Egg Biryani

Where This Goes Wrong

Stop boiling the rice while the grains still have a firm core.

Seal the lid well so the steam stays in.

Stir the base before layering to stop it catching.

Cooking Egg Biryani

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1. Hard-boil the eggs for 9 minutes, cool in cold water, peel and make a few shallow cuts in each. Boil the rice in plenty of salted water for 6 minutes, then drain.

   Mark done Start 9 min timer

2. Heat the oil in a wide heavy pot and fry the onions for 15 minutes until deep golden. Lift out half and set aside.

   Mark done Start 15 min timer

3. To the pot add the garlic, ginger, spice mix, turmeric, yogurt, tomatoes and salt and cook for 8 minutes until thick. Add the eggs and turn to coat.

   Mark done Start 8 min timer

4. Spread the rice over the eggs and sprinkle with the reserved onions, coriander and mint. Cover with foil and a tight lid and cook on the lowest heat for 15 minutes.

   Mark done Start 15 min timer

5. Turn off the heat, leave for 10 minutes, then fluff gently and serve.

   Mark done Start 10 min timer

Storage and Reheating

Cool quickly and keep in the fridge for up to 1 day. Reheat until steaming throughout. Do not leave rice and eggs out for more than an hour.

Swaps and Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Good With

• Cucumber raita
• Sliced onion and lemon
• Mango pickle
• Papadums

Common Questions About Egg Biryani

Egg Biryani Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.