Egg Biryani

About this recipe

This Egg Biryani is a perfect blend of aromatic basmati rice and spiced boiled eggs, layered with rich masalas. A favorite in Indian cuisine, it's a delightful main course that's both satisfying and easy to prepare. Serve it with a refreshing cucumber salad or raita to balance the spices.

Ingredients

• 2 cups basmati rice
• 4 boiled eggs
• 1 large onion, thinly sliced
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon biryani masala
• 1/2 cup plain yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 4 cups water
• 4 tablespoons vegetable oil
• Salt to taste

Directions

1. 1

   Rinse and soak the basmati rice in water for 30 minutes, then drain.

2. 2

   Boil water in a pot and cook the rice until it's 70% cooked, then drain and set aside.

3. 3

   Heat oil in a large pot, add sliced onions and sauté until golden brown.

4. 4

   Stir in ginger-garlic paste and green chilies, sauté for 1 minute.

5. 5

   Add chopped tomatoes, turmeric, and chili powder. Cook until tomatoes are soft.

6. 6

   Mix in yogurt, garam masala, and biryani masala, cooking until the oil separates.

7. 7

   Slice boiled eggs slightly and add to the pot with mint and coriander leaves.

8. 8

   Layer parcooked rice over the egg mixture, cover tightly, and steam on low for 15 minutes.

9. 9

   Let it rest for 5 minutes before fluffing and serving.