Easy One Pot Egg Biryani Recipe
This effortless one-pot egg biryani recipe is a fulfilling meal made by cooking fragrant basmati rice with eggs along with a masala made with onions, tomato, curd, aromatic spices, and fresh herbs.
Ingredients
- 2-3 numbers Eggs hard boiled and peeled
- 1 cup Rice basmati or long grain
- 2 tbsp Oil
- 1 tbsp Clarified butter ghee
- 1 medium Onion thinly sliced
- 1 medium Tomato finely chopped or puree
- 2-3 Green chilies
- 2-3 numbers Cloves laung
- 2 medium size Bay leaf tej patta
- 2-3 numbers Green Cardamom elaichi
- 1 inch Cinnamon stick dalchini
- 1 tsp Cumin jeera
- 1/8 cup Mint leaves pudina
- 1/8 cup Coriander leaves
- 2 tbsps Curd
- 1 tbsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1-2 tsp Biryani masala
- Salt to taste
- 2 cups Water
Instructions
- Take a large bowl. Add 1 cup of rice and rinse the basmati rice until the water runs clear.
- Soak the rice in 3 cups of water. Meanwhile, boil the eggs.
- Heat oil and ghee in a pan or kadhai over medium flame. When it is hot, add thinly sliced onions and saute until they turn a light golden color.
- Reduce the flame to low and add the whole spices. Saute until aromatic.
- Add ginger garlic paste and saute until the raw smell goes away.
- Note: if the onions turn dark, add water to stop the cooking process.
- Add coriander and mint leaves and saute for 10 seconds.
- Add the turmeric powder and saute for 5 seconds.
- Add the tomato puree and saute over medium flame.
- Add green chilies and continue to saute until the moisture reduces and the oil separates.
- Add curd and saute stirring continuously until oil is seen on the sides of the pan.
- Add salt, red chili powder, and biryani masala. Saute for 5 seconds.
- Turn the flame to high and add 2 cups of water (used to soak the rice).
- Let the water come to a roaring oil.
- Add the rice and gently mix.
- Continue to cook on high flame until the water reduces and rice grains can be seen. Give a gentle mix.
- Reduce the flame to low, cover the pan and simmer on low flame for 10 to 12 minutes. Turn off the flame and let it rest for 10 to 15 minutes.
- Remove the lid and gently fluff the rice from the sides with a serving spoon. Let it sit for 5 minutes uncovered.
- Garnish the egg biryani with coriander leaves.
- Egg Biryani is ready. Serve it hot with a raita or your choice of side dish.
Notes
Use good quality aged basmati rice.
Rinse well and soak for at least 30 to 60 minutes.
The ratio of rice to water is 1:2, that is for 1 cup of rice you need 2 cups of water. This ratio works for most of the basmati rice brands.