Ingredients:
For the Rice:
- 2 cups Basmati rice
- Water, as needed for cooking
For the Eggs:
- 6 eggs
- A little oil for frying
For the Curry:
- 3 tablespoons oil
- 1/2 cup finely chopped onions
- 1/2 cup water
- 3 tablespoons tomato paste (blended tomatoes)
- 3-4 whole green chilies
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons onion paste
- 2 bay leaves (broken into pieces)
- 2 cinnamon sticks
- 3-4 cardamom pods
- 1 teaspoon biryani spice mix
- 1 teaspoon coriander powder
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons ghee
Method:
Cook the Rice:
- Rinse the rice and cook it with enough water until it’s nearly cooked but still slightly firm. Drain the water and set the rice aside.
Prepare the Eggs:
- Boil the eggs until hard. Peel them and lightly fry them in a little oil until they turn a light brown. Set aside.
Make the Curry:
- Heat 3 tablespoons of oil in a pan.
- Add the chopped onions and sauté until they become lightly golden.
- Add 1/2 cup water and then stir in the tomato paste.
- Add the whole green chilies, ginger paste, garlic paste, onion paste, bay leaves, cinnamon sticks, and cardamom pods.
- Stir in the biryani spice mix, coriander powder, roasted cumin powder, red chili powder, and salt. Cook the spices for a few minutes until fragrant.
- Add the fried eggs to the curry and cover the pan. Cook for 5-6 minutes.
Assemble the Biryani:
- Remove the eggs from the curry and set aside.
- In the same pan, layer half of the cooked rice over the curry.
- Place the eggs on top of the rice.
- Spread the remaining rice evenly over the eggs.
- Drizzle 2 tablespoons of ghee over the top.
- Press down gently with a spoon and cover the pan. Cook on low heat for 10 minutes.
Finish and Serve:
- After 10 minutes, remove the lid and gently mix the rice with the spices using a spoon.
- Cover again and let it sit for another 10 minutes on low heat.
Your Egg Biryani is ready to serve! Enjoy it with raita or a side salad.
