Telangana
Egg biryani
All the layering and dum drama of biryani, with eggs that never argue about cooking time.
75 minTime
22 gProtein each
mediumSpice
0.5hPlan ahead. Soak for 0.5 hours first; the 75 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original673kcalsame
22 gproteinsame
5 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the rice for 30 minutes. Make shallow slits in the boiled eggs and fry them in 1 tbsp oil with a pinch of turmeric and chilli powder.
- 2Fry the onions in the remaining oil until deep golden. Lift out half and keep for layering.
- 3To the onions in the pot, add ginger garlic paste, green chillies, tomato, the rest of the chilli powder, turmeric, garam masala and salt. Cook, then add curd and half the mint and coriander. Add the eggs.
- 4Boil the rice in plenty of salted water with the whole spices until about 70 percent cooked. Drain.
- 5Spread the rice loosely over the egg masala. Top with fried onions, the remaining herbs, lemon juice, saffron milk and ghee. Seal the lid and cook on the lowest flame over a tawa.
- 6Rest for 10 minutes, then fold gently from the sides and serve with raita or mirchi ka salan.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.