Egg biryani

Method

1. 1 Boil the eggs for 9 minutes, then peel them and make a few light incisions around each egg.
2. 2 The incisions around the egg allow the masala to penetrate, while smooth eggs only allow the masala to adhere to the outer shell.
3. 3 Fry the eggs in ghee with chili powder and turmeric for 4 minutes until the egg surface is golden and has absorbed the color.
4. 4 Sauté the onions until browned, then cook the tomatoes with yogurt to make masala sauce for 12 minutes.
5. 5 Boil the soft rice for 6 minutes, then layer it with sauce and fried egg.
6. 6 Pour saffron water over the mixture and simmer over the lowest heat setting for 20 minutes, covered tightly.

With an appliance

• Oven 1 hr 30 min

  Replace step 6: cover the rice cooker tightly, place it on the bottom rack of the oven at 170 degrees for 15 minutes, then let it rest for 5 minutes; after about 5 minutes, the heat will be evenly distributed around the pot, making the rice fluffy and allowing the sauce to absorb the egg without having to constantly monitor the heat, resulting in less localized burning at the bottom. The steps for frying the eggs and layering remain the same.