Egg Biryani is a popular Indian dish made with seasoned basmati rice and hard-boiled eggs, flavored with spices and herbs. It is a delicious one-pot meal that is typically served as a main course. The dish is widely enjoyed in India, as well as in other parts of the world with a significant Indian population. Egg Biryani is known for its rich and aromatic flavor and is often made for special occasions and family gatherings.Thank you for reading this post, don't forget to subscribe!
Basmati Rice – 2 cups
Eggs – 4-6
Onion – 1 large, sliced
Tomato – 1 large, chopped
Ginger Garlic paste – 1 tablespoon
Green chilli – 2-3, sliced
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
Garam Masala – 1 teaspoon
Yogurt – 1/2 cup
Fresh Coriander – for garnishing
Saffron strands – a pinch
Milk – 2 tablespoons
Oil/Ghee – 2 tablespoons
Salt – to taste
Soak the saffron strands in 2 tablespoons of warm milk for 10 minutes.
Boil 4-6 eggs in a saucepan until they are hard-boiled, then peel and set aside.
Wash and soak 2 cups of basmati rice in water for 20 minutes.
Heat 2 tablespoons of oil/ghee in a large saucepan and add sliced onions. Fry until they are golden brown.
Add ginger-garlic paste, green chillies, chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala. Cook until the oil separates.
Add the yogurt and cook until it thickens.
Add the boiled eggs and cook for 2-3 minutes.
Drain the soaked rice and add it to the saucepan. Stir to combine with the egg mixture.
Add 4 cups of water and salt to taste. Bring to a boil.
Reduce heat to low, cover the saucepan with a lid, and cook for 18-20 minutes or until the rice is fully cooked.
Fluff the rice with a fork and sprinkle the saffron milk on top.
Garnish with fresh coriander leaves and serve hot.
Enjoy your egg biryani!