egg biryani

Egg biryani combines boiled eggs with basmati rice, spices and herbs. Swasthi Shreekanth’s selected regular-pot recipe cooks them together in one pot, rather than using the separate dum layering of a traditional meat biryani.

The eggs are boiled, cooled under running cold water, peeled and slit. The rice is soaked and drained separately before it joins the main cooking pot.

Selected ghee heats the whole spices, then onion and green chilli fry until golden. Ready ginger-garlic paste follows, then tomato, mint, chilli powder, turmeric, salt and yogurt cook until the tomato becomes soft. The eggs and selected ready garam masala are stirred into the thickening mixture.

Water is poured into the same pot and brought to a boil before the drained rice is added. The pot is covered and cooked on low until the rice is done, with extra hot water offered if needed; the biryani is fluffed before serving.

This presentation follows the source’s own onion raita: yogurt whisked with salt, sliced onion, green chilli and coriander leaves. The author describes the biryani as fragrant, with boiled eggs taking on the flavours of the spices and herbs.