Meal Prep · South Indian
Egg Biryani
Aromatic and flavorful South Indian Egg Biryani, perfect for a hearty meal.
Ingredients
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Step-by-step- **Prepare Rice**: Wash Basmati rice thoroughly and soak in water for 30 minutes. Drain and set aside.
- **Boil Eggs**: Hard-boil the eggs, peel them, and make small slits on them. Lightly fry them in a little oil with a pinch of turmeric and chili powder until golden. Set aside.
- **Make Biryani Gravy**: In a large heavy-bottomed pan or Dutch oven, heat ghee/oil. Add whole spices and let them splutter. Add sliced onions and sauté until golden brown.
- **Add Aromatics & Tomatoes**: Stir in ginger-garlic paste and green chilies, sauté for a minute until fragrant. Add tomato puree/chopped tomatoes and cook until the oil separates.
- **Add Spices & Yogurt**: Reduce heat, add turmeric powder, red chili powder, biryani masala, and salt. Cook for 1-2 minutes. Stir in whisked yogurt, mixing well to avoid curdling. Add half of the chopped mint and coriander leaves.
- **Layer Biryani**: Gently place the fried eggs into the gravy. In a separate pot, cook the soaked rice with enough water and salt until 70% cooked. Drain the rice.
- **Assemble & Dum Cook**: Layer half of the partially cooked rice over the egg gravy. Sprinkle with remaining mint, coriander, and a few fried onions (if using). Add the remaining rice layer. Drizzle with saffron milk and a spoonful of ghee.
- **Dum Cooking**: Cover the pot tightly with a lid, preferably sealed with dough or aluminum foil. Cook on low heat for 15-20 minutes until the rice is fully cooked and aromatic.
- **Serve**: Gently fluff the biryani with a fork. Garnish with fresh coriander and fried onions. Serve hot with raita or salan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 45 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Egg Biryani in an airtight container for 3-4 days. Ensure it cools completely before refrigerating.
Freezer Up to 2 months
Freeze in individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat with a splash of water, or in the microwave until thoroughly heated through. Cover to retain moisture.
Chef’s Corner
- For perfectly fluffy rice, soak Basmati rice for at least 30 minutes and cook it 70% before layering.
- Don’t overcrowd the pan when frying onions; this ensures they caramelize evenly and become crispy, adding depth of flavor.
- Use a heavy-bottomed pot for dum cooking to prevent burning and ensure even heat distribution.
