Egg Biryani

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Egg Biryani 8
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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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