Follow these steps for perfect results
Basmati rice
soaked
Onions
thinly sliced
Onion
sliced and caramelized
Tomatoes
pureed
Eggs
hard boiled
Green Chillies
chopped
Ginger
Garlic
Mint Leaves (Pudina)
chopped
Curd (Dahi / Yogurt)
Saffron strands
soaked in milk
Turmeric powder (Haldi)
Red Chilli powder
Garam masala powder
Bay leaves (tej patta)
Cinnamon Stick (Dalchini)
Cloves (Laung)
Salt
Figaro Pure Olive Oil
Coriander (Dhania) Leaves
chopped
Cashew nuts
roasted in ghee until browned
Wash and soak basmati rice in 1 cup of water for 20 minutes.
Grind ginger, garlic, and green chilies into a paste using a pestle and mortar.
Heat olive oil in a pressure cooker over medium heat.
Add sliced onions and cook until caramelized (5-7 minutes).
Add ginger-garlic paste and whole spices; saute until fragrant.
Add pureed tomatoes, turmeric powder, red chili powder, and garam masala; mix well.
Add hard-boiled eggs to the masala.
Add rice, saffron milk, yogurt, salt, and mint.
Add 3 cups of water.
Pressure cook for three whistles, then turn off the heat.
Let the biryani rest for a few minutes.
Garnish with caramelized onions, coriander leaves, and cashew nuts.
Serve with onion raita and mirchi ka salan.
Expert advice for the best results
Adjust spice level to your preference.
Ghee can be used instead of olive oil for a richer flavor.
Ensure rice is properly soaked to prevent it from becoming sticky.
Everything you need to know before you start
20 mins
Can be made a day ahead; flavor improves with time.
Garnish with fresh coriander, fried onions, and a dollop of raita.
Serve hot with raita and salad.
Pair with papadums and chutney.
Balances the spice.
Cools the palate.
Discover the story behind this recipe
A popular celebratory dish in Indian cuisine.
Discover more delicious Indian Lunch recipes to expand your culinary repertoire
A flavorful and aromatic North Indian dish combining paneer tikka with basmati rice pulao.
A delicious and flavorful Indian street food featuring marinated chicken wrapped in a paratha with pickled onions and chaat masala.
Bhatura is a popular Indian bread, deep-fried and puffy, often served with chana masala (chickpea curry).
A warming and flavorful sweet potato soup with a spicy kick from chiles and ginger.
A flavorful and comforting spiced red lentil soup topped with crispy fried ginger and a dollop of yogurt.
Delicious Calcutta-style kathi rolls filled with spicy paneer and fresh toppings, wrapped in a warm paratha.
A vibrant and flavorful vegetable bhaji salad with a tangy sour cream, lemon, and cilantro dressing. This dish combines crispy fried vegetable fritters with fresh arugula and cucumber for a delightful mix of textures and tastes.
A quick and easy spicy paneer sandwich recipe perfect for a snack or light meal.