Description
A flavorful and comforting Egg Biryani made in one pot, perfect for busy weeknights.
Ingredients
Scale
- 4 eggs
- 2 cups basmati rice
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro leaves
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons biryani masala
- 2 tablespoons oil or ghee
- Salt to taste
- Water as needed
Instructions
- Hard boil the eggs: Place them in a pot of water, bring to a boil, and let them simmer for about 9 minutes. Once done, cool them in cold water, peel, and set them aside.
- Sauté the onions: In a pot, heat 2 tablespoons of oil or ghee over medium heat. Add the sliced onions and sauté until they’re golden brown—about 5-7 minutes.
- Add ginger and garlic: Toss in the grated ginger and minced garlic and cook for about 1 minute until fragrant.
- Cook the tomatoes: Add in the chopped tomatoes and cook until they soften, about 3-4 minutes.
- Mix in the spices: Stir in the biryani masala, along with the mint and cilantro.
- Add the rice: Toss in the washed basmati rice and gently fry for a couple of minutes.
- Pour in water and salt: Add in about 4 cups of water and a couple pinches of salt. Bring it to a boil, then reduce the heat.
- Cook the rice: Cover the pot and let it simmer on low heat for about 15-20 minutes.
- Add the eggs: Gently place the boiled eggs on top of the rice before serving.
- Serve hot: Serve your delicious Egg Biryani hot, perhaps with a bowl of cooling yogurt or raita.
Notes
Use leftover veggies or proteins as variations. This dish is freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 210mg