Egg Biryani Recipe

Cooking Directions

• STEP 1.Boil the eggs until they are hard-boiled. Peel and set aside.
• STEP 2.Wash and soak the basmati rice for 30 minutes. Drain the water.
• STEP 3.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute for a minute.
• STEP 4.Add sliced onions and cook until they turn golden brown.
• STEP 5.Add ginger-garlic paste and saute for a minute.
• STEP 6.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 7.Add spices like cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
• STEP 8.Add the boiled eggs and gently mix them with the spices.
• STEP 9.Add the soaked and drained basmati rice to the pan. Mix gently to coat the rice with the spices.
• STEP 10.Add water and salt. Bring it to a boil, then reduce the heat and cover the pan.
• STEP 11.Cook on low heat for about 15-20 minutes or until the rice is cooked and the flavors are well blended.
• STEP 12.Garnish with chopped coriander leaves and serve hot with raita or yogurt on the side.

Cooking Tips

• Make sure to use good quality basmati rice for the best results.
• You can add vegetables like peas, carrots, and bell peppers to make it a vegetable egg biryani.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a tablespoon of ghee while cooking the rice.

Storage and Serving

• Leftover egg biryani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on the stovetop before serving.
• Serve the egg biryani hot with raita or yogurt on the side for a complete meal.