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Egg Biryani Recipe Indian

Egg Biryani Recipe

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups basmati rice, soaked 30 minutes and drained
  • 6 large eggs, hard-boiled and peeled
  • 3 medium onions, thinly sliced
  • ½ cup plain full-fat yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons ghee or neutral oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ to 1 teaspoon red chili powder
  • 1¼ teaspoons salt, divided
  • ¼ cup warm milk with a generous pinch saffron
  • 2 tablespoons chopped cilantro, plus extra
  • 2 tablespoons chopped mint
  • 1 teaspoon lemon juice

Method
 

  1. Boil rice in salted water for 8 minutes until 80% done, then drain and spread to cool.
  2. Fry sliced onions in ghee over medium heat for 12 to 15 minutes until deep golden; remove half for garnish.
  3. Lower heat, add ginger-garlic paste for 1 minute, stir in spices, then add yogurt and ¼ cup water. Simmer eggs in the sauce for 5 minutes, turning once.
  4. Remove eggs and sauce; layer half the rice, egg masala, reserved onions, herbs, and remaining rice. Drizzle saffron milk and lemon juice, seal tight, and cook on lowest heat for 20 minutes.
  5. Rest covered 5 minutes, fluff with a fork, and serve topped with extra fried onions and fresh herbs.

Notes

Let the biryani rest for those 5 minutes; it makes the difference between sticky and fluffy grains. If you sealed with foil, prick a few small holes in the top layer before covering to let a little steam escape and keep the rice from becoming wet.