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Lunch · Indian

Lucknowi Egg Biryani

55 min Serves 4 ~627 kcal/serving ~£5.80 (£1.45/serving) Gluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 8 egg
  • 350 g basmati rice
  • 2 onion, finely sliced
  • 100 g natural yoghurt
  • 3 garlic cloves
  • 15 g fresh ginger, grated
  • 1 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 saffron strands
  • 3 tbsp ghee
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
627 kcal
Protein
23.9 g
Carbohydrate
78.5 g
of which sugars
6.9 g
Fat
23.4 g
of which saturates
10.8 g
Fibre
2.8 g
Salt
0.47 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the eggs for 9 minutes, cool, peel and set aside. Rinse the basmati rice and soak for 15 minutes, then boil in salted water for 6 minutes until three-quarters cooked, and drain.

  2. 2

    Soak the saffron strands in 3 tbsp warm water.

  3. 3

    Heat the ghee in a wide pan and fry the sliced onion over medium heat for 10 minutes until deep golden, then stir in the garlic, ginger, kashmiri chilli powder and garam masala.

  4. 4

    Add the natural yoghurt and the boiled eggs, turning gently to coat them in the spiced onion mixture.

  5. 5

    Scatter the parboiled rice over the top, drizzle with the saffron water, cover tightly and cook over the lowest heat for 15 minutes until the rice is tender.

  6. 6

    Fold through gently to combine, taking care not to break up the eggs, and scatter with the chopped coriander to serve.

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