Egg Biryani Karnataka

Method

1. 1

   Boil and marinate eggs: Hard-boil 5-6 eggs. Peel, make cuts. Mix with 1 tsp red chilli powder, half tsp turmeric and salt. Fry in 1 tbsp oil 2-3 minutes until golden. Set aside.

2. 2

   Fry birista: Slice 2 large onions. Deep fry until dark golden. Drain. Reserve oil.

3. 3

   Parboil Sona Masoori rice: Wash 2 cups Sona Masoori rice. Soak 20 minutes. Boil in salted water with whole spices 6-7 minutes. Drain.

4. 4

   Make masala base: In a heavy pot heat reserved oil. Add 3 chopped tomatoes and cook 8 minutes. Add 1.5 tsp red chilli powder, 1 tsp biryani masala and salt. Cook 3 minutes.

5. 5

   Add fried eggs: Place eggs on the masala base.

6. 6

   Layer rice: Add parboiled rice over eggs.

7. 7

   Add garnishes: Add birista, 3 tbsp ghee, fresh mint and coriander.

8. 8

   Add saffron milk: Drizzle saffron milk over rice.

9. 9

   Seal and dum cook: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 20-25 minutes.

10. 10

    Serve: Rest 8 minutes. Open and serve. Karnataka egg biryani uses Sona Masoori rice. Serve with raita.