Egg Biryani
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
4 to 6 serves
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Calories
472 kcal
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Course
Main Course
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Cuisine
Indian
Egg Biryani
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Egg biryani is a dish that is easy to make, full of flavor, and a satisfying and filling meal that can be enjoyed all year round.
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Ingredients
- 4 tablespoons (56 grams, 1.98 ounces) butter or ghee
- 1 teaspoon of cumin seeds
- 1 to 2 inch (2.54 cm to 5.08 cm) cinnamon stick
- 2 to 3 green cardamom pods
- 3 to 4 cloves
- 2 to 3 bay leaves
- 3 tablespoons (35 grams, 1.24 ounces) cashews roughly chopped
- 200 grams (7.05 ounces) brown onion thinly sliced
- 2 to 3 red chillies deseeded and chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup (20 grams, 0.71 ounces) fresh coriander leaves roughly chopped
- 1 cup (20 grams, 0.71 ounces) fresh mint leaves roughly chopped
- 2 (325 grams, 11.45 ounces) tomatoes thinly sliced
- ½ teaspoon turmeric powder
- 2 cups (400 grams, 14.10 ounces) basmati rice rinsed and then soaked in room temperature water for at least 20 minutes. Drain after soaking.
- 3 tablespoons (45 grams, 1.59 ounces) natural plain yogurt
- 3 cups (750ml/grams, 26.45 ounces) water
- salt to taste
- ¼ cup (25 grams, 0.88 ounces) fried onions or dried onions
- 4 to 6 boiled eggs sliced
Instructions
- In a medium sized saucepan heat half of the butter (or ghee). Once hot, add the cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaves, cashews, thinly sliced brown onion, and chopped chillies. Saute for 4 to 5 minutes or until the onions are lightly browned and translucent.
- Add the minced garlic and minced ginger and saute for a further 1 to 2 minutes. Then mix through the coriander and mint leaves, sliced tomatoes, and turmeric powder. Cook for 1 to 2 minutes.
- Place the soaked and drained rice in the saucepan and saute for 2 to 3 minutes. Then mix through the yogurt.
- Add the water and salt to the saucepan, stir to combine. Taste for seasoning, add more salt if desired.
- Bring liquid to a boil over medium to high heat. Once at a boil, reduce the heat to low and simmer for 25 minutes covered with a lid.
- Remove lid and turn off heat. Remove whole spices, and fluff the rice. Place fried (or dried) onions and sliced boiled eggs on top. Serve.
Nutrition Information
Show Details
Serving
1 serve
Calories
472kcal
(24%)
Carbohydrates
67g
(22%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
144mg
(48%)
Sodium
253mg
(11%)
Potassium
555mg
(16%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4to 6 serves
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 472kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 144mg | 48% |
| Sodium | 253mg | 11% |
| Potassium | 555mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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