Egg Biryani with Cucumber Raita
Dive into a fragrant egg biryani, fluffy rice studded with tender eggs and warming spices. The perfect pairing? A cooling cucumber raita for a delightful flavor and textural contrast.
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Servings: 4 People
Calories: 400kcal
Ingredients
Ingredients:
- 2 Cups Basmati rice
- 4 Hard-boiled eggs, peeled
- 2 Onions, thinly sliced
- 2 Tomatoes, chopped
- 1/2 Cup Yogurt
- 1/4 Cup Fresh cilantro leaves, chopped
- 1/4 Cup Fresh mint leaves, chopped
- 2 tbsp Ginger-garlic paste
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1/4 tsp Saffron strands (optional)
- 2 tbsp Ghee or vegetable oil
- Salt to taste
- Water as needed
For Cucumber Raita:
- 1 Cucumber, grated
- 1 Cup Plain yogurt
- 1/4 Cup Fresh cilantro leaves, chopped
- 1/4 tsp Cumin powder
- Salt to taste
Instructions
Cook Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring water to a boil and add the soaked rice along with a pinch of salt. Cook until the rice is 70% done, then drain and set aside.
Prepare Eggs:
- Heat a tablespoon of ghee or oil in a pan over medium heat. Add the peeled hard-boiled eggs and lightly fry them until golden brown. Remove from the pan and set aside.
Saute Onions and Tomatoes:
- In the same pan, add the remaining ghee or oil. Add the sliced onions and sauté until golden brown.
- Add the ginger-garlic paste and cook until fragrant. Then, add the chopped tomatoes and cook until they soften.
Add Spices and Yogurt:
- Stir in the cumin seeds, garam masala, turmeric powder, and red chili powder. Cook for a minute until the spices release their aroma.
- Add the yogurt, chopped cilantro, and mint leaves. Mix well to combine.
Layer Biryani:
- In a separate large pot or deep baking dish, spread a layer of cooked rice evenly at the bottom.
- Place the fried eggs on top of the rice in a single layer. Spoon half of the onion-tomato mixture over the eggs.
- Repeat the layers with the remaining rice and onion-tomato mixture. If using saffron, drizzle the soaked saffron milk over the top layer.
Steam Biryani:
- Cover the pot or dish with a tight-fitting lid or aluminum foil. Place it over low heat and let it steam for 15-20 minutes, allowing the flavors to meld together.
Prepare Cucumber Raita:
- In a bowl, combine the grated cucumber, plain yogurt, chopped cilantro, cumin powder, and salt. Mix well to combine.
Serve:
- Once the biryani is cooked and fragrant, remove it from the heat. Garnish with additional cilantro leaves and serve hot with cucumber raita on the side.
Nutrition
Calories: 400kcal | Carbohydrates: 70g | Protein: 12g | Fat: 10g