Quick Egg Biryani
Fragrant basmati rice layered with spiced eggs and caramelized onions. This simplified one-pan version captures biryani's essence in 30 minutes, perfect for weeknight dinners.
- Total time
- 35 min
- Servings
- 4
- Calories
- 412
- Protein
- 11g
Ingredients
- 1.5 cups basmati rice
- 6 whole eggs
- 1 large onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 1.5 tbsp biryani spice blend (cumin, cardamom, cinnamon, cloves, bay leaf)
- 3 tbsp ghee or vegetable oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Rinse rice under cold water until water runs clear, ~2 minutes.
- 2
Boil rice in salted water 10 minutes until half-cooked; drain and set aside.
- 3
Hard-boil eggs 8 minutes, then peel and halve them.
- 4
Heat ghee in a large heavy pot over medium. Add onions and cook until deep golden, ~8 minutes.
- 5
Stir in ginger-garlic paste and biryani spices. Cook until fragrant, 1 minute.
- 6
Spread half the rice over the onions. Layer all egg halves on top, then cover with remaining rice.
- 7
Cover pot tightly. Cook on low heat 12 minutes until rice is tender and fluffy.
- 8
Remove from heat. Let rest covered 3 minutes, then fluff gently with a fork.
- 9
Season with salt and pepper. Serve hot.
Tools you’ll need
- medium pot with lid (for boiling rice)
- large heavy-bottomed pot with lid (for biryani)
- colander (for draining rice)
- fork (for fluffing)
- slotted spoon (for layering)
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