Egg biryani is a flavorful and aromatic rice dish made with boiled eggs, fragrant spices, and long-grain basmati rice. It is a popular variation of biryani, which is a classic Indian dish known for its rich flavours. Here's a recipe for making egg biryani:

Ingredients:

? 1 cup basmati rice

? 4-5 boiled eggs

? 2 onions, thinly sliced

? 2 tomatoes, chopped

? 2 green chilies, slit lengthwise

? 3 cloves garlic, minced

? 1-inch piece of ginger, grated

? 1/4 cup plain yoghourt

? 1/4 cup chopped fresh coriander leaves

? 1/4 cup chopped fresh mint leaves

? 1/4 teaspoon turmeric powder

? 1 teaspoon red chilli powder (adjust according to your spice preference)

? 1 teaspoon biryani masala powder

? 1/2 teaspoon cumin seeds

? 4 whole cloves

? 2 green cardamom pods

? 1 cinnamon stick

? 2 tablespoons ghee or oil

? Salt to taste

? Saffron strands soaked in milk (for garnish)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

2. Heat ghee or oil in a large pot or deep skillet over medium heat.

3. Add the cumin seeds, cloves, cardamom pods, and cinnamon stick to the pot. Sauté for a minute until the spices release their fragrance.

4. Add the sliced onions to the pot and sauté until they turn golden brown.

5. Add the minced garlic, grated ginger, and green chilies to the pot. Sauté for a minute until the raw smell of the garlic disappears.

6. Add the chopped tomatoes to the pot and cook until they soften and release their juices.

7. Add the turmeric powder, red chilli powder, biryani masala powder, and salt to the pot. Mix well to combine the spices with the onion-tomato mixture.

8. Add the boiled eggs to the pot and gently coat them with the spice mixture.

9. In a separate pot, bring water to a boil. Add the soaked and drained rice to the boiling water and cook until the rice is 70-80% cooked (still slightly firm). Drain the rice and set aside.

10. In the pot with the spiced onion-tomato mixture, create a layer with half of the partially cooked rice.

11. Spread half of the yoghourt, chopped coriander leaves, and mint leaves over the rice layer.

12. Place the remaining partially cooked rice on top, followed by the remaining yogurt, coriander leaves, and mint leaves.

13. Cover the pot with a tight-fitting lid and cook on low heat for about 10-15 minutes or until the rice is fully cooked and flavours are well blended.

14. Once the rice is cooked, remove the pot from heat and let it rest, covered, for a few minutes.

15. Gently fluff the rice with a fork. Garnish with saffron strands soaked in milk for an appealing presentation.

16. Serve the egg biryani hot with raita or a side salad.

Egg biryani is a satisfying and complete meal on its own. The combination of aromatic spices, tender boiled eggs, and fragrant basmati rice creates a flavorful and hearty dish that is enjoyed by many.