15-Min Egg Biryani Rice
Fragrant basmati rice layered with boiled eggs and crispy onions, seasoned with warm spices. A weeknight shortcut to biryani that actually tastes authentic.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 11g
Ingredients
- 2 cups cooked basmati rice (about 2 cups)
- 2 whole boiled eggs
- 1 medium yellow onion, thinly sliced
- ¾ tsp garam masala
- 3 tbsp ghee or neutral oil
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat ghee in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add sliced onions and cook, stirring often, until golden brown and crispy, 5–6 minutes.
- 3
Scoop out half the crispy onions with a slotted spoon and set aside for garnish.
- 4
Add rice to the skillet with the remaining onions and ghee. Sprinkle garam masala and toss constantly for 2 minutes.
- 5
Peel and halve the boiled eggs, nestle them into the rice, and warm through without stirring, about 1 minute.
- 6
Plate the rice and eggs, top with reserved crispy onions and cilantro, then serve hot.
Tools you’ll need
- 12-inch skillet
- slotted spoon
- wooden spoon
- cutting board
- knife
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