Egg Biryani is a flavorful and aromatic Indian rice dish made by layering spiced basmati rice with hard-boiled eggs. It is a delightful blend of spices, herbs, and eggs, cooked together to create a satisfying and rich meal.
Rinse basmati rice until water runs clear, soak in water for 30 minutes, then drain.
Heat ghee in a large pot and sauté onions until golden brown. Remove half for garnishing.
Add ginger garlic paste to the pot and sauté until the raw smell disappears.
Add chopped tomatoes, green chilies, mint leaves, and cilantro. Cook until tomatoes are soft.
Stir in biryani masala, chili powder, and salt, and cook for another couple of minutes.
Add water and bring to a boil. Then add the drained rice and cook until the rice is 90% done.
Arrange hard-boiled eggs over the rice, sprinkle fried onions, mint, cilantro, and saffron-infused milk.
Cover and cook on low heat for about 15-20 minutes until the rice is fully cooked.
Let it sit for 10 minutes before serving. Garnish with the reserved fried onions, boiled eggs, and serve with raita or curry.
