Egg Biryani with Basmati Rice

Ingredients

• Basmati rice (2 cups)
• Water (4 cups)
• Salt (1 teaspoon)
• Ghee (3 tablespoons)
• Coriander leaves (1/4 cup, chopped)
• Mint leaves (1/4 cup, chopped)
• Yogurt (1/2 cup)
• Biryani masala powder (2 tablespoons)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cardamom pods (4)
• Cloves (4)
• Cinnamon stick (1 inch)
• Bay leaf (1)
• Green chili (1, slit)
• Ginger (1 inch, grated)
• Tomato (1, chopped)
• Onion (1 large, sliced)
• Boiled eggs (4, halved)

Instructions

1. Begin by washing the basmati rice under running water until the water runs clear. This removes excess starch and helps achieve fluffy rice. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat ghee over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for about a minute until fragrant.
3. Add the sliced onions to the pot and cook until they turn golden brown, stirring occasionally to prevent burning.
4. Incorporate the grated ginger and slit green chili. Sauté for another minute until the raw smell dissipates.
5. Stir in the chopped tomatoes and cook until they soften and become mushy, approximately 3-4 minutes.
6. Add the turmeric powder, red chili powder, and biryani masala powder. Mix thoroughly to combine the spices with the tomato mixture.
7. Reduce the heat and add the yogurt, stirring until well combined to create a rich, creamy sauce.
8. Gently add the boiled eggs and coat them with the masala, being careful not to break them.
9. Fold in the soaked and drained basmati rice, mixing gently to combine it with the flavorful masala.
10. Pour in the water and add salt. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and cook for 15-20 minutes, or until the rice is tender and the water is absorbed.
11. Once cooked, remove the pot from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
12. Garnish with chopped mint and coriander leaves before serving.