Egg Biryani

• Preparation Time: 1  hour
• Cooking Time:40 to 50 minutes
• Servings: 4 people

Introduction:

Biryani is based on basmati rice and goat meat/chicken/vegetables and eggs along with so many exotic spices,yogurt, and lemon. Biryani can be eaten with Mirchi ka Salan, raita, tomato chutney ,papad.

Ingredients:

• Basmati rice 600 grams
• Boiled eggs 8 to 10
• Onion (thinly sliced) 1 1/2 cup
• Tomato (finely chopped)  1 1/2 cup
• Ginger (peeled and cut into pieces) 1/4th cup
• Garlic cloves (peeled) 1/4th cup
• Whole green chili 5 to 8
• Mint leaves 1 cup
• Kasuri methi 1/2 cup
• Garam masala powder 2 teaspoon
• Masala mirchi / red chili powder  2 tablespoon
• Curd 1 cup
• Lemon juice 2 tablespoon
• Ghee 2 tablespoon
• Food color
• Cooking oil 4 tablespoon
• Salt to taste

Procedure:

Cooking rice for biryani:

1. Wash the rice few times and soak  for about 30 minutes, and drain the water.
2. Bring the 8 to 10 cups of water to boil in a large pot.
3. When water comes to boil add salt and drained rice.
4. Cook until rice is 60% done (rice should be firm grainy and you must feel the bite into the grain when you bite it drain it off and set aside.

Egg biryani gravy:

1. While the rice cook in the meantime heat oil in an frying pan and fry onion till golden brown.
2. In the meantime make fine paste of ginger garlic,coriander and green chili paste and set aside.
3. Then take out some fried onions for garnishing and set aside.
4. Now add mint leaves and kasuri methi and saute for few minutes.
5. Then add fine paste  (ginger,garlic,coriander,green chili) and saute for few minutes.
6. Add tomato garam masala powder ,masala mirchi, turmeric powder and salt to taste mix well.
7. Now add lemon juice curd and mix well.
8. Cook covered for few minutes and set aside.

Layering:

1. Spread gravy  in an thick-bottomed pan put eggs over it, sprinkle some kasuri methi followed cooked rice on top, sprinkle fried onion kasuri methi.
2. Spread gravy and eggs followed by rice repeat the process for rest of gravy and rice.
3. Layering should be done in a such a way that the first layer is  gravy and last layer should be rice.
4. On top layer sprinkle food color put eggs and pour some ghee,fried onion ,kasuri methi and mint leaves.
5. Cover the biryani pot and seal it with dough.
6. Place this biryani pot on heated tawa or pan and cook for about 15 to 20 minutes on low flame .
7. Serve hot with raita,tomato chutney ,mirchi ka salan and papad.
8. Enjoy.