Tomato and Ginger Biryani with Eggs (Printable)

Aromatic basmati rice layered with spiced tomatoes, ginger, and perfectly cooked eggs.

# Ingredient List:

→ Rice Base

01 - 2 cups basmati rice, rinsed and soaked
02 - 3 cups water
03 - 1 teaspoon salt

→ Eggs

04 - 4 large eggs

→ Vegetables and Aromatics

05 - 2 tablespoons vegetable oil or ghee
06 - 1 large onion, thinly sliced
07 - 2 cups ripe tomatoes, chopped
08 - 2-inch piece fresh ginger, peeled and finely grated
09 - 2 cloves garlic, minced
10 - 2 green chilies, sliced (optional)
11 - 1/2 cup plain yogurt

→ Whole Spices

12 - 1/2 teaspoon cumin seeds
13 - 3 green cardamom pods
14 - 4 whole cloves
15 - 1 cinnamon stick
16 - 1 bay leaf

→ Ground Spices

17 - 1/2 teaspoon ground turmeric
18 - 1 teaspoon ground coriander
19 - 1 teaspoon garam masala
20 - 1/2 teaspoon red chili powder (optional)
21 - 1 teaspoon salt, plus additional to taste

→ Garnish

22 - 1/4 cup fresh cilantro leaves, chopped
23 - 1/4 cup fresh mint leaves, chopped
24 - 2 tablespoons fried onions (optional)
25 - Lemon wedges for serving

# How to Make:

01 - Rinse basmati rice under cold water until water runs clear. Soak for 20 minutes, then drain thoroughly.
02 - Bring 3 cups water and 1 teaspoon salt to a boil in a saucepan. Add rice and simmer uncovered until 70% cooked, approximately 7-8 minutes. Drain and set aside.
03 - Place eggs in a pot of cold water. Bring to a boil, then simmer for 8 minutes for medium-hard yolks. Cool under running water, peel, and set aside.
04 - Heat oil or ghee in a large heavy-bottomed pan over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 1 minute until fragrant.
05 - Add sliced onions to the pan. Cook until golden brown, stirring occasionally, about 8-10 minutes.
06 - Stir in grated ginger, minced garlic, and green chilies. Sauté for 2 minutes until aromatic.
07 - Add chopped tomatoes, turmeric, coriander, garam masala, chili powder, and salt. Cook until tomatoes soften and oil separates, approximately 5-7 minutes.
08 - Lower heat and stir in yogurt. Cook for 2 minutes to blend flavors.
09 - Spread partially cooked rice over the tomato-ginger mixture. Gently mix once or twice to create a marbled effect.
10 - Nestle peeled eggs into the rice. Cover tightly and cook on very low heat for 15 minutes in dum-style to meld flavors.
11 - Remove from heat and let stand for 5 minutes. Fluff gently with a fork. Garnish with chopped cilantro, mint, fried onions, and lemon wedges before serving.

# Expert Tips:

01 -
  • The tomato ginger base creates layers of flavor that develop while the rice steams
  • Eggs nestled in the rice make it a complete protein rich meal
  • The house smells absolutely incredible while this cooks
02 -
  • Never skip soaking the rice or it will cook unevenly and turn mushy
  • The tightest fitting lid you have makes the difference between fluffy and gummy rice
  • Resist the urge to check on it while it steams the trapped steam is essential
03 -
  • Fry your peeled eggs in a little oil with spices before nesting them in the rice
  • Let the biryani rest covered for 5 minutes off the heat before fluffing
  • Use a heavy pan or place a flat skillet under your lid for even heat distribution

Return