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Egg and Potato Biryani
  • Egg and Potato Biryani
  • Egg and Potato Biryani
Egg and Potato Biryani

Egg and Potato Biryani

Biryani is a staple on Indian restaurant menus and the perfect dish for sharing.

The key element is sealing the cooking dish tightly so the rice cooks in the fragrant steam and when opened at the table guests can savour the beautiful aromas.
More Info

Book: Curry Legend Veggie Table

Page number: 36

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 1 hour 10 mins

Origin: India
Shopping List

  • 4 eggs (any size)
  • 300g new potatoes - peeled and cut into bite-size pieces
  • 2 medium onions - thinly sliced
  • 2 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 2 tsp
  • 100g natural yogurt (full fat is best)
  • 40g butter
  • 200ml milk (any type)
  • 300g basmati or standard long grain rice
  • 50g raisins or sultanas
  • 100ml oil (sunflower or vegetable oil is best)
Blends Needed

HALDI BLEND: 3 tsp

JEERA BLEND: tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: ½ tsp
Goes Great With
Also Works a Treat With

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