Name: Egg Biryani Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Mughlai
Ingredients: 4 pieces Eggs; 1.5 cups Basmati Rice; 2 pieces Onion; 0.33 cups Yogurt; 1 tsp Ginger Paste; 1 tsp Garlic Paste; 1 tsp Garam Masala; 0.25 cups Mint Leaves; 2.5 tbsp Ghee; 1.25 tsp Salt

Step-by-Step Instructions

Hard-boil eggs, peel, and shallow fry in 0.5 tbsp ghee until golden.

Parboil basmati rice with salt until 70% cooked and drain.

Sauté sliced onions in ghee until deep brown; set half aside for garnish.

Stir ginger paste, garlic paste, yogurt, garam masala, and fried eggs into remaining onions.

Layer rice over egg mixture, top with reserved onions and mint, cover tightly, and steam on low for 15 minutes.

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Egg Biryani Pot

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