Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Eggs
Rice
Sauce
Finish
Equipment
Two saucepans; heavy pot with lid; sieve; bowls; knife.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Prepare the eggs · About 12 min
- Place 6 eggs, 1000 ml water for boiling eggs in a saucepan. Bring to a boil, cover and simmer for 10 minutes. Cool under cold running water and peel.
Check: The yolks should be firm.
Prepare the rice · About 15 min
- Rinse 300 g basmati rice and soak for 15 minutes. Boil 1800 ml water for rice, 1 ½ tsp salt for rice and 3 cardamom pods; add the drained rice. Boil for 6–8 minutes and drain.
Make the sauce · About 15 min
- Heat 30 ml neutral oil; cook 200 g onions, sliced for 8 minutes. Add 15 g ginger-garlic paste; stir for 1 minute. Add 250 g tomatoes, chopped, 100 g yogurt, 1 tsp ground coriander, 1 tsp garam masala, ½ tsp turmeric and ¾ tsp salt. Cook for 6–8 minutes.
Check: The tomato is soft and the sauce is thick.
Layer · About 15 min
- Place the peeled eggs in the sauce. Spread rice over them; add 15 g mint, 20 g ghee, 60 ml water. Cover tightly and cook over the lowest heat for 15 minutes.
Rest · About 10 min
- Leave covered off the heat for 10 minutes. Lift the rice gently and halve each egg before serving.
Tips
- Prick only the egg whites with a fork so some sauce can cling to them.
- Handle cooked eggs gently to keep the yolks inside.
Substitutions
- Use plain thick yogurt instead of regular yogurt, with a little water to loosen it.
- Use unsalted butter instead of ghee.
Storage
- Divide Egg biryani into small, shallow portions for cooling. Refrigerate Egg biryani promptly, ideally within one hour, and finish it within 24 hours.
- For Egg biryani, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Egg biryani while reheating and add a little water.
Make ahead
- Boil eggs one day ahead; refrigerate them in a covered container.
- Make the sauce ahead; heat it thoroughly before layering.
FAQ
Can I scramble the eggs?
That makes a different dish. Use hard-boiled eggs for this layered version.
Should I fry the eggs?
You can lightly brown peeled eggs in a small amount of oil before adding them to the sauce.
Can I use brown rice?
Its cooking time is different. Cook it separately until nearly tender before layering.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
