Egg biryani (one pot rice dish/stove-top)

Have a wide-mouthed pan ready to cook your egg biryani with a tight-fitting lid.

Have all the ingredients chopped and ready. Review the workflow for the tips question and set up your ingredients to prepare the biryani.

For your convenience, I have also listed the ingredients in the order they are used.

Place a frying pan over low-medium heat. Pour in the oil or ghee, heat for a few seconds and add the sliced onions.

Fry the onions over steady heat for 7 to 10 minutes until they are golden in colour.

Once they turn golden, use a slotted spoon to drain any excess oil and transfer to a bowl.

Next, fry the raisins until they turn plump, two to three minutes over low-medium heat.

Repeat the same process with the cashews(optional).

Fill a medium-sized pan with 3 to 4 cups of water with one tablespoon of vinegar.

Bring the water to a rolling boil.

Gently place the eggs in the water, making sure they are completely submerged.

Boil the eggs for 10 to 12 minutes over medium heat. Once the eggs are boiled, remove them from the stove and let them rest in the hot water for 5 minutes.

Drain the hot water and place the eggs under cold running water for a few minutes.

Once cool enough to handle, gently tap the shell over a hard surface and peel the shell off.

With a sharp knife and make superficial slits over the eggs on all sides(3 slits should do).

As the eggs cool, make a small paste with red chilli powder, turmeric powder and a few teaspoons of water.

Roll each of these eggs in the spice paste you’ve made.

Once the eggs are ready, gently fry the eggs in the same oil used to fry onions. Add extra oil or ghee if needed.

You will need to constantly turn the eggs to evenly fry them on all sides.

Fry until they are golden in colour. Once the eggs are fried, set them aside.

Wash the basmati rice until the water runs clear.

Add water just enough to submerge the rice and let it soak for 5 to 10 minutes.

Once the rice is soaked, drain the water and set it aside.

Place the heavy-bottomed pan over low fire and pour in the oil or ghee(optional).

Add the sliced onions, green chillies, and ginger garlic paste.

Cook the onions until they turn soft.

Add the cumin seeds, cardamom, cloves, cinnamon and bay leaf.

Stir for 60 seconds over low-medium heat, then season with salt.

Make sure you are constantly moving the ingredients around to avoid the cumin seeds and other spices from burning.

Add the red chilli powder, coriander powder, turmeric powder and garam masala.

Sauté over low heat and combine the spices for a minute.

Add the plain yoghurt to the pan and combine over low heat with the spice paste.

Combine well until you have a thick masala paste. Make sure to reduce the heat to low.

Add the washed and soaked water to the masala. Maintain low heat.

Combine the masala with the rice for a few minutes.

Add the water to the cooking pan. Stir the rice and water to spread the spice paste.

Add the coriander and mint leaves to the cooking rice. Season with salt.

Cover with a lid and slow-simmer over medium heat until the water is completely reduced and the rice is visible.

Make sure that you maintain a steady heat to cook the biryani and avoid opening the lid constantly to check if the rice is done.

Instead, check in every 10-minute intervals until you notice the water evaporates completely.

Once the water has been absorbed by the rice, switch off the stove and remove the pot from the stove.

Let the rice rest with the lid on for 5 minutes so any remaining water is absorbed.

Once the 5 minutes are over, remove the lid and use a large spoon to gently fluff the rice from the bottom to the top of the cooking pot.

Do this gently and use the spoon a few times to turn the rice from the bottom to the top.

Immediately transfer to a large platter.

Garnish the rice with the onions, raisins and cashew fry. Place the fried eggs, cashews and onions over the rice.

If you are serving the egg biryani a little late, cover the biryani pot with foil and place it in a preheated oven.