Egg Biryani



Ingredients for Preparing Rice
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  • Basmati rice - 1 1/2 cup
  • Boiling Water - 6 cup
  • Turmeric Powder - 1/2 tsp
  • Lemon juice - 1 tsp
  • Salt 
  • Ghee - 1 tsp

Whole Spices
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  • Green cardamom - 4
  • Cinnamon stick - 1
  • Cloves - 4
  • Whole Peppercorns - 8
  • Bay Leaves -1


Method
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  1. Soak  rice in water for 20 minutes and drain .
  2. To the heavy bottomed vessel add 6 cups water, salt , lemon juice, turmeric powder, ghee and whole spices and bring to boil.
  3. Add rice to boiling water and cook until rice is 3/4 th done.
  4. Wash the 3/4 th cooked rice in cold water .
  5. Drain and keep aside.




Ingredients For Egg Masala
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  • Egg - 5
  • Onion - 1 big (lightly crushed in grinder)
  • Tomato -1/2 (finely chopped)
  • Ginger Garlic Paste - 1 tsp
  • Green chilly  - 4
  • Turmeric powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Crushed Pepper powder - 1tsp
  • Kashmiri Chilli Powder - 11/2tsp
  • Garam Masala powder -  1/2 tsp
  • Fennel Powder - 1/2 tsp
  • Cumin Powder -1/4 tsp
  • Coriander Leaves -  2 tbsp (finely chopped)
  • Mint Leaves - 1 tbsp (finely chopped)
  • Thick Curd - 3 tbsp
  • Salt - to taste
  • Oil - 3 tbsp
  • Ghee - 2 tbsp
  • Water - 1/2 cup
  • Cashew nuts - 6
  • Poppy seeds - 1 tbsp




For Garnishing
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  • Cashew - 10
  • Raisins - 2 tbsp
  • Onions - 1/4 cup (thinly sliced)
  • Coriander Leaves
  • Mint Leaves 



 Method for Preparing Egg Masala
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  1. Boil eggs and remove the shell. Slice each egg into two halves.
  2. Soak cashew and poppy seeds in hot water and grind to smooth paste.
  3. Heat 2 tbsp ghee and  2 tbsp oil in a pan and fry 1/4 cup sliced  onions till  dark brown and keep aside .(You can add a pinch of sugar to caramelize the onions easily).
  4. Fry the nuts and raisins and keep aside.
  5. In the same pan , to the remaining oil add a pinch of turmeric powder, pepper powder and salt and lightly fry the boiled eggs on both sides and take out and keep aside.
  6. Add 1 more tbsp oil to same pan and saute crushed onions till light brown.
  7. Add ginger garlic paste followed by green chilli, mint and coriander leaves and saute till a nice aroma comes.
  8. Add turmeric, chilli, coriander powders, salt  and garam masala powder and saute for 3 mins.
  9. Add chopped tomatoes and saute till they become mushy.
  10. Add cashew poppy seed "paste" and curd and mix again.
  11. Add 1/2 cup water.Cover the lid and cook till gravy thickens.
  12. Add fried eggs and mix gently.
  13. Close the lid and cook for 5 mins in  medium flame.




          Final Setting
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          1. Preheat an oven to 350F.
          2. In an oven proof vessel grease  the bottom with little ghee.
          3. Add 1 layer of egg masala followed by cooked rice.
          4. Repeat this step for 2 layers.
          5. Garnish with fried onions, nuts , raisins and mint and coriander leaves.
          6. Cover the vessel with an aluminium foil and close with lid.
          7. Bake  for 30 mins .
          8. Take out  from the oven and gently mix . Garnish with  some more fried onions, nuts , raisins and mint and coriander leaves.
          9. Serve hot with coriander mint chutney, salad, cucumber slices.



           Notes
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          1. The amount of green chilies should be varied based on their hotness.
          2. If you are not having an oven , the same can be done in stove top method.

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