Egg and Potato Biryani

Name: Egg and Potato Biryani
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 8 eggs; 2 2/3 cups rice (about 500 grams); 2 large onions, sliced lengthwise; 2 tomatoes, chopped; 1 teaspoon cumin seeds; Whole garam masala (cloves, green cardamom, black cardamom, 1 piece cinnamon); 1 whole head garlic; 1 -inch piece ginger; 2 tablespoons ghee; 4 tablespoons mustard oil; 4 boiled potatoes; Salt to taste; 1 teaspoon turmeric powder; 2 teaspoons coriander powder; 1 teaspoon red chili powder

Rakhi Gupta @rakhigupta

Egg and Potato Biryani

Rakhi Gupta @rakhigupta

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Ingredients

1 hour

Serves 4 servings

8eggs
2 2/3 cupsrice (about 500 grams)
2large onions, sliced lengthwise
2tomatoes, chopped
1 teaspooncumin seeds
Whole garam masala (cloves, green cardamom, black cardamom, 1 piece cinnamon)
1whole head garlic
1-inch piece ginger
2 tablespoonsghee
4 tablespoonsmustard oil
4boiled potatoes
Salt to taste
1 teaspoonturmeric powder
2 teaspoonscoriander powder
1 teaspoonred chili powder

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Steps

1 hour

1

First, add water to a pot with salt and whole garam masala. Bring to a boil, then add the rice and cook until about 80% done. Drain the water and set the rice aside.
2

In another pot, add water and eggs. Boil for 15 minutes, then cool the eggs in cold water, peel them, and set aside. In the same pan, heat the oil, add 1/4 teaspoon turmeric powder, and fry the eggs until golden.
3

In the remaining oil, add the onions and sauté until slightly golden. Add all the whole garam masala, garlic, and ginger, and grind them into a fine paste. Once the onions are browned, add the tomatoes and cook until soft. Then add the ground masala and mix well. Add the chopped boiled potatoes and cook until the oil separates.
4

Once the masala is well cooked, add the fried eggs, cover, and cook on low heat. Spread the cooked rice evenly over the top. Sprinkle with garam masala, dried fenugreek leaves (kasuri methi), and ghee. Add 1 small bowl of water, cover, and cook on low heat for 10 minutes. Turn off the heat and serve hot.
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