Egg Biryani
TANZEEM HUSSAIN
over 1 year ago
Egg Biryani is a flavorful and aromatic rice dish made with boiled eggs, basmati rice, and a blend of spices. It is a popular dish in Indian cuisine and is often served with raita or a side salad.
Cooking Time
40 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350 kcal
Protein
15g
Fat
12g
Sat Fat
3g
Carbs
45g
Chole
240mg
Fiber
2g
Sugar
2g
Sodium
600mg
Ingredients
- 2 cups basmati rice
- 4 boiled eggs
- 1 onion, thinly sliced
- 2 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 yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 cups water
- 4 tablespoons oil
- Salt to taste
Instructions
- Wash the basmati rice thoroughly and soak it in water for 30 minutes.
- Heat oil in a large pan or pot. Add the sliced onions and cook until golden brown.
- Add the ginger-garlic paste and green chilies. Saute for a minute.
- Add the chopped tomatoes and cook until they turn soft.
- Add the turmeric powder, red chili powder, garam masala, and biryani masala. Mix well.
- Add the yogurt and mix until well combined.
- Add the boiled eggs, mint leaves, and coriander leaves. Mix gently.
- Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the masala.
- Add water and salt. Bring it to a boil.
- Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
- Once cooked, remove from heat and let it sit for 5 minutes.
- Fluff the rice gently with a fork before serving.
- Serve hot with raita or a side salad.
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