Description
Egg Biryani is a delightful and flavorful dish that offers a unique twist on the traditional biryani, incorporating boiled eggs as the primary protein instead of meat. Originating from the Nepal subcontinent, Egg Biryani is cherished for its aromatic spices and tender eggs nestled within fragrant basmati rice. Here’s how it’s typically prepared:
Boiled eggs are first halved or left whole, then marinated in a blend of yogurt, ginger-garlic paste, and spices such as cumin, coriander, turmeric, chili powder, and garam masala. This marinade infuses the eggs with flavor and helps tenderize them.
Fragrant basmati rice is soaked, partially cooked with whole spices like cinnamon, cardamom, cloves, and bay leaves, and sometimes infused with saffron for a rich golden hue and aroma.
In a large pot or biryani vessel, layers of partially cooked rice and marinated boiled eggs are alternated, along with fried onions, chopped mint, and cilantro leaves. This layering allows the flavors to blend harmoniously.
The pot is then sealed to trap steam and cooked on low heat until the rice is fully cooked and the eggs are infused with the flavors of the spices.
