Biryani is a rice dish that is normally made with spices, rice and meat. It’s a satisfyingly savoury meal that will fill your tummy when you’re feeling hungry.
This QL Eggs Biryani recipe is full of flavour and spice. It makes a satisfying yet not-too-heavy meal on days when one favours a biryani with some protein that isn’t meat! Instead, this biryani recipe uses fresh, nutritious QL Eggs.
QL Eggs Masala:
|3||small red onions, thinly sliced|
|½ tsp||mustard seeds|
|1 tsp||ginger-garlic paste|
|2 tsp||red chilli powder|
|1 tsp||black pepper powder|
|4||QL Omega eggs, hard-boiled|
|½ cup||mint leaves|
|½ cup||coriander leaves|
|½ tbsp||cumin seeds/jeera|
|½ tbsp||fennel seeds|
|1 tbsp||biryani powder|
|1 tsp||red chilli powder|
|3 cup||par boiled basmati rice, washed according to instructions|
|Salt to taste|
|A pinch of||saffron dissolved in ½ cup warm water|
|2 tbsp||mint leaves, finely chopped|
- To make the QL Egg masala, heat ghee in a pan and cook the sliced onions over medium heat until golden brown. Add the mustard seeds, then the ginger-garlic paste, chilli powder and black pepper. Sauté until fragrant, then add in the boiled QL Eggs. Remove from heat and keep aside.
- To make the rice masala, grind the garlic, ginger, green chilies, mint leaves, coriander leaves, cumin seeds and fennel seeds with 2 tablespoons of water into a paste.
- Add 1 tablespoon of ghee to a pan over medium heat and add cinnamon, cloves and cardamom, followed by the tomato and blended paste. Sauté until the tomato is softened and cooked, add the biryani powder and chilli powder, then sauté for a few minutes more until fragrant.
- Add the rice to the pan and mix well with the rest of the ingredients, then pour all the contents of the pan into a rice cooker. Add the remaining water and salt, stirring lightly to mix. Set the rice cooker to cook.
- When the rice has cooked, stir in 2 tablespoons of ghee and mix well, add in the egg masala, drizzle the saffron* mixture all over and keep in the rice cooker for another 5 mins.
- Ladle out warm onto a plate, garnish with chopped mint and serve with curry or cucumber raita.
* Saffron can be diluted with warm milk or yogurt for the extra richness.