Egg Biryani

4 hard-boiled eggs, remove the shell, cut length-wise and keep aside
1 medium size onion, cut into thin long slices
2 cups basmati rice
3 cups water
1 bunch coriander leaves
2 tbsp ginger-garlic paste
1/2 bunch mint leaves
5 Green chillies
4 tbsp milk
10 saffron strands
Salt as per taste
3 tbsp butter
2 tbsp oil
 1/2 tbsp red chilli powder
1/2 tbsp coriander powder
1/4 tbsp cumin powder

Whole Masala:
2 cardamom
2 bay leaves
2 cloves
1/4 tbsp shahjeera

Garam Masala Powder Ingredients: (Grind them to powder)
Cardamoms - 6
Cinnamon - 2
Cloves - 6
Shahjeera - 1 spoon

In a bowl, add 2 cups of rice and enough water and soak the rice
In milk, soak saffron strand.
In a pan, add 2 tbsp butter and 2 tbsp oil and once it is hot, add whole masala and fry for a min
Now add onion pieces and fry till the onion pieces are translucent
Add coriander leaves, green chillies, mint leaves and fry for 2 more min
Add ginger-garlic paste and fry till the raw smell disappears
Add salt, yogurt (curd) and mix well and cook till the oil appears on the sides
Add 1 tbsp garam masala powder, rice and 3 cups of water and stir well and cook till the rice is ready
Meanwhile in a bowl, add red chilli powder, coriander powder, cumin powder and little salt and mix well. Sprinkle this mixture on egg pieces.
Now in another pan, add 1 tbsp butter and on very low heat, fry the egg pieces lightly ensuring that the yellow part stays in-tact
Once the rice is about to be ready, add these egg pieces to the rice, mix well and let it cook completely. Switch off the heat.
Garnish rice with coriander leaves and saffron milk and let it sit for some 10 min before you serve.

A very yummy Egg Biryani is ready to eat!! Goes well with raitha or Mirchi ka Salan :-)

1 comment:

  1. Anonymous8:31 PM

    That looks nice for veggies..