Egg Biriyani | Homemade Egg Biryani Recipe

Ingredients

• 1 cup Basmati Rice
• 2 Hard Boiled Eggs
• 1 Onion Finely Sliced
• 1 Small Finely Chopped
• 1 tsp Ginger Garlic Paste
• 1-2 Green Chillies (adjust per spice preference)
• 2 Cloves
• 1 Green Cardamom
• 2 ” Cinnamon Piece
• 1 Dried Bay Leaves
• 1/4 cup Coriander Leaves Finely Chopped
• 1/4 cup Mint Chopped
• 2 tbsp Thick Curd
• 1 tbsp Lemon Juice (Juice from half a Lemon)
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 1.5 tbsp Oil
• Salt as needed
• 2 cups Water

Instructions

1. 1

   Wash and soak 1 cup Basmati rice in 2 cups of water for 15-20mins.

2. 2

   In a thick bottomed/heavy pan, heat 1.5 tbsp oil. Add 1 green cardamom, 2 cloves, 2” cinnamon stick and 1 dried bay leaf.

3. 3

   When the cloves and cardamom are puffed, add 1-2 slit cut green chillies. Fry for a minute.

4. 4

   Next add 1 large onion finely chopped. Fry on medium flame until translucent and light golden brown.

5. 5

   Add 1 tsp ginger garlic paste. Fry for 2 minutes until there is no raw smell.

6. 6

   Next add 1 small tomato finely chopped. Cook until tomatoes are mushy for 2-3 mins on medium heat.

7. 7

   Add 1/4 tsp turmeric powder, 1/2 tbsp Kashmiri red chilli powder and 1/2 tsp garam masala powder and fry until raw smell is gone for 2-3 mins on low flame.

8. 8

   Now add 2 tbsp thick curd and mix well. Cook until the oil oozes out from the sides.

9. 9

   Next add 1/4 cup each of finely chopped mint and coriander leaves. Cook for a minute.

10. 10

    When the masala mixture comes together, add the 2 cups of water used to soak the rice. Add 1 tbsp lemon juice. Add salt as needed.

11. 11

    When the water comes to a boil, check for salt and spice levels. Both salt and spiciness should be little more than required for just the water, that way when rice is cooked it tastes perfect. Drop the 2 hard-boiled eggs into the water.

12. 12

    Add the soaked basmati rice to the boiling water. Stir well and cook on medium flame for 4-5 mins covered. Then reduce the flame to low and cook covered for another 9-10 mins.

13. 13

    When you open the lid, the water should be completely evaporated and the rice should look cooked. Don’t be tempted to mix/poke about the rice. Keep it closed for another 10-15mins.

14. 14

    Rice continues to cook through the residual heat and forms perfect grains instead of being all mushy. Fluff it up gently.

15. 15

    Serve hot with onion raita immediately.