Recipe: Egg Biryani

Ingredients

• Basmati rice 3 cups (soaked for 30 minutes)
• Eggs 6 to 8
• Onions 2 large sliced
• Mint leaves 1 cup
• Coriander leaves 1 cup
• Cloves 6
• Cinnamon Stick 2
• Star anise 2
• Whole cardamom 2
• Shah zeera 1 tsp
• Whole bay leaves 4
• Saffron ¼ tsp
• Milk 10 ml
• Tomatoes 1
• Green Chillies 3
• Dhania powder 1tsp
• Garam Masala powder ½ tsp
• Ginger garlic paste 1 tsp
• Yogurt 3 tbsp
• Turmeric powder ½ tsp
• Salt upon taste
• Red Chilli powder 1 tbsp

Instructions

1. Boil eggs then cut in to halves and leave aside.

2. Take a vessel, put oil and brown the onions, once done strain excess oil.

3. In that same vessel fry bay leaves, cloves, cinnamon sticks, whole cardamom, star anise and shah zeera. Saute and then remove from oil. (cloves are missing in the picture)

4. Boil water for the rice and add salt and the above fried spices to it. Once water boils, put in the already soaked rice and cook till 3/4th done. Next strain out excess water and let the rice be in the strainer.

5. Now in the same vessel we will add green chillies, tomatoes, ginger garlic paste, salt and chilli powder. Cover and cook till the tomatoes are tender.

6. Now add yogurt, mixed with coriander powder and garam masala, fresh coriander and mint leaves. Again cover and cook till the oil becomes separate from gravy. Add boiled eggs to it and stir fry to complete the curry.

7. In the pot where I boiled my rice, I will start layering the biryani. First fried onions, then egg curry, then coriander and mint leaves and then rice. Repeat the layers according to your wish.

8. Warm milk and saffron in microwave, pour over the layered biryani and put on dum for 15 minutes.

9. Time to serve.