Egg Biryani

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Ingredients:

3 cup basmati rice

6 nos hard boiled eggs

3 boiled potatoes cut into 4 pcs each

1/2 tsp haldi

1/2 tsp kashmiri red chilli powder

1 bay leaf

8-10 pcs black pepper

1 cinnamon stick

4-5 cloves

4 green cardamom

1 tbsp shahi jeera

4 big onion finely chopped

2 big onions finely chopped lengthwise

2 tbsp ginger-garlic paste

3-4 red tomatoes finely chopped

2 green chillies

1 tbsp ginger/garlic paste

1/2 tsp haldi

1 tbsp coriander powder

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1 tbsp everest shahi biryani masala

1 tbsp kewra water

1/2 cup saffron milk

1/2 cup beaten curd

4 tbsp oil

1 + 1 tbsp ghee

Salt as per taste

1 small bowl finely chopped coriander and mint leaves 


Recipe:

1. Soaked basmati rice for 30 mins. 

2. Another side take hard boil eggs, prick the same with the fork and keep it aside. 

3. In a cooker, heat oil and 1 tbsp ghee. Fry the finely chopped onions till they are caramelised. Remove a keep it aside.

4. In the same cooker, add little salt, haldi and red chilli powder. Roast the eggs from all sides in this mixture. Remove it in a plate and keep it aside. Add the potatoes to the same and roast. Then keep it aside.

5. Chop the coriander and mint leaves and keep it aside. Chop the green chillies length wise and keep it aside.

6. Now add shahi jeera, cinnamon stick, bay leaf, cloves, green cardamom, black pepper. Stir fry the same for a min.

7. Later add chopped onions, ginger-garlic paste. Mix well and saute for a 2 min. Now add chopped tomatoes, salt and haldi. Mix well and cook till tomatoes are soft and mushy. 

8. Add coriander powder, red chilli powder, biryani masala. Mix well. Saute for a min or two. Add 1/2 cup water and mix well to cool the mixture. To this add beaten curd. Mix well and saute in low flame for 5 mins.

9. To this add half of the soaked rice. Mix well.  Spread the rice. This will be the bottom layer.

10. Second Briyani Layer: Add roasted eggs, potatoes. Spread the chopped coriander, mint leaves and green chillies. Do not mix.

11. Third layer: Spread the half left rice. Over it spread the caramelized onions. Pour the saffron milk and kewra water.

12. To this now add the 4 cups of water. Add finally 1 tbsp of ghee. Remember do not mix the layers.

13. Close the cooker and let the biryani cook for 2-3 whistles. Will get a nice biryani rice aroma on the last whistle.

14. Let the pressure get released before opening the cooker.

15. Hot and Yummy Egg Biryani is ready to serve with raita.

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