One-Pot Egg Biryani

 Ingredients

• Basmati rice
• Eggs
• Onions, thinly sliced
• Ginger-garlic paste
• Green chilies
• Tomatoes or yoghurt
• Biryani masala
• Whole spices (bay leaf, cinnamon, cloves, cardamom)
• Fresh coriander and mint
• Ghee or oil
• Salt and water

Preparations

Start by washing and soaking basmati rice for 20–30 minutes. This step ensures long, fluffy grains. Meanwhile, hard-boil the eggs, peel them, and lightly score the surface so they absorb the masala later.

2. Build the Flavour Base

Heat ghee or oil in a heavy-bottomed pot. Add whole spices like bay leaf, cinnamon, cloves, and cardamom. Once they release aroma, toss in thinly sliced onions and sauté until golden brown for that classic biryani depth.

3. Create the Masala

Add ginger-garlic paste and green chilies, sauté well. Stir in chopped tomatoes or whisked yoghurt and cook until the mixture thickens into a rich masala. Sprinkle biryani masala and salt, mixing thoroughly for a balanced spice profile.

4. Add Eggs and Rice

Place the scored eggs into the masala and coat them gently. Drain the soaked rice and add it to the pot, ensuring it mixes evenly without breaking the grains.

5. Cook and Rest

Pour in measured water, bring it to a boil, then cover and cook on low heat until the rice is perfectly done. Turn off the heat and let the biryani rest for 10 minutes before fluffing. This resting time locks in aroma and prevents sogginess.

Cooking everything together allows the rice to absorb the spices directly, resulting in deeper flavour. It also prevents overcooking or dryness, which can happen during traditional layering. The steam trapped in a single pot helps the eggs remain soft while the rice cooks evenly.

Common Mistakes to Avoid

1. Skipping the rice soaking step: Affects grain length

2. Using too much water: Makes the biryani soggy

3. Overcooking eggs: Makes them rubbery

4. Cooking on high heat throughout: Burns the base

1. Can I Make One-Pot Egg Biryani Without Biryani Masala?

Yes! You can use a mix of garam masala, coriander powder, and a pinch of turmeric for a similar flavour profile.

2. How Do I Prevent Eggs From Breaking While Cooking?

Score them lightly and stir gently after adding to the masala. Avoid vigorous mixing once eggs are in the pot.

3. Can I Cook This Biryani In An Instant Pot Or Pressure Cooker?

Absolutely. Use the saute mode for the masala, then pressure cook on low for 5–6 minutes after adding rice and water.

 

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