Biryanic Rice with Meat and Egg

Step 1

Rinse the 1.5 cups basmati rice in cold water until clear, then soak in water for 20 minutes. Meanwhile, boil the 2 eggs for 9 minutes, cool, peel, and halve.

Step 2

Heat 2 tbsp oil in a large pot over medium-high. Add the 1 lb beef stew meat and brown on all sides, about 6-8 minutes, until deeply browned. Remove and set aside.

Step 3

In the same pot, add the 1 sliced onion and 1 diced carrot. Cook over medium until softened and golden, about 5-7 minutes.

Step 4

Stir in the 2 tsp garam masala and 1 tsp salt. Cook for 1 minute until fragrant.

Step 5

Return the beef to the pot. Add the drained rice and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

Step 6

Let the biryani rest, covered, for 5 minutes. Fluff with a fork and top with the halved eggs before serving.

Step 7

Serve hot, with extra garam masala on the side if desired.