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Egg Biryani

Name: Egg Biryani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes and drained); 6 pcs egg (hard boiled and peeled); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 2 tbsp ghee; 1 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom; 4 pcs cloves; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.25 tsp salt (for parboiling rice); 1 tbsp lemon juice; 5 cup water (for parboiling rice)

RATING

4.6/5(147)

TASTE SCORE

9/10

Fragrant basmati rice layered with spiced masala and boiled eggs makes this biryani comforting and special without being too heavy. It has warm whole spices, herbs, and just enough richness for a satisfying Indian meal.

PREP

20m

COOK

35m

SERVES

1 KATORI

486 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak the rice and prepare the eggs.
1.Rinse the basmati rice well, soak it in water for 30 minutes, then drain.
2.Boil the eggs until hard boiled, peel them, and make 2-3 light slits on each egg.
3.Slice the onion, chop the tomato, and keep the herbs, yogurt, and spices ready.
TIPLight slits help the eggs absorb the masala without breaking apart.
boil · ~8 min
Parboil the rice.
1.Bring 5 cups water to a boil in a large pot.
2.Add 0.25 tsp salt, then add the drained rice.
3.Cook until the rice is about 70 percent done and still has a firm center, about 5-6 minutes.
4.Drain the rice and set it aside.
TIPDo not fully cook the rice here, or the biryani will turn soft after dum cooking.
saute · ~7 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.
2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
3.When fragrant, add the sliced onion and cook until light golden.
4.Add the slit green chili and mix for 30 seconds.
saute · ~8 min
Make the biryani masala.
1.Add ginger-garlic paste and sauté until the raw smell fades, about 1 minute.
2.Add chopped tomato and cook until soft and pulpy.
3.Add turmeric powder, red chili powder, coriander powder, garam masala, and 1 pinch salt.
4.Mix in the yogurt and cook on low heat until the masala thickens.
TIPKeep the heat low after adding yogurt so it blends smoothly into the masala.
simmer · ~4 min
Coat the eggs in the masala.
Add the boiled eggs, mint, coriander leaves, lemon juice, and 0.5 cup water. Gently coat the eggs in the masala and simmer for 3-4 minutes until the mixture looks thick and aromatic.
assemble · ~3 min
Layer the rice and masala.
1.Spread half of the egg masala evenly in the pan.
2.Top with half of the parboiled rice.
3.Add the remaining egg masala and finish with the rest of the rice.
4.Scatter a little extra mint and coriander from the measured herbs over the top if desired.
rest · ~15 min
Cover and cook on dum.
Cover the pan tightly and cook on very low heat for 12-15 minutes so the rice finishes cooking and absorbs the flavors.
TIPUse the lowest heat possible to prevent the bottom layer from catching.
serve · ~5 min
Rest briefly and serve the biryani.
Turn off the heat and let the biryani rest, covered, for 5 minutes. Fluff gently from the side and serve hot without breaking the eggs.

PRO TIPS

What to keep in mind.

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

1
Stop parboiling when each rice grain still has a firm white core; it will finish on dum without turning mushy.
2
Lightly slit the boiled eggs before simmering so the masala clings better and seasons them more deeply.
3
Cook the onions only to light golden, not dark brown, or the masala can taste bitter and heavy.
4
Whisk the yogurt well and add it on low heat to prevent splitting in the tomato-onion masala.
5
Use a heavy-bottomed pan or place a tawa under the pot during dum to protect the bottom layer from scorching.
6
Let the biryani rest covered for 5 minutes before fluffing so the rice firms up and the layers stay distinct.
7
Store leftovers chilled within 2 hours and reheat covered with a spoonful of water to revive the rice.