Egg Biryani

Name: Egg Biryani
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 8 hard-boiled eggs; 2 cups basmati rice (about 400 grams); 2 tablespoons ginger-garlic paste; 2 onions, chopped; 2 tomatoes, chopped; 2-3 green chilies, chopped; Salt to taste; 1/2 teaspoon turmeric; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 2 tablespoons biryani masala; 3 tablespoons ghee; 2 tablespoons finely chopped cilantro

Reena Kumari @royal_kitchen_345

Mumbai

Biryani is a favorite in my home. You should definitely try it at least once!

Reena Kumari @royal_kitchen_345

Mumbai

Biryani is a favorite in my home. You should definitely try it at least once!

Saved

Ingredients

40 minutes

Serves 4 servings

8hard-boiled eggs
2 cupsbasmati rice (about 400 grams)
2 tablespoonsginger-garlic paste
2onions, chopped
2tomatoes, chopped
2-3green chilies, chopped
Salt to taste
1/2 teaspoonturmeric
1 teaspoonred chili powder
1 teaspooncoriander powder
2 tablespoonsbiryani masala
3 tablespoonsghee
2 tablespoonsfinely chopped cilantro

Saved

Steps

40 minutes

1

Rinse the rice and soak it for 30 minutes. Heat ghee in a large pan and fry the eggs until golden, then remove them from the pan.
2

In the remaining ghee, add green chilies, ginger-garlic paste, and onions. Sauté until the onions are lightly golden.
3

Add the chopped tomatoes and all the spices. Cook until the ghee separates from the mixture.
4

Drain the soaked rice and add it to the pan. Sauté for 3-4 minutes.
5

Add 4 cups of water (about 950 ml). Prick the fried eggs with a fork and add them to the pan. Cover and cook under pressure for 2 whistles.
6

Once the pressure cooker cools down, sprinkle the chopped cilantro on top and mix gently.
7

Serve hot with raita.