Egg Biryani

INGREDIENTS

• 5 boiled eggs
• 2 cups basmati rice (soaked for 30 minutes)
• 2 large onions (thinly sliced)
• 2 tomatoes (chopped)
• 1/2 cup thick curd (yogurt)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (slit)
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Whole spices (4 cloves, 2 cardamoms, 1 bay leaf, 1-inch cinnamon)
• 2 tbsp oil + 1 tbsp ghee
• Salt to taste
• 4 cups water (for cooking rice)

Recipe

Step 1: Prepare the Rice

- Boil 4 cups of water with salt and a few drops of oil. Add soaked basmati rice and cook until it's 80% done. Drain and set aside.

Step 2: Fry the Onions

- Heat oil and ghee in a deep pan. Add whole spices and let them crackle.

- Add sliced onions and fry until golden brown. Take half of them out for garnishing later.

Step 3: Make the Masala

- Add ginger-garlic paste to the onions and sauté for 2 minutes.

- Add chopped tomatoes and cook until they soften and blend in.

- Add turmeric, red chili, coriander powder, and salt. Mix well and cook until the oil separates.

- Add curd, mint, and coriander leaves. Stir and simmer for 3 minutes.

Step 4: Add the Eggs

- Make small slits on the boiled eggs and add them to the masala.

- Let them cook for 4-5 minutes, stirring occasionally so the flavors infuse into the eggs.

Step 5: Layer the Biryani

- In a heavy-bottomed vessel, layer half of the cooked rice. Spread half of the egg masala mixture on top.

- Repeat with the remaining rice and masala. Sprinkle reserved fried onions, a few mint and coriander leaves on top.

Step 6: Dum Cooking

- Cover the vessel with a tight lid. You can seal the edges with dough for authentic dum style.

- Place on low flame for 15-20 minutes or place on a tawa and cook on low flame to avoid burning the bottom.

Step 7: Serve

- Gently mix before serving. Serve hot with raita, salad, or boiled egg halves on the side.