Harshita Sinha
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2 cups basmati rice, 4 hard-boiled diced eggs, 1 chopped onion, 2 cloves minced garlic, 1 tsp ginger paste, 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, salt to taste, 2 tbsp ghee or oil, chopped cilantro.
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Rinse the rice and soak it in water for 30 minutes. Drain and cook the rice with 4 cups of water until it's 70% cooked. Drain and set aside.
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Heat ghee/oil in a pan, add cumin seeds, onion, garlic, cook until onion is translucent, then add ginger paste, coriander powder, turmeric, red chili powder, cook 1 minute, and finally add diced eggs, cooking until well coated.
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In a large pot or Dutch oven, create a layer of cooked rice. Add a layer of the egg mixture on top of the rice. Repeat this process until all the ingredients are used up, ending with a layer of rice on top.
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Sprinkle chopped cilantro and a pinch of salt on top of the rice layer. Drizzle with ghee or oil.
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Cover the pot or Dutch oven with a tight-fitting lid and cook over low heat for 10-15 minutes or until the rice is cooked and the flavors have melded together.
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Serve the Egg Biryani hot, garnished with chopped cilantro and a dollop of raita.