Egg Biryani
Egg Biryani. A delicious and flavorful layered egg and rice dish from the Indian Subcontinent and beyond. Egg Biryani is a delicious alternative for those who do not eat meat.
Ingredients
- 8 Boiled Eggs
- 2 cups Basmati Rice
- ½ tsp Saffron
- 2 tbsp Warm Milk
- ¾ cup Thick/ Greek Yogurt
- 2 tbsp Tandoori Masala Powder
- 4 tbsp Oil
- 2 Bay Leaves
- 4 Cloves
- 4 Green Cardamoms
- 2 Large Onions (Finely Sliced)
- ⅓ cup Coriander Stalks (roughly chopped)
- 2 Green Chillies
- 1 tbsp Ginger (finely chopped)
- 1 tbsp Garlic (finely chopped)
- 3 tbsp Tomato Paste
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Garam Masala Powder
- ½ cup Fresh Mint Leaves
- ½ cup Fried Onions
- Salt (to taste)
Instructions
- Boil 8 eggs. Peel and Keep aside
- Wash and soak 2 cup basmati rice for 30 minutes prior to boiling.
- Soak 1/2 tsp saffron strands in 2 tbsp warm milk and keep aside.
- In a pan, heat 1 tsp oil and toss around the whole eggs with a pinch of salt, turmeric and 1/4 tsp chili powder till they get a light sear. Keep aside.
- Whisk 3/4 cup thick room temperature yogurt with a pinch of salt and 2 tbsp tandoori masala powder, or simply a mix of 2 tsp Kashmiri chilli, 2 tbsp coriander powder, 1 tsp cumin powder, 1/2 chaat masala and 1/4 tsp garam masala.
- In a pan, heat 2-3 tbsp oil. Add a bay leaf, 2 cloves, 2 green cardamoms and 2 large finely sliced red onions. Sauté them on low flame till they turn light golden. Add 1 tbsp each finely chopped ginger and garlic, 1-2 green chillies and 1/3 C roughly chopped coriander stems.
- Sauté this mixture for another 2-3 minutes. Now add 2-3 tbsp tomato paste and cook for another 2-3 minutes.
- Next, lower the flame and add the yogurt and keep stirring continuously for about 10 minutes so that it cooks very well. At this stage feel free to add a teaspoon of red chili powder if you want a spicier version and some more salt to taste. Mix well and add the egg halves.
- Give them a gentle mix so they don’t break and a pinch of garam masala while mixing. If the masala is dry, add a few drops of water. Cover and let it cook on low flame for 2 minutes.
- Separately, boil water in a pan along with a bay leaf, 2 cloves, 2 cardamoms and 1 tsp salt. Transfer the drained rice into the boiling water and let it simmer for about 6-7 minutes until it is 80% done. Strain and keep aside.
- Now start layering in the same deep bottomed pan preferably in which you prepared the masala. Remove half the egg masala and keep aside.
- Spread the first half of the egg masala at the bottom of the pan, layer half the rice on top and spread well. Top with some fried onions, roughly chopped mint leaves, a pinch of garam masala and half the saffron milk.
- Repeat with the egg masala and rice layering, and top again with mint leaves, garam masala, fried onions, saffron milk and 1 tbsp ghee as well. I usually cover the pan with foil, a heavy lid and place the pan on a hot iron tawa/ skillet and let it cook on dum on low flame for about 45 minutes.
- Switch off the flame after 45 minutes and preferably let it sit covered for another minimum 30 minutes.
- Serve hot immediately with chutney and raita of your choice.