Egg Biryani

Another one pot wonder which would be lovely for Sunday Lunch or for a dinner party. I made this for Sunday lunch and served with raisin mint raita and of course pappad. Super yumm!

Recipe: adapted from Cooking and me food blog

  • 1 cup basmati rice

Grind together

  • small bunch of mint
  • small bunch of coriander leaves
  • 3 cloves of garlic
  • 2 inch ginger
  • 1/2 tsp salt
  • 1.5 cups of onions sliced long
  • 1 cinnamon about 2 inches
  •  3 cloves
  • 3 cardamom seeds
  • 1 bay leaf
  • 1/2 cup tomatoes, ripe
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp jeera or cumin
  • 1 tsp coriander powder
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 green chillies- deseeded
  • 2 cups thick coconut milk ( optional)
  • 1.5 tsp garam masala/biryani powder
  • 1 tsp ginger garlic paste
  • 4 eggs
  • 1/4 cup cashews, raisins for garnish

Wash basmati rice and soak for 1/2 hour

Get a heavy based pan and add 2 tbsp. ghee. Fry the cashews till lightly browned, drain and set aside

In the same pan, fry half the onions till browned then set aside( for garnish)

Grind mint, coriander, salt, ginger and garlic , set aside

In the same pan, add some vegetable oil and fry cinnamon, cloves, cardamom seeds and bay leaf for about 15 seconds, then add the ground mixture continue to fry for about 1 minute on medium flame. Now add soaked and drained rice. Add 1.5 cups of water and let it cook( you can transfer into a rice cooker or cook in a pressure cooker for 2 whistles). Once rice is cooked, fluff gently with a fork. Keep aside

Hard boil the eggs. Place 4 eggs into a pot and fill with tap water till submerged. Bring to a boil, then close and simmer for 15 minutes.

Get a pot, add 2 tbsp. vegetable oil and add remaining sliced onions. Fry till browned on a medium flame then add ginger garlic paste. Saute for about 30 seconds then add the fennel seeds, turmeric powder, chilli powder, coriander powder and cumin seeds.

Cook for about 30 seconds then add cubed tomatoes, more mint and coriander leaves. Continue cooking till tomatoes get mushy. Now pour in the coconut milk (dilute with 1/2 cup water ) and mix slowly till everything is incorporated into each other. Simmer for about 10 minutes .

Now add garam masala or biryani masala and check for salt. Done !

Take the masala and add to the rice in spoonfuls and slowly mix to incorporate masala into rice. I prefer to not over mix it as I prefer the marbled look.

Slice eggs in half and arrange on the rice. Pat rice on top of it so that the flavours are enhanced. Leave to rest for 30 minutes – 1 hour.

Transfer to a serving dish and garnish with fried onions, raisins, cashews and chopped coriander.


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