Nawabi Egg Biryani

Name: Nawabi Egg Biryani
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups rice; 6 boiled eggs; 2 onions sliced; 3 tomatoes roughly chopped; 1 tsp cumin seeds; 5-6 black peppercorns; 2 bay leaves; 2 tsp red chilli powder; 1 tsp garam masala; 1/4 tsp turmeric powder; 1/2 tsp crushed ginger; 5-6 crushed garlic cloves; 1 bowl yoghurt; leaves Handfull mint; As needed Handfull of cilantro; as per taste Salt

Nikita Choithani @Chef24

Egg Biryani is a wholesome one pot meal that will satisfy both your hunger and your taste buds. This dish is made by cooking together fragrant long grain basmati rice, spiced hard boiled eggs, perfectly caramelized onions and Indian aromatic spices, delighting your senses in every bite.

#worldeggchallenge

Nikita Choithani @Chef24

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Ingredients

45 minutes

4 servings

2 cupsrice
6boiled eggs
2onions sliced
3tomatoes roughly chopped
1 tspcumin seeds
5-6black peppercorns
2bay leaves
2 tspred chilli powder
1 tspgaram masala
1/4 tspturmeric powder
1/2 tspcrushed ginger
5-6crushed garlic cloves
1 bowlyoghurt
leavesHandfull mint
As neededHandfull of cilantro
as per tasteSalt

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Steps

45 minutes

1

Rinse the rice and soak in 4 cups of water for 30 minutes. Drain all the water after 30 minutes.
2

In a pressure cooker heat oil. Add onions and saute until they turn light golden brown, about 10 minutes.
3

Take half of the onions out and reserve. Deglaze the bottom of the cooker. Add cumin seeds, black peppercorns, bay leaves and saute for a minute.
4

Add red chili powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes and yogurt. Mix well and cook it for 5 minutes.
5

Add eggs and mix, coating the eggs with the spices. Add rice over and spread it evenly. Add 2 cups of water and stir gently making sure most of the rice is under liquids.
6

Now Pressure Cook (Low) for 5 minutes followed by 5 minutes natural pressure release. Release the remaining pressure and open the cooker. Layer the reserved caramelized onions and saffron milk evenly on top. Garnish with remaining cilantro and boiled egg.
7

Enjoy hot egg biryani with raita, lemon wedges.