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Author:
Franco Salzillo
Just when you think rice is a bit boring, you discover biryani and find in the golden, fragrant rice a meal that you just can’t get enough of. That’s the magic behind the ancestral and very traditional dish.
Now, most people serve their biryani with chicken to a point where they’re inseparable. Well, let me tell you, biryani rice is much more versatile than that. You can top it with roasted veggies, tofu or any protein. I’m topping mine with soft-boiled eggs, and it’s delicious!
The thing with eggs is that they’re super healthy, great sources of protein and nutrients. They’re easy to cook, too, and they look pretty over a nice, steamy bowl of biryani.
When you cut those soft-boiled eggs open, the runny yolk infuses the rice with the most decadent creaminess, and that’s what I would like you to try today.
Rice biryani can be as complex or sophisticated as you want. You can season it with over a dozen herbs, curries and spices, or you can keep it simple. I like mine simple, so I infuse the rice with aromatic cloves and bay leaf, and later season it with turmeric, saffron, nutmeg and garam masala. Use your favorite spices; there’s no hard rule about how you should season biryani. What you want is flavorful rice, and there are many ways of achieving that.
Chicken stock helps bring the rice and the spices together and gives the biryani the recognizable chicken taste we’ve learned to love.
Once you have the rice, the rest is easy. I top it with soft-boiled eggs, and dinner is ready. Let’s make some easy egg biryani!
In a pot, add the rice, water, cloves and bay leaf. Bring to a boil and reduce the heat to low. Cook for 15 more minutes until the water is absorbed and evaporated. Set aside.
In a bowl, steep the saffron strains in the milk for 3 minutes and pour them into the rice.
Heat the chicken stock and mix in the nutmeg and garam masala. Pour along with the saffron milk over the rice.
Season with salt and pepper. Mix well without over-mixing.
In a small saucepan, bring two cups of water to a boil and add the eggs. Cook for 3-4 minutes for soft-boiled eggs.
Remove the eggs, rinse in cold water and peel.
Serve the rice into four bowls and top them with the soft-boiled eggs.
