Egg Biryani

Flavorful basmati rice with hard boiled eggs

Course Main Course

Cuisine Indian

Keyword Eggs, Lacto-Ovo-Vegetarian, Rice, Vegetarian

Prep Time 15

Cook Time 30

Servings

Calories 392kcal

Hard boil eggs, peel and set aside.
Wash rice, cover with water and set aside while preparing other ingredients. When ready to use rice, drain completely with a strainer.
Chop onions & tomatoes and mint & cilantro; measure out other ingredients and set aside.

Put the ghee in a large Dutch oven; add the Star anise, bay leaf, cumin seeds, cardamon, cloves, cinnamon and mace. Heat and cook a few minutes until seeds begin too sizzle and pop and give off a great aroma!
Next add the onions and green chili and cook and fry until onions are browning.
Add the garlic and ginger and quickly stir fry.
Then add the chopped tomatoes, mint, Kashmiri chili powder, turmeric, salt and yogurt. Cook until tomatoes are soft and mushy, about 4 - 5 minutes.
Take the shelled, hard boiled eggs and score the sides with a knife, then add them to the tomato mixture along with the garam masala. Cook, gently stirring the eggs for several minutes.
Add the water and drained rice, mix well and bring to a boil. Cover, turn heat to low and cook undisturbed for 13 minutes.
After cooking, remove from heat. transfer into a larger pot so you can gently fluff the rice and mix in the chopped cilantro.