Name: Dhaba Style Egg Keema Biryani
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 Egg, hard-boiled, 2 grated and 1 halved; 2 cup Cooked Rice, preferably cold Basmati rice; 1 Onion, finely chopped; ½ cup Tomato Puree; ½ tbsp Ginger-Garlic Paste; 1 tbsp Biryani Masala; ⅛ cup Mint Leaves, finely chopped; ⅛ cup Coriander Leaves, finely chopped; 1½ tbsp Ghee; ¾ tsp Salt, to taste

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

In a large wok or heavy kadhai, heat the ghee until very hot. Add the finely diced onions. Sauté them over high heat, stirring constantly, until they turn a deep caramelized brown.
Turn the heat down. Add the ginger-garlic paste and fry for 60 seconds. Add the tomato puree straight away. Cook it down until the tomatoes break apart completely and the seasoned oil separates out.
1 min
Add the biryani masala, the salt and the finely chopped mint and coriander. Stir well to bring it together into a very thick, well-flavoured base.
Add the grated hard-boiled eggs (egg keema) to the masala. Toss very gently for 2 minutes. The egg should soak up the flavour without breaking down into mush.
2 min
Add the cold, pre-cooked rice to the kadhai. Fold it through carefully, working until every grain is coated in the egg masala without breaking the rice.
Cover with a tight lid. Leave it on a very low simmer for exactly 5 minutes so the heat works right through. Top with the halved boiled eggs and serve immediately.
5 min

How to tell it's done

A semi-dry, striking rice dish where light, separate grains are mixed through with rich, meaty-textured pieces of heavily spiced egg.

Getting it right

Tip

Use cold, day-old rice for this. Fresh hot rice is still full of water and will clump into a sticky porridge as soon as it meets the keema.

What to serve it with

A ferociously efficient, high-impact tactical dinner. Demands to be consumed directly from the firing pan, tactically supported by a hyper-cooling, dairy-dense onion and tomato raita to neutralize the aggressive spice profile.

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