Description
This Saffron Golden Layered Egg Biryani is a comforting, easy-to-prepare meal packed with protein and exquisite flavors. It’s a complete meal in one pot, perfect for busy weeknights and family-friendly home cooking.
Ingredients
Scale
- 6 large hard-boiled eggs, peeled
- 2 cups Basmati rice (400g), aged (Brown rice works too, adjust cooking time)
- 2 large onions, thinly sliced
- 2 medium tomatoes, finely chopped
- 2–3 green chilies, slit (adjust for family-friendly mildness)
- 2 Tbsp ginger-garlic paste (30g)
- 4–5 green cardamom pods
- 2-inch cinnamon stick
- 4–5 cloves
- 2 bay leaves
- 0.5 cup plain whole milk yogurt (120g) (use dairy-free yogurt for plant-based masala base if preferred)
- 0.5 cup fresh mint, chopped
- 0.5 cup fresh cilantro, chopped
- 0.25 tsp saffron strands, soaked in 0.25 cup warm milk (or water)
- 3 Tbsp Ghee or oil (45ml) (reduce for lighter meal)
Instructions
- Boil Eggs: Gently place 6 large eggs in a 2-quart saucepan, cover with cold water, and bring to a boil. Simmer for 8-10 minutes for firm yolks, then immediately transfer to an ice bath for easy peeling.
- Cook Basmati Rice: Rinse 2 cups of Basmati rice until water runs clear. In a large pot, bring 6 cups of water to a rolling boil with 1 tsp salt. Add rice and cook for 5-7 minutes until 70 percent done and grains are al dente. Drain immediately, the grains should be separate and slightly firm.
- Prepare Egg Masala Base: Heat 3 Tbsp ghee or oil in a heavy-bottomed 10-inch skillet. Fry sliced onions on medium heat for 10-12 minutes until deeply golden and caramelized, stirring often. Add ginger-garlic paste and green chilies, cooking for 1 minute until fragrant.
- Build Masala Flavor: Stir in chopped tomatoes, biryani spices (cardamom, cinnamon, cloves, bay leaf), and a pinch of salt. Cook for 5 minutes, mashing tomatoes, until the mixture thickens and oil separates. Whisk 0.5 cup plain yogurt and add to the skillet, stirring constantly to prevent curdling. Gently fold in the peeled hard-boiled eggs. (If the masala looks too dry, splash in 1-2 Tbsp warm water or broth).
- Layer Biryani: In a clean, heavy-bottomed pot (or the same skillet if deep enough), spread half of the par-cooked rice, aiming for an even base layer. Spoon the entire egg masala mixture over the rice, ensuring it’s spread well. Top with half of the chopped mint and cilantro.
- Add Second Layer and Saffron: Carefully spread the remaining rice over the masala layer. Sprinkle the rest of the mint and cilantro, then drizzle the saffron-infused milk evenly over the top layer.
- Perform Dum Cooking: Cover the pot tightly with a lid (seal with foil and a heavy lid for a good seal). Cook on the lowest heat for 15-20 minutes, or until a gentle sizzle is heard. Let it rest for 10 minutes before gently fluffing with a fork.
Notes
The egg masala can be made ahead of time to save precious minutes on busy weeknights. Sensory cues include eggs feeling firm when gently tapped, the masala aroma becoming rich and complex, and a rich, fragrant steam escaping after dum cooking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Dum Cooking, Layering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx 400g)
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 200 mg
Keywords: egg biryani, saffron, Indian, comfort food, easy dinner, one-pot, high-protein, family-friendly, weeknight meal, layered