopped)
1 tbsp raisins (optional)
0.5 tsp cumin powder
0.25 tsp kashmiri red chili powder (for color and mild heat)
0.5 tsp salt
0.5 tsp sugar (adjust to taste)
Instructions
1
Prepare the Yogurt Base
In a medium bowl, whisk the yogurt until it is completely smooth and creamy.
If the yogurt is too thick, add a tablespoon of milk to reach a desired consistency.
2
Add Flavor and Texture
To the whisked yogurt, add the coarsely chopped walnuts, finely chopped mint leaves, raisins (if using), cumin powder, Kashmiri red chili powder, salt, and sugar.
3
Mix and Chill
Gently fold all the ingredients together until well combined.
Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully.
4
Garnish and Serve
Before serving, give it a quick stir. Garnish with an extra sprinkle of cumin powder or a few fresh mint leaves.
Serve the Kashmiri raita chilled with your favorite pulao, biryani, or kebabs.