Egg biryani
Time to cook
40 minutes
Difficulty
Medium
Serves
2
A delicious one-pot dish prepared with basmati rice, boiled egg, aromatic spices, and herbs. Eggs are a great source of protein that makes the dish nutritionally beneficial.
Ingredients
Basmati Rice
1 cup
Hard Boiled Egg
2 Egg
Onion Raw
1 medium
Tomatoes
1 small
Ginger Garlic Paste
1 Tsp
Picador Chillies
2 chilli
Cloves
2 Clove
Cardamom
1 Pod
Cinnamon
2 inch
Bay Leaf
1 leaf
Coriander Leaves
0.25 cup
Mint Leaves
0.25 cup
Curd
2 tbsp
Lemon Juice
1 Tbsp
Red Chilli Powder
0.5 Tbsp
Garam Masala
0.5 tsp
Turmeric
0.25 tsp
Cold Pressed Olive Oil
1.5 Tbsp
Salt
1 pinch
Water
2 cup
Step-by-step instructions to cook
Prep
Soak the washed basmati rice for 15-20 minutes.
Cooking
Heat oil in a thick-bottom pan.
Add bay leaf, cloves, cinnamon, and cardamom followed by slit picador chillies and fry for a minute.
Add finely chopped onion and fry until lightly golden brown over medium heat.
Add ginger-garlic paste and fry for two minutes until the raw smell disappears.
Add finely chopped tomato and cook for two to three minutes on medium flame.
Add the turmeric powder, red chilli powder, and garam masala powder and fry for two to three minutes on low until the raw smell is gone.
Add curd and cook until the sides start to release oil.
Add chopped coriander and mint leaves and cook for a short time.
When the masala comes together, add water to soak the rice and mix well.
Add lemon juice and salt.
Add boiled eggs to the water followed by soaked basmati rice and cook covered for 4-5 minutes over medium heat.
Cover and cook for an additional 9 to 10 minutes on low heat.
Keep it shut for 10-15 minutes more and then fluff the rice gently before serving.
Nutrition information
(per serving)
Carbs
15.6
Proteins
3.2
Fats
3.3
Fiber
1.1
103
kcal
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