Egg Biryani

Ingredients and Directions

Rice

Directions

1. Soak 2 cups of basmati rice for 30 minutes.

2. Boil water and add the dry spices (bay leaf, cloves, cardamom pods, black peppercorns, cinnamon sticks, and cumin seeds).

3. When the water comes to a boil, add 1 Tbsp oil, 1 ½ tsp salt, and 1 tsp lemon juice.

4. Add the soaked rice, put the lid back on the pot, and bring the water to a simmer for 5-7 minutes until the rice is 75% cooked. Then drain the water and set the rice aside.

Ingredients

• 2 cups dry basmati rice
• 4 cups water
• 1 bay leaf
• 5 whole cloves
• 4 cardamom pods
• 4 black peppercorns
• 4 cinnamon sticks
• ½ tsp cumin seeds
• 1 Tbsp vegetable oil
• 2 tsp table salt
• 1 tsp lemon juice

Hard Boiled Eggs

Directions

1. Coat 6 hard boiled eggs with salt, turmeric, and red chili powder. Then use a knife to poke little slits into the eggs. Set aside.

Ingredients

• 6 hard boiled eggs, peeled
• ¼ tsp salt
• ¼ tsp ground turmeric
• ½ – 1 tsp red chili powder

Sauce

Directions

1. Heat ¼ cup vegetable oil in a pot over medium-high heat. Then add the red onions and fry until browned and crispy. Remove the onions and set on a paper-towel lined plate. Set aside.

2. Add the hard-boiled eggs into the oil and fry until browned. Remove them and set aside.

3. Add the bay leaf, cloves, cardamom pods, black peppercorns, and cinnamon sticks and cumin to the oil and fry until fragrant.

4. Then add the ginger, garlic and chilis. Fry for 2 minutes.

5. Add red chili, turmeric, garam masala, and coriander. Mix to combine. Add diced tomatoes. Mix for 1 minute.

6. Add 2 Tbsp yogurt and ½ cup water and mix.

7. Wait until the oil separates out, then add the fried onions and eggs back into the pot. Cover and simmer until the oil separates again.

8. Garnish the bottom of the pot with fresh coriander and fresh mint.

9. Add the rice, then place more fried onions, coriander, and mint on top of the rice.

10. Cover the pot, then put it over a medium flame for 10 minutes or until the rice is fully cooked. Mix up the contents of the pot, then serve.

Ingredients

• ½ cup vegetable oil
• 1 small red onion, diced (about 1 cup)
• 1 bay leaf
• 5 cloves
• 4 cardamom pods
• 4 black peppercorns
• 2 cinnamon sticks
• ½ tsp cumin seeds
• 1 Tbsp Ginger, grated
• 1 tsp Garlic, minced
• 2 green chilis, poked with holes
• ½ – 1 tsp red chili powder
• ¼ tsp turmeric
• 1 tsp garam masala
• ½ tsp ground coriander
• ½ cup roma tomatoes, diced
• 2 Tbsp unflavored yogurt
• ½ cup water
• 4 Tbsp fresh cilantro, divided
• 4 Tbsp fresh mint leaves, divided