Egg Biryani
Prep: 15 mins
Cook: 25 Mins
Total Time: 40 mins
Yield: 3-4 Servings
INGREDIENTS:
- 1½ cups Daawat Ultima Rice
- 4 boiled eggs
- 2 tbsp oil or ghee
- 1 bay leaf
- 1 cinnamon stick
- 2 - 3 green cardamom pods
- 3 - 4 cloves
- 1 large onion, thinly sliced
- 1 tsp ginger-garlic paste
- 1 tomato, chopped
- ½ cup curd (yogurt)
- 1 tsp biryani masala
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2½ cups water
- Fresh coriander leaves, chopped
- Fresh mint leaves
- A few strands saffron soaked in milk
Cook:
- Rinse Basmati Rice thoroughly and soak for 20–30 minutes. Drain and set aside.
- Heat oil or ghee in a deep pan. Add bay leaf, cinnamon, cardamom and cloves. Sauté until aromatic.
- Add sliced onions and cook until golden brown.
- Stir in ginger-garlic paste and sauté for 1 minute.
- Add chopped tomatoes and cook until soft.
- Mix in curd, turmeric powder, red chili powder, biryani masala and salt. Cook until well combined.
- Add boiled eggs (whole or halved) and coat gently with the masala.
- Add the soaked rice and mix lightly.
- Pour in water, cover and cook until the rice is tender and fluffy.
- Garnish with mint, coriander and saffron milk. Serve hot.