Egg Biryani Recipe

Ingredients:

• Basmati rice - 2 cups
• Onions (thinly sliced) - 2 medium sized
• Tomatoes (chopped) - 2 large
• Eggs - 4
• Bay leaves - 2
• Ginger Paste - 1 tsp
• Garlic Paste - 2 tsp
• Green Chillies (slit) - 4 nos
• Cooking oil - 4-5 tbsp
• Cilantro (chopped) - 1/4 cup
• Mint leaves (chopped) - 1/4 cup
• Lemon - Half of 1 small lemon
• Pepper Powder - 1 tsp
• Chilly Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Turmeric Powder - 1 tsp
• Biriyani Masala - 2-3 tsp
• Salt - as Required

Preparation:

1. Boil the eggs for about 10-12 minutes on low flame till they are hard boiled. (You can add a little salt while boiling the eggs to prevent it from cracking.)
2. Peel the egg shells and cut each egg into 2 halves and keep it aside.
3. Boil the Basmati rice in 4 cups of water with a little salt, 1/2 tsp biryani masala and 1 tsp oil, till each grain is separate and almost cooked but not fully cooked. (Add more water, if needed so that the rice doesn’t stick together). The biriyani masala will impart a good aroma to the rice.Drain excess water if any and keep it aside.
4. Heat a big non stick kadai and add 4 tablespoons of oil.
5. Add onions and saute till they are translucent.
6. Add the slit green chillies, bay leaves, 1 tsp ginger paste and 2 tsp garlic paste along with some salt and stir.
7. Next, add the chopped tomatoes and stir fry till it is mashed and forms a gravy.
8. Now add 2 tsp of biriyani masala, 1 tbsp chilly powder. 1 tsp turmeric and 1 tbsp coriander powder and fry for a minute.
9. Add the chopped cilantro and mint leaves and mix well.
10. Sprinkle lemon juice and mix well.
11. Reduce the flame and stir in the rice gently, till the rice is evenly coated with the gravy.
12. Sprinkle some salt and pepper on the eggs and add it to the rice and keep it covered for a five minutes.
13. Egg Biriyani is ready.

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