Energize with Wholesome Goodness: Brown Rice Egg Biryani

Brown Rice egg biryani

Ingredients

  • recipe ingredients icon
    1 cup brown Basmati rice, soaked for 30 minutes and drained
  • recipe ingredients icon
    2 cups water for cooking the rice & Salt to taste
  • recipe ingredients icon
    Whole spices (2 bay leaves, 4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick)
  • recipe ingredients icon
    4 hard-boiled eggs, peeled and cut in half
  • recipe ingredients icon
    2 large onions & 1 cup plain yogurt
  • recipe ingredients icon
    2 tablespoons ginger-garlic paste
  • recipe ingredients icon
    1 teaspoon red chili powder, garam masala & biryani masala
  • recipe ingredients icon
    1/2 teaspoon turmeric powder
  • recipe ingredients icon
    A pinch of saffron strands soaked in 2 tablespoons of warm milk
  • recipe ingredients icon
    A handful of chopped mint leaves & cilantro leaves
  • recipe ingredients icon
    2 tablespoons ghee (clarified butter) or vegetable oil

Time

50 Min

Ingredients

19

Calories

110

Preparation

  • recipe preparation icon
    In a large pot, bring 2 cups of water to a boil. Add the soaked and drained brown Basmati rice, along with whole spices and salt. Cook the rice until it's fully cooked but still firm. Drain any excess water and set the cooked rice aside.
  • recipe preparation icon
    Boil the eggs until they are hard-boiled. Peel the eggs and cut them in half lengthwise. Set the boiled eggs aside.
  • recipe preparation icon
    In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala, and salt. Add the halved boiled eggs to the marinade and coat them well. Let them marinate for about 30 minutes.
  • recipe preparation icon
    In a heavy-bottomed pot or handi, heat ghee (or vegetable oil) over medium heat. Add sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
  • recipe preparation icon
    Add marinated eggs along with the marinade to the pot and cook for a few minutes until the eggs are coated with the masala.
  • recipe preparation icon
    In the same pot, add a layer of half of the cooked brown rice over the eggs.
  • recipe preparation icon
    Sprinkle some chopped mint and cilantro over the rice. Drizzle some saffron milk and ghee on this layer.
  • recipe preparation icon
    Add the remaining cooked brown rice as the next layer. Again, sprinkle mint, cilantro, saffron milk, and ghee on top.
  • recipe preparation icon
    If using, add a pinch of edible orange food color mixed with milk on the final layer to get a nice color.
  • recipe preparation icon
    Cover the pot with a tight-fitting lid. To ensure a proper seal, you can use aluminum foil or dough to stick the lid to the pot's edges.
  • recipe preparation icon
    Cook the Brown Rice Egg Biryani on low heat for about 15-20 minutes to allow the flavors to meld together.
  • recipe preparation icon
    Once the Dum cooking is complete, gently fluff the biryani with a fork to mix the layers.
  • recipe preparation icon
    Garnish the biryani with the reserved fried onions.
  • recipe preparation icon
    Serve the delicious and healthy Brown Rice Egg Biryani hot with raita and salad.
Scroll to Top