Egg Biryani
- Oil - 2 tbsp
- Onion - 1 no. (thinly sliced)
- Turmeric Powder - 1/4 tsp
- Chili Powder - 1 tsp
- Salt - 1/4 tsp
- Boiled Egg - 6 nos.
- Curd - 1/2 cup
- Chili Powder - 2 tsp
- Coriander Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Garam Masala - 1 tsp
- Ghee - 2 tbsp
- Oil - 1 tbsp
- Whole Spices
- * Cinnamon - 1 inch piece
- * Star Anise - 1 no. * Cardamom Pods - 3 nos.* Cloves - 8 nos.* Bay Leaf - 2 nos.
- Onion - 2 nos. (thinly sliced)
- Green Chili - 3 nos. (slit)
- Ginger Garlic Paste - 1/2 tsp
- Tomato - 3 nos. chopped
- Salt - 2 tsp + as required
- Coriander Leaves - 1/2 bunch
- Mint Leaves - 1/2 bunch
- Basmati Rice - 300g (soaked For 30 Mins)
- Water - 500 ml
- Wash and soak the rice for about 30 minutes
- Boil eggs and peel them and make slits on them
- Heat a pan with some oil and fry some onions for the fried onions and keep them aside
- In the same pan, add some oil, turmeric powder, red chili powder, salt and add the eggs and fry the eggs and keep them aside
- Take a pressure cooker and add some ghee and oil to the cooker, and roast the whole spices
- Add onions and saute them
- Add green chilies and ginger garlic paste and saute along
- Add tomatoes and cook them till they are mushy and add some salt
- In a bowl, take the curd, add chili powder, coriander powder, turmeric powder, garam masala and mix well
- Add the whisked curd mixture to the cooker and cook for 5 minutes on medium flame
- After 5 minutes, add coriander eaves, mint leaves, and mix well
- Add the soaked rice and gently mix it
- Add water (500 ml water for 300 ml rice) and check for seasoning. Add a teaspoon of salt if required
- Now place the eggs on top of the rice, add fried onions, chopped coriander leaves and close the pressure cooker
- Place the weight and cook for about 10 minutes, after 10 minutes turn off the stove and let the pressure cooker rest for about 10 minutes before opening
- Serve the biryani hot with some raita and salad by the side