Egg Biryani

Name: Egg Biryani
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 200 g · Basmati rice; 1 piece · Cardamom; 1 piece · Cinnamon stick; 5 ml · Cumin seeds; 4 pieces · Egg; 5 ml · Garam masala; 15 ml · Ghee; 15 ml · Ginger; 2 pieces · Green chili; 30 ml · Oil; 1 piece · Onion; 2.5 ml · Red chili powder; Salt; 2.5 ml · Turmeric powder; 400 ml · Water

30 min755 kcal 2 servingsEasy

north indian eggetarian gluten freedinnerlunch

Nutrition per serving

estimated

755kcal

Protein26g

Carbs95g

Fat32g

Fiber7g

Estimated — 5 ingredients not in food database (100% mass accounted for)

Flavor profile

Spice

Richness

Method

1Heat 2 tbsp oil in a heavy-bottomed pot over medium heat. Add 1 finely chopped onion and sauté until golden brown.
2Add 1 tsp cumin seeds, 1 crushed green cardamom pod, and 1 small cinnamon stick. Sauté for 30 seconds until fragrant.
3Add 2 finely sliced green chilies and 1 tbsp grated ginger. Stir well and cook for 1 minute.
4Add 4 hard-boiled eggs, halved and gently crushed with a fork. Mix well to coat with the spice mixture.
5Add 1 tsp garam masala, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Stir to combine.
6In a separate bowl, mix 200 g basmati rice (washed and soaked for 20 minutes) with 1/2 tsp salt and 1 tbsp ghee. Drain the rice.
7Add the drained rice to the pot with the eggs. Gently fold to combine without breaking the eggs.
8Pour in 400 ml hot water. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes on low flame.
9Turn off heat. Let the biryani rest, covered, for 5 minutes. Fluff gently with a fork before serving.