Egg Biryani Recipe
Egg Biryani is a flavorful Indian dish made with boiled eggs, basmati rice, and aromatic spices. Ready in just 30 minutes, it’s perfect for a quick, hearty meal.
Equipment
- Pressure cooker or large skillet
- Spatula
- Mixing bowl
Ingredients
- 4 boiled eggs
- 1 1/2 cups basmati rice
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 onions (thinly sliced)
- 1 tablespoon ginger-garlic paste
- 2 tomatoes (chopped)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup plain yogurt
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons fresh mint (chopped)
- 3 cups water
Instructions
Prepare the Eggs:
- Make small slits on the boiled eggs.
- Heat 1 tablespoon oil in a skillet, add a pinch of turmeric and salt, and fry the eggs until golden. Set aside.
Cook the Rice:
- Rinse the basmati rice and soak it for 20 minutes. Drain and set aside.
- In a pressure cooker or large skillet, heat 1 tablespoon oil or ghee over medium heat.
- Add cumin seeds and bay leaf, and let them splutter.
Prepare the Masala:
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft.
- Add yogurt and mix well to form a smooth masala.
Cook the Biryani:
- Add the soaked rice to the masala and mix gently.
- Add 3 cups of water, cover, and cook until the rice is done and the water is absorbed.
- Gently fold in the fried eggs.
- Garnish with chopped cilantro and mint leaves.
Serve:
- Serve hot with raita or a side salad.
Notes
- Variation: You can add vegetables like green peas or carrots to make the dish more nutritious.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Egg Biryani with a lemon wedge for an extra tangy kick.
