Biryanic Rice with Meat and Egg

Ingredients

• 1.5 cups basmati rice
• 1 lb beef stew meat
• 1 medium yellow onion
• 1 medium carrot
• 2 tsp garam masala
• 2 large eggs
• 3 cups chicken broth
• 1 tsp salt

Instructions

1. 1

   Rinse the 1.5 cups basmati rice in cold water until clear, then soak in water for 20 minutes. Meanwhile, boil the 2 eggs for 9 minutes, cool, peel, and halve.

2. 2

   Heat 2 tbsp oil in a large pot over medium-high. Add the 1 lb beef stew meat and brown on all sides, about 6-8 minutes, until deeply browned. Remove and set aside.

3. 3

   In the same pot, add the 1 sliced onion and 1 diced carrot. Cook over medium until softened and golden, about 5-7 minutes.

4. 4

   Stir in the 2 tsp garam masala and 1 tsp salt. Cook for 1 minute until fragrant.

5. 5

   Return the beef to the pot. Add the drained rice and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

6. 6

   Let the biryani rest, covered, for 5 minutes. Fluff with a fork and top with the halved eggs before serving.

7. 7

   Serve hot, with extra garam masala on the side if desired.

Tools you’ll need

• large pot with lid
• small pot for eggs
• colander
• knife
• cutting board

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