Restaurant Style Egg Biryani Recipe

 Elevate your meal game with this aromatic and protein-filled egg biryani-spice rice and tender eggs that promise rest in each bite.

 Ingredients:

Rice and eggs : 

• 3 cups basmati rice (washed and soaked for 30 minutes)  
• 6 large eggs

Spices :

• 1 tsp cumin  
• 1 bay leaf  
• 1 inch stick  
• 4-5 cloves  
• 4 green cardamom 

Masala base :

• 2 large onions, thin sliced  
• 1 teaspoon ginger garlic paste  
• 2 medium tomatoes, chopped  
• 2 green chilies  
• 1/2 tsp turmeric powder  
• 1 tsp cayenne powder (adjust to taste)  
• 2 tsp  Biryani masala 
• Salt to taste

Herbs & Finishing Touches :

• 1/2 cup chopped freshly cilantro   
• 1/2 cup mint leaves  
• 2-3 tablespoons of oil or ghee  
• Fried onion pieces for garnish (optional)  
• A pinch of saffron 

Instructions:

1. Prepare rice:  
• In a large pot, bring water to a boil with a pinch of salt and a few whole spices. 
• Add the soaked basmati rice and cook until about 70%. Drain and put aside.
2. Fry the eggs:  
• Hard boil the eggs, peel them, and then fry a little in the oil until the outer is golden. 
• Set the side; You can gently score the eggs later to absorb flavors.
3. Make masala base:  
• In a heavy bottomed pot, heat oil or ghee. Add cumin, bay leaf, cinnamon, cloves and cardamom. Fry until the spices release their aroma.  
• Add the sliced ​​onion and bake until they are golden brown. Stir in ginger garlic paste, then add chopped tomatoes and sliced ​​green chillies. Cook until the tomatoes are soft and the oil starts to separate with the spices.  
• Sprinkle turmeric, cayenne powder and spices. Mix well and set salt to taste.
4. Layering of Biryani:  
• Gently add the fried eggs to the spices, allowing them to soak the spicy taste. After that, layer the partial cooked rice over the egg spice.  
• Spread the saffron milk  on the rice for it for the fascinated aroma and color. Sprinkle the chopped cilantro and mint leaves, and add a layer of fried onion pieces to the crunch.
5. Dum Cooking:  
1. Cover the pot tightly with a lid or seal it with aluminum foil to trap the steam. Allow biryani to cook on a low flame  for about 15-20 minutes) .
6. Serve and enjoy:  
1. Serve the layered biryani slowly and serve hot with cooling raita, salad or your favorite pickle side.

The final tips:

• Customization: Try adding a few fried cashews or raisins to the top for extra composition and sweetness.  
• Pair Perfectly: This egg pair of biryani paired beautifully with yogurt raita, making it an ideal comfort meal for a busy day or festive occasion.