Egg Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Boil the eggs in a pot of water for about 10 minutes until hard-boiled. Cool, peel, and set aside.

3. 3

   Heat oil in a large pan over medium heat. Add sliced onions and sauté until golden brown.

4. 4

   Add the ginger-garlic paste and sauté for another minute until fragrant.

5. 5

   Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Stir in the biryani masala, turmeric powder, red chili powder, and salt. Cook for 2 minutes.

7. 7

   Add the yogurt and mix well. Cook for another 2 minutes.

8. 8

   Add the drained rice to the pan and mix gently to coat the rice with the spices.

9. 9

   Pour in 400ml of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

10. 10

    Slice the boiled eggs in half and place them on top of the rice. Cover and let it sit for 5 minutes.

11. 11

    Garnish with fresh coriander leaves before serving.