Ingredients
Eggs – 4–5, hard-boiled and peeled
Basmati rice – 2 cups, soaked 30 mins
Onion – 2 medium, thinly sliced
Tomato – 1 medium, chopped
Green chilies – 2–3, slit
Ginger-garlic paste – 1 tbsp
Yogurt – 2 tbsp
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Garam masala – ½ tsp
Curry leaves – few
Mint & coriander leaves – 2 tbsp each, chopped
Lemon – 1, juice
Oil / Ghee – 3–4 tbsp
Salt – to taste
Water – 4 cups
Execution
1. Prepare Eggs
Boil eggs → peel → make small slits or cut in half.
Optionally, fry eggs lightly in oil for extra flavor.
2. Cook Rice
Boil soaked rice with 4 cups water + salt → cook 70–80% done → drain.
3. Prepare Masala
Heat oil/ghee → sauté onions till golden → add green chili, ginger-garlic paste → fry 1–2 mins.
Add tomatoes, curry leaves, mint, coriander → cook until tomatoes soften.
Add yogurt, turmeric, red chili powder → mix well.
4. Layer Biryani
In a heavy-bottomed pot → layer rice over masala → place eggs on top.
Sprinkle garam masala, lemon juice, and a few drops of ghee.
Cover tightly → cook on low flame 10–15 mins (dum style).
5. Serve
Gently mix before serving.
Serve hot with raita or pickle.
Additional tips
Fry eggs lightly before layering to enhance flavor and prevent breaking.
Partially cook rice so it finishes perfectly in dum.
Layer fresh herbs and ghee for that authentic aromatic biryani touch.