Egg Biryani

Preparation :15 mins
Cook :17 mins
Total Time :921 hours 32 minutes
Servings :Makes 4 servings

Ingredients :

For The Masala Eggs
4 boiled eggs , peeled
1/2 tbsp butter
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1 tbsp finely chopped coriander (dhania)

Other Ingredients
1 cup long grained rice (basmati)
2 tbsp oil
1 tbsp ghee
1 small stick cinnamon (dalchini)
1 cardamom (elaichi)
2 cloves (laung / lavang)
1 tsp caraway seeds (shahjeera)
2 slit green chillies
2 tbsp broken cashewnuts (kaju)
3/4 cup sliced onions
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/4 cup curds (dahi)
1/2 cup finely chopped mint leaves (phudina)
1/2 cup finely chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 1/2 tsp biryani masala
1 tsp garam masala
salt to taste

For The Topping
1/4 cup deep-fried onions
2 tbsp finely chopped coriander (dhania)

Method :

For the masala eggs

Heat a small broad non-stick pan, add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for a few seconds.
Add the eggs and coriander, mix gently and cook on a medium flame for 1 minute. Keep aside.

How to proceed

Soak the rice in enough water for 1 hour. Drain well and keep aside.
Heat the oil and butter in a deep non-stick pan, add the cinnamon, cloves, cardamom and caraway seeds and sauté on a medium flame for 30 seconds.
Add the slit green chillies and cashewnuts and sauté on a medium flame for 30 seconds.
Add the onions, ginger paste and garlic paste and sauté on a medium flame for 30 seconds.
Add the curds, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally.Add the mint leaves, coriander, chilli powder, turmeric pwoder, biryani masala, garam masala and salt, mix well and saute on a medium flame for 2 minutes.
Add the rice and sauté on a medium flame for 2 minutes.
Add 1½ cups of hot water, mix gently, cover with a lid and cook on a medium flame for 8 minutes, while stirring occasionally.
Just before serving, re-heat the rice and top it with masala eggs, deep-fried onions and coriander evenly over it.
Serve immediately.