25-Min Egg Biryani with Crispy Rice
Fragrant basmati rice tossed with warm spices, layered with fried eggs, and served with cool cucumbers and pickled vegetables. A TikTok-friendly spin on classic biryani that skips the long braise.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups cooked basmati rice
- 4 whole eggs
- 1 medium onion, thinly sliced
- 1.5 tsp garam masala
- ¾ tsp ground cumin
- ¼ cup fresh cilantro, chopped
- 1 whole cucumber, sliced
- 3 tbsp mango pickle or lime pickle
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat. Add sliced onion and cook, stirring, until deep golden brown, about 6 minutes.
- 2
Add garam masala and cumin to the onions, stir for 30 seconds until fragrant, then add the cooked rice and toss to coat evenly.
- 3
Push rice to the sides of the skillet, crack eggs into the center, and fry until whites set but yolks still jiggle, about 3 minutes.
- 4
Scatter cilantro over the rice and eggs. Season with salt and pepper to taste.
- 5
Divide between bowls and serve with cucumber slices and pickle on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- bowl for serving
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