Name: Egg Biryani (Indian - Appetizer )
Cuisine: Indian
Ingredients: Basmati rice - 1 cup (1 cup); Eggs - 3 (3); Onion, thinly sliced - 1 (1); Garlic cloves, minced - 3 (3); Ginger, grated - 1 inch (1 inch); Cinnamon stick - 1 (1); Cardamom pods, crushed - 3 (3); Bay leaves - 2 (2); Cloves - 3 (3); Turmeric powder - 1 tsp (1 tsp); Cumin powder - 1 tsp (1 tsp); Coriander powder - 1 tsp (1 tsp); Red chili powder - 1 tsp (1 tsp); Salt - to taste (to taste); Ghee or clarified butter - 2 tbsp (2 tbsp); Fresh coriander leaves - for garnish (for garnish)

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Egg Biryani (Indian - Appetizer) Recipe

Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.

Ingredients:

Basmati rice - 7 oz (1 cup)
Eggs - 3
Onion, thinly sliced - 1
Garlic cloves, minced - 3
Ginger, grated - 1 inch
Cinnamon stick - 1
Cardamom pods, crushed - 3
Bay leaves - 2
Cloves - 3
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Salt - to taste
Ghee or clarified butter - 2 tbsp
Fresh coriander leaves - for garnish

Instructions

Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
Turn off the heat and let the biryani rest for 5-10 minutes. Top with fresh coriander leaves and serve hot.
In a large pot, boil the eggs until fully cooked. Peel and cut into halves.
In a deep pan, add ghee or clarified butter over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Fry for 1min
Add the sliced onions and sauté for 3-4 minutes until they turn translucent. Add garlic and ginger and cook for 1-2 minutes.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well.
Add the soaked rice and stir for about 2 minutes until the rice is coated with spices.
Pour 2 cups of water and stir well. Increase the heat and bring it to a boil.
Reduce the heat to a minimum, cover with a lid and allow the rice to steam for 12-15 minutes.
Arrange the boiled egg halves on top of the rice. Cover and cook for another 5 minutes.

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