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Egg Biryani

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Basmati rice aged, long-grain; The fluffy, separate grains make the dish sing.
  • Eggs Hard-boiled, then halved or scored.
  • Onions Lots. We'll caramelize and crisp some.
  • Tomatoes For body and tang in the masala.
  • Herbs Fresh mint and cilantro, non-negotiable for lift.
  • Whole spices Bay leaf, green cardamom, cloves, cinnamon, black pepper.
  • Ground spices Turmeric, red chili powder, coriander, cumin, garam masala.
  • Ginger-garlic paste The flavor foundation.
  • Yogurt Adds tang and tenderness to the gravy.
  • Ghee + oil Ghee for depth, oil so nothing burns while you vibe.
  • Saffron and warm milk (optional, but fancy): For that biryani glow.
  • Fried onions birista; Either homemade or store-bought—no judgment.

Method
 

  1. Heat oil + ghee in a heavy pot. Add whole spices and sizzle till fragrant.
  2. Add sliced onions; cook till golden and caramelized. Stir; don't burn.
  3. Stir in ginger-garlic paste; cook till the raw smell vanishes.
  4. Add chopped tomatoes, salt, and spices (turmeric, chili, coriander, cumin). Cook till the oil separates.
  5. Lower heat; whisk in yogurt. Simmer and stir to prevent curdling.
  6. Add the seared eggs and a handful of mint and cilantro. Toss gently. You're building a vibe, not egg salad.