15-Min Egg Biryani with Quick Raita
Fragrant basmati rice layered with spiced boiled eggs and finished with cooling yogurt raita. No long simmering—just fried onions, biryani spice, and pre-cooked rice for a weeknight biryani that tastes restaurant-ready.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 2 cups cooked basmati rice
- 4 whole boiled eggs
- ½ cup fried onions
- 1.5 tsp biryani spice mix (or garam masala + turmeric + cumin)
- ¾ cup plain yogurt
- ½ whole cucumber, finely diced
Instructions
- 1
Heat a large skillet over medium-high. Add rice, spice mix, and 2 tbsp oil; stir until fragrant and rice is hot, about 2 minutes.
- 2
Halve the boiled eggs and nestle them into the rice, yolk-side up. Scatter half the fried onions over the top.
- 3
Cover and warm through for 1 minute. Slide onto a serving plate and top with remaining fried onions.
- 4
Stir yogurt with diced cucumber and a pinch of salt until smooth. Serve the raita on the side.
Tools you’ll need
- large skillet (10–12 inch)
- spoon or spatula
- small bowl
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