Egg biryani

Name: Egg biryani
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 9 medium free range eggs; ¼ tsp turmeric; 2 tbsp vegetable or sunflower oil; 4 tbsp ghee; 3 medium onions, finely sliced; 2 tsp salt; 2 large cloves garlic, crushed (to make 1 tbsp); 5 cm piece ginger, peeled and finely grated (to make 1 tbsp); 3 medium tomatoes, chopped

Dina Begum's aromatic and comforting egg biryani is a perfect one-pot meal for slow weekends or for serving as part of a feast, when gathering with friends and family for a special occasion. The eggs are coated in turmeric and lightly fried for texture, then added to a rich tomato-based gravy made with toasted ground spices and fried onions, before being layered with basmati rice. The biryani is finished with extra fried onions, coriander and mint, then dotted with saffron.

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VegetarianHealthySource of protein1 of your 5 a day

Serves6
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
PlusResting

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9 medium free range eggs
¼ tsp turmeric
2 tbsp vegetable or sunflower oil
4 tbsp ghee
3 medium onions, finely sliced
2 tsp salt
2 large cloves garlic, crushed (to make 1 tbsp)
5 cm piece ginger, peeled and finely grated (to make 1 tbsp)
3 medium tomatoes, chopped

For the spice mix

1¼ tsp cumin seeds
1¼ tsp coriander seeds
4 cardamom pods
½ stick cinnamon
2 tsp mild chilli powder
2 bay leaves
½ tsp garam masala

For the rice

500g basmati rice
1 tsp salt
½ tsp vegetable or sunflower oil
1 bay leaf
2 cardamom pods
½ stick cinnamon
Generous pinch saffron
½ x 25g pack coriander, leaves roughly chopped
½ x 25g pack mint, leaves roughly chopped, plus extra leaves for garnish

Make the spice mix. Place a small frying pan over a medium heat. Add the cumin, coriander, cardamom and cinnamon. Toast for 2 minutes, stirring continuously, until fragrant. Grind using a spice grinder (including the cardamom pods), then add the chilli powder, bay leaves and garam masala to the mix and set aside.
Place the eggs in a pan of cold water, then bring to the boil and cook for 10-12 minutes. Cool under cold water, then peel. Score vertical lines around the surface of the eggs and rub the turmeric over them. Heat the oil in a large frying pan over a medium heat and fry the eggs for 2-3 minutes, until light golden. Remove from the oil and set aside on a plate.
Add the ghee to the same pan and fry the onions with 1 tsp salt over a medium-high heat until golden, for 10-12 minutes. Remove a third of the onions and set aside. Add the garlic, ginger, remaining 1 tsp salt and 100ml water to the pan. Cook for 4-5 minutes, until oil rises to the surface.
Stir in the spice mix and tomatoes with 250ml water and simmer on a low-medium heat for 8-10 minutes, squishing the tomatoes down with the back of a spoon until you have a thick gravy that falls easily off a spoon. Stir in the eggs and cover with a lid to keep warm.
Wash the rice in a few changes of water and place in a large saucepan. Boil a kettle of water. Cover the rice with boiling water to around 8cm above the rice, then bring to the boil over a high heat with the salt, oil, bay, cardamom and cinnamon. Cook for 7-8 minutes, until 90% done – a grain pressed between your fingers will be soft, with a little firmness at the centre. Drain using a fine mesh sieve and set aside.
Steep the saffron in 3 tbsp hot water. Layer the biryani in a large heavy-bottomed pan with a tight-fitting lid. Add 2 tbsp gravy to the bottom, then a third of the rice. Spoon over half the remaining gravy and a few eggs, then layer with another third of the rice. Sprinkle with half the reserved fried onions, the coriander and mint. Repeat with the remaining egg mixture, rice and onions and dot the top layer of rice with the saffron water.
Cover and put the pan over a medium heat for 2 minutes, then turn it down to low for 18-20 minutes. Leave to rest for 10 minutes, then carefully plate up, slicing some eggs in half if desired, and garnish with extra mint leaves.