Recipe Index

Ingredients

• 8 eggs, boiled and peeled
• 17¾ oz basmati rice, soaked
• 7 oz Greek yogurt
• 3 onions, fried crisp
• 4 tbsp oil or ghee
• 1 tbsp grated ginger
• 2 garlic cloves, crushed
• 2 tsp biryani masala
• 1 tsp turmeric
• a pinch of saffron in warm milk
• fresh mint and coriander

Method

1. Heat a little of the oil in a frying pan with the turmeric and fry the boiled eggs for 3 minutes, turning, until golden all over. Set aside.
2. Fry the ginger and garlic in the remaining oil for 1 minute, then stir in the yogurt and biryani masala with a pinch of salt and cook for 3 minutes into a masala sauce; take care it does not boil hard or it will split.
3. Parboil the soaked rice in plenty of boiling salted water for about 5 minutes, until 70 percent cooked, then drain.
4. Layer half the rice in a heavy, lidded pot, spoon over the yogurt masala and the eggs, then add the rest of the rice. Scatter with the fried onions, mint, coriander and saffron milk.
5. Seal with a tight lid and steam on the lowest heat for 30 minutes. Rest for 10 minutes before serving.

Prep: 20 min · Cook: 40 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data