Egg Biryani Recipe

Directions

1. 1

   Prepare the rice

   Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

2. 2

   Make the spicy mix

   In a large pot, heat cooking oil or ghee over medium heat. Add cumin seeds and let them sizzle. Quickly add sliced onions and sauté until they turn golden brown.

3. 3

   Add garlic and ginger

   Once the onions are golden, stir in the garlic paste and ginger paste. Sauté for 2-3 minutes until aromatic.

4. 4

   Incorporate tomatoes and spices

   Add the chopped tomato and green chilies to the pot and cook until the tomatoes are soft. Stir in the biryani masala and salt to taste. Mix well.

5. 5

   Add water and rice

   Pour 2 cups of water into the pot and bring it to a boil. Once boiling, add the drained basmati rice, reduce the heat, and cover the pot. Cook for about 15-20 minutes or until the rice is cooked and water is absorbed.

6. 6

   Combine with boiled eggs

   Once the rice is cooked, gently fold in the boiled eggs, halved lengthwise. Sprinkle chopped coriander leaves on top.

7. 7

   Serve

   Turn off the heat and let the biryani sit for 5 minutes. Serve hot with raita or salad.