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Egg biryani

Course: Main Course
Cuisine: Indian


  • 1 cup of basmati/long grained white rice
  • ghee/clarified butter
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamom
  • 1 star anise
  • 2 dried bay leaf
  • ½ cup fresh coriander leaves/cilantro
  • ½ cup fresh mint leaves
  • 2 green chillies
  • 5 cloves garlic
  • 2 inch ginger root
  • 1.5 cups of large onions finely sliced
  • ½ cup ripe tomato chopped
  • 1 tsp red chilli powder adjust to taste
  • ¼ tsp turmeric powder
  • 1 tsp cumin/jeera powder
  • 1 tsp fennel/perinjeera/saunf powder
  • 1 tsp roasted coriander powder
  • 1 cups thick coconut milk
  • 1 tsp garam masala adjust to taste
  • 3 eggs hard boiled and halved
  • ¼ cup roasted cashewnuts
  • ¼ cup raisins
  • 1 tbsp coriander leaves finely chopped, for garnish
  • 1 tbsp mint leaves finely chopped, for garnish


  • Wash and soak the rice for at least 2 hours prior to cooking. Drain thoroughly before cooking.
  • Grind the coriander leaves, mint leaves, green chillies, 1 inch ginger and 3 cloves garlic into a paste and keep aside.
  • Grind the remaining ginger and garlic to a fine paste and keep aside.
  • Hard boil the eggs, shell and cut into halves.
  • In a large pan, heat 2 tbsp ghee and lightly roast the cashewnuts and raisins; drain and keep aside.
  • In the same pan, add ½ cup of sliced onions and fry till golden brown; drain and keep aside.
  • Add the remaining ghee to the pan, and add the whole spices
  • After about 15 seconds or when the spices turn fragrant, add the ground green paste and lightly fry on medium heat for a minute.
  • Add the rice along with enough water to just cook the rice (refer to packet instructions for the rice or use 1:1 ration for long grained basmati rice). Season with salt and bring to boil. Once the rice is done, remove from flame and lightly fluff with a fork so that the rice does not turn mushy.
  • In a deep or heavy bottom pan, heat 2 tbsp ghee and add the remaining sliced onions. When the onions turn soft, add the ginger garlic paste and continue to sauté.
  • As this browns, add the powdered spices and sauté for another minute. Then add the chopped tomatoes and sauté till the tomatoes turn soft and mushy.
  • Reduce flame and add coconut milk along with ½ cup water. Simmer for about 5 minutes and add garam masala and season with salt.
  • Next, add the cooked rice to this pan and lightly mix so that you get a marbled effect to the rice.
  • Place the boiled eggs on top and garnish with the roasted cashewnuts, raisins, fried onions, coriander and mint leaves.
  • Remove from heat and keep covered for at least one hour for the flavours to blend and come together.