Rice

Egg Biryani

100% natural ingredientsEgg

Saffron rice layered with masala-fried boiled eggs.

Medium spicy

₹468₹562for 4 people · 130 g / person

30 min cook timeStandard prep · Gluten-free

Servings

Minimum 4 people per dish

min 4 pax

From our kitchen notebook

What’s in the crate

Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.

Eggs — boiled8 pc
Basmati rice — par-boiled440 g
Biryani masala kit80 g
Prepared in our kitchen
Whole and ground spices portioned per order with bay, mace and cardamom.
Made from: Whole spice mix

Pre-washedPre-cutPre-marinatedVacuum-sealedIce-packed

Recipe

5 steps · about 30 minutes from crate to table.

1
Unpack and check the formula5 min
Lay out Basmati rice, Biryani masala kit and bring eggs to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
2
Par-boil the rice9 min
Boil the rice in salted water to 70% done — it should still snap in the middle — then drain immediately.
3
Layer and seal6 min
Layer the masala and eggs under the rice, scatter basmati rice, biryani masala kit on top, cover tight.
4
Dum on low heat11 min
Cook on the lowest flame so the steam finishes the rice without catching at the base.
5
Rest, season and serve3 min
Rest 3 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.