55min 2 ppl
Egg Biryani
70 minutes
2 people
Hard
70 min · 12 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 24g
Carbs 72g
Fats 20g
About this dish
Hard-boiled eggs halved and nestled in a fragrant spiced masala, layered under saffron basmati for the full biryani treatment — a simpler, quicker version that proves eggs deserve the celebration rice experience too.
Allergy Info
Dairy, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionslarge, finely sliced1
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Coriander and Fresh Mintroughly choppedHandful
Dairy & Eggs
- Eggslarge4
- Ghee2 tbsp
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Basmati Rice200 g
Spices & Seasonings
- Bay Leaves1
- Green Cardamom Pods2
- Cinnamon Stick0.5
- Cloves2
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saffron Threadsdissolved in 1.5 tbsp warm milkPinch
- Saltto taste
Utensils
- large heavy oven-proof pot with lid
- large saucepan
- small saucepan for eggs
- fine sieve
- wooden spoon
- chef's knife
- chopping board
- aluminium foil
Method
1
Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain.
Approx. 30 minutes
2
Hard-boil the eggs for 10 minutes. Cool under cold water, peel, and cut in half lengthways. Set aside.
Approx. 10 minutes
3
Heat 1.5 tbsp ghee in a large heavy oven-proof pot. Add the cumin seeds, cardamom, cinnamon, cloves, and bay leaves. Sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the sliced onions and cook for 18 minutes until deeply golden. Remove half to use as garnish.
Approx. 18 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes until fragrant.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
7
Add the tinned tomatoes. Cook for 5 minutes until reduced. Stir in the garam masala and season with salt.
Approx. 5 minutes
8
Nestle the egg halves, cut-side up, into the masala.
Approx. 1 minutes
9
Bring a large pot of salted water to a boil. Cook the drained rice for 6 minutes — 70% cooked. Drain.
Approx. 6 minutes
10
Spread the rice gently over the eggs. Drizzle over the saffron milk and remaining 0.5 tbsp ghee. Scatter with the reserved fried onions, fresh coriander, and fresh mint.
Approx. 2 minutes
11
Cover tightly with foil, then the lid. Cook over the lowest heat for 20 minutes to allow the steam to finish the rice.
Approx. 20 minutes
12
Serve gently from the pot, keeping the eggs intact.
Approx. 1 minutes
