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Egg Biriyani

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Preparation time: 55 min
Serves 6 people
4.8 Average Rating

Created by Camellia Ling Aebischer, this egg biryani is fragrant, spiced rice layered with boiled eggs for a delicious vegetarian twist on a classic. Aromatic, colourful and deeply satisfying.

Want to know the secret to a rich and flavourful biryani? Take time to cook down the aromatic ingredients before adding your rice.

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Ingredients

  • 2 cups basmati rice
  • ¼ cup ghee
  • 1 onion, finely diced
  • 1 green chilli, sliced
  • 4 cloves garlic, minced
  • 1 Tbsp ginger, grated
  • 1 tomato, diced
  • ¼ cup mint and coriander leaves, finely chopped
  • ½ cup yoghurt
  • 4 eggs, boiled and peeled
  • 4 cups water
Hard spices
  • 1 cinnamon stick
  • 1 star anise
  • 1 bay leaf
  • 4 cloves
  • 4 cardamom pods
  • 1 tsp cumin seeds
Ground spices
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 2 Tbsp biryani seasoning
  • 1 tsp salt

Method

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  1. Add the rice to a medium bowl and cover with water, set aside to soak while you prepare the biryani.
  2. Take two small bowls and measure out the hard spices in one, and the ground spices in the other. Set aside.
  3. Place rice in a medium bowl and cover with water. Set aside to soak while making the biryani.
  4. Place a small pot of water onto a boil, and once boiling, cook your eggs for 7 minutes. Drain, cool, then peel the eggs, and make a few shallow cuts into the whites to help absorb flavour.
  5. Place a large pot over medium-high heat. Add ghee, hard spices, onion and chilli. Cook until softened, about 5 minutes. Add the garlic, ginger and tomato, then cook until softened and the oil begins to separate, another 5 minutes.
  6. Add the fresh herbs, coriander, yoghurt, and the ground spices. Cook down for another 5 minutes, stirring occasionally. Finally, add the eggs and water. Bring to a boil, then drain the rice and add it to the pot.
  7. Cover with a lid and turn down the heat. Allow to cook for 15 minutes, or until the water has absorbed and the rice is fluffy. Turn off the heat and allow it to steam for a further 10 minutes.
  8. Fluff the biryani, then remove eggs and cut them in half. Serve with egg on top.

 

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Overall Rating

Average Rating: 4.8

2 reviews

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