Fragrant and delicate, egg biryani is aromatic basmati rice that goes well with hard-boiled eggs to bring succulence into the dish for any occasion. Simple yet utterly flavourful, the egg biryani would travel through your expectations into the mouth. The recipe for egg biryani is to Marinate eggs in yoghurt, ginger-garlic paste, and spices to let flavours seep into the eggs. In the other pan, add onions; those are saut ed till golden brown, then add tomatoes and herbs such as cumin, coriander, and garam masala. Then pour your partially cooked basmati rice on top, followed by the eggs marinated in all those spices. This way, each grain of rice absorbs the super yummy flavours from the herbs and the eggs. To get the right effect, place a tight lid on the pot and let it cook for a while with low heat, allowing the steam to infuse the rice with that appetizing flavour. The final step would be fluffing it lightly and serving. It now contains eggs integrated throughout, so you have one bite where you can relish the goodness of the eggs in every mouthful. This is one egg biryani recipe that doesn't just give you a different twist but is a wholesome, protein-rich meal. Soak up the delight of this egg biryani with raita or salad for a complete dining experience to please family and friends!

• 4 eggs
• 250 gms basmati rice
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp ginger garlic paste
• 1 onion
• 1 tsp coriander powder
• 2 green cardamom
• 4 tbsp cooking oil
• 2 bay leaf
• 1 inch cinnamon stick
• Salt

• Egg biryani is a super tasty dish that is so aromatic yet will remain excellent through good balances of spices and textures.
• Here's how to start: boil four eggs until they become hard-boiled. Once cooked, carefully peel the eggs to set them aside.
• Next, take 250 gms of basmati rice, wash it thoroughly, and soak it in water for 30 minutes.
• The soaking enables the rice to absorb more water and provides it with excellent distribution while cooking, which makes the rice fluffy after the cooking is over.
• Once it soaks, drain the water and set the rice aside.
• Now, let's build up those flavours in the dish. Heat three tablespoons of oil in a deep pan over medium heat.
• Add the oil once hot with cumin seeds, two bay leaves, three cloves, two green cardamoms, and a one-inch piece of cinnamon stick.
• Let these spices roast for about a minute till they give out their aromatic smell.
• This fragrant paste is the base of your biryani and is followed by the layers of goodness to come.
• Add one large finely chopped onion to the pan. Saut the onion, allowing it to turn golden brown, which takes about 5-7 minutes.
• This will bring a spot of caramelisation to the dish, bringing out that sweetness and depth.
• When they are perfectly golden, add one tablespoon of ginger-garlic paste.
• Now, cook for the remaining two minutes and let the paste mingle with onions to permeate the oil with its essence of richness.
• Once the onion mixture is ready, add chopped tomato and 1/4 teaspoon of turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, and half a teaspoon of garam masala.
• Cook this mixture till the tomatoes get mushy and the oil begins to separate from the masala, meaning the spice is well-cooked and fragrant.
• This step colours the dish perfectly but also brings about the flavour profile. Rice is next. Then add the soaked and drained rice to the pan, gently mixing it with the masala so that each grain is coated by flavour.
• Add 500 ml of water along with salt to taste.
• Bring to a boil; reduce heat, cover the pan, and let the rice cook until it is about 90% done.
• This slow-cooking method ensures that rice has a fluffy texture and, at the same time, soaks the delightful spices.
• Meanwhile, while you allow the rice to cook, take another pan and heat one tablespoon of oil over medium flame.
• Shallow-fry the hard-boiled eggs so that they get a golden colour on all sides, which also provides a pretty texture and flavour.
• Once you fry the eggs, add them carefully to the half-cooked rice and mix the eggs with the partially fried rice.
• Finally, garnish with fresh coriander leaves and some crunchy fried onions.
• That will give it an added appearance yet add a lovely crunch and fresh taste.
• Again, cover it and let it cook over low heat for 5-7 minutes, and let all the flavours combine.
• Just before you want to have it, open the pan and let the mouthwatering aroma of homemade egg biryani rise for you.
• Have it hot with raita or any fresh salad for a wholesome meal.
• It is more than just a dish: it is an experience that will bring joy to your taste buds and amaze your guests with every delicious bite! Enjoy this recipe of egg biryani.