Egg 65 Biryani

Name: Egg 65 Biryani
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1.25 cup basmati rice (soaked for 20 minutes and drained); 6 pcs egg (hard-boiled and peeled); 0.5 cup yogurt (plain, whisked); 0.5 cup all-purpose flour (for coating the eggs); 2 tbsp corn flour (for coating the eggs); 2 tsp ginger-garlic paste; 0.5 tsp red chili powder (divided); 1 pinch turmeric powder (divided); 0.5 tsp garam masala (divided); 1 tsp coriander powder; 2 pcs green chili (slit); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 1 tbsp ghee; 2 tbsp oil; 1 pcs bay leaf; 3 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small piece); 0.5 tsp cumin seeds; 5 cup water (for boiling and cooking); 0.5 tsp salt (divided between rice, Egg 65 coating, and masala)

RATING

4.4/5(62)

TASTE SCORE

9/10

This biryani brings together spiced rice and Egg 65 style fried boiled eggs for a bold, satisfying meal. It has layers of warm biryani masala, fresh herbs, and a gently tangy finish that makes every bite lively.

PREP

25m

COOK

45m

SERVES

1 KATORI

547 cal

SERVINGS

METHOD · 11 STEPS

prep · ~20 min
Soak the rice and boil the eggs.
1.Rinse the basmati rice well and soak it in water for 20 minutes, then drain.
2.Boil the eggs until hard-cooked, about 10 minutes.
3.Cool the eggs, peel them, and make a few light slits on each one.
TIPLight slits help the Egg 65 coating cling better and let the spices season the eggs.
mix · ~5 min
Make the Egg 65 coating.
1.In a bowl, mix yogurt, all-purpose flour, corn flour, 1 tsp ginger-garlic paste, half of the red chili powder, a pinch of turmeric powder, a pinch of garam masala, and 1 pinch of salt.
2.Stir into a thick, smooth coating.
3.Add the boiled eggs and turn gently until well coated.
rest · ~10 min
Rest the coated eggs.
Let the coated eggs sit for 10 minutes so the flour and yogurt cling well before frying.
fry · ~6 min
Fry the Egg 65 eggs.
1.Heat the oil in a wide pan over medium heat.
2.Place the coated eggs in the pan and fry, turning gently, until the outside looks lightly crisp and reddish in spots.
3.Take them out and keep aside.
TIPKeep the heat at medium so the coating sets without burning before the eggs warm through.
boil · ~8 min
Parboil the rice.
1.Bring 4 cups water to a boil with bay leaf, green cardamom, cloves, cinnamon, and 1 pinch of salt.
2.Add the soaked rice and cook until it is about 70 percent done and still has a slight bite.
3.Drain the rice and keep it aside.
TIPDo not fully cook the rice here; it finishes cooking during dum and stays separate.
saute · ~12 min
Cook the biryani masala.
1.Heat ghee in a heavy pan and add cumin seeds.
2.Add the sliced onions and cook until golden, 6 to 8 minutes.
3.Add green chili and the remaining ginger-garlic paste; sauté for 1 minute.
4.Add chopped tomato and cook until soft and pulpy.
5.Add coriander powder, the remaining red chili powder, the remaining garam masala, the remaining turmeric powder, and 1 pinch of salt.
simmer · ~2 min
Finish the masala base.
Add half the mint, half the coriander leaves, and lemon juice. Cook for 2 minutes until the masala smells rich and the mixture thickens slightly.
assemble · ~3 min
Layer the biryani.
1.Spread half of the rice over the masala in the pan.
2.Place the fried Egg 65 eggs on top.
3.Cover with the remaining rice.
4.Scatter the remaining mint and coriander leaves over the top.
simmer · ~15 min
Cook on dum.
Sprinkle 1 cup water around the edges, cover tightly, and cook on very low heat for 15 minutes so the rice finishes cooking and absorbs the flavors.
TIPUse the lowest heat possible to avoid scorching the bottom layer.
rest · ~10 min
Rest the biryani.
Turn off the heat and let the biryani rest, covered, for 10 minutes before opening the pan.
serve
Fluff gently and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled eggs dry before coating so the Egg 65 batter grips instead of sliding off.
2
Make only shallow slits in the eggs; deep cuts can make them split while frying.
3
Fry the coated eggs in a wide pan with space between them so the crust sets evenly.
4
Drain the parboiled rice as soon as it reaches a firm 70% cook; carryover heat can overcook it fast.
5
Cook the onion-tomato masala until it looks thick and the ghee starts separating slightly for a fuller biryani flavor.
6
After dum, fluff from the sides with a flat spoon to keep the long basmati grains from breaking.
7
This biryani reheats best with a splash of water, covered on low heat, so the rice stays moist.