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A fragrant one-pot meal where fluffy basmati rice is layered with spicy, hard-boiled eggs cooked in a unique blend of Maharashtrian spices like goda masala. It's a satisfying and aromatic dish perfect for a special weekend lunch.
For 4 servings
Prepare the rice and eggs
Make the birista (fried onions)
Cook the rice
A fragrant one-pot meal where fluffy basmati rice is layered with spicy, hard-boiled eggs cooked in a unique blend of Maharashtrian spices like goda masala. It's a satisfying and aromatic dish perfect for a special weekend lunch.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 667.48 calories per serving with 22.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the egg masala
Layer and 'Dum' cook the biryani
Rest and serve
Replace the eggs with 250g of paneer cubes or 4 medium-sized boiled and cubed potatoes. Sauté them just like the eggs before adding to the masala.
Use leftover plain basmati rice and a store-bought biryani masala to speed up the process. Layer the masala with the rice and dum cook for just 10 minutes.
Add a cup of boiled chickpeas or soya chunks to the egg masala for an extra protein boost.
Increase the amount of green chilies to 4-5 and add an extra 1/2 tsp of red chili powder for a hotter biryani.

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