One pot egg biryani
A no fuss yet delicious and flavours packed egg biryani. The beauty of this recipe is that there is no layering process involved, so it is a quick, one pot biryani recipe
Equipment
- Shallow cooking pot
Ingredients
- 4 medium eggs hard boiled
- 1 medium potato peeled and quartered
- 1½ cups basmati rice washed, soaked in water for 20 minutes
- ½ cup yoghurt whisked until lump free
- 1 tbsp ginger-garlic paste
- 3-4 fresh chilis
- 1 large tomato sliced
- ½ cup coriander leaves chopped
- 2 tsp turmeric powder
- 2 tsp chili powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp garam masala
- 2 bay leaf
- 3-4 cloves
- 3-4 green cardamom
- 1 black cardamom
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 inch cinnamon
- 2 dried red chilis broken
- 3 tbsp ghee
- 1 tbsp oil
- 1 pinch saffron strands optional
- salt to taste
Instructions
- Make a few vertical slits on the eggs and apply some salt, turmeric and chilli powders. Shallow fry them in the oil until they turn light brown. Remove and set aside
- Heat 2 tbsp of the ghee in a shallow cooking pot and when it melts, add the whole spices
- Once they turn fragrant, fry the onions until caramelised and then add the ginger-garlic paste. Fry until their raw smell goes off and then add the potatoes
- Saute´over medium heat, until they are light brown on the edges, then add the tomatoes, chilis and half of the coriander leaves
- Add all the spice powders, salt and 2-3 tbsp water and cook until the tomatoes turn mushy and the ghee separates from this masala
- Now add in the whisked yogurt, over low flame, and stir in immediately to combine well
- Add in the soaked rice, mix well and add 3 cups of water and salt (if needed)
- Mix gently, drop the fried eggs in, coriander leaves and saffron (if using). Cook over medium high flame until the water on the surface of the rice evaporates
- Then lower the flame to a minimum, drizzle the remaining ghee, cover and cook for 10 more minutes. Remove from flame and let it sit covered for 10 minutes before serving
- Serve your yummy one pot egg biryani with a raita and onion slices on the sides. Enjoy!
Notes
- Frying the eggs is optional. You could directly add the boiled eggs in step 8
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon