EGG BIRYANI

EGG BIRYANI

I love eating eggs be it in any form at any given time of the day. When I do not have the time to make Egg Curry and Rice separately.I simply make this easy yummy Egg Biryani. 

INGREDIENTS: ( serves 4)

4 boiled eggs

400 grams basmati rice

1 tsp cumin

3 cloves

2 green cardamom

1 star anise

2 small cinnamom sticks

5 blackpepper corns

3 large onions sliced

2 green chillies slit

2 bayleafs

4 big tomatoes chopped roughly

2 tsp fresh ginger garlic paste

1 tsp garam masala

2 tsp coriander powder

½ tsp cumin powder

½ cup beaten curd

2 tsp kashmiri red chilli powder

Pinch of nutmeg powder

½ tsp green cardamom powder

A few drops of kewra

Freshly chopped coriander and mint leaves

Salt

Oil

600 ml hot boiling water

METHOD:

In a thick bottomed vessel,heat oil and add cumin seeds,cloves,green cardamom,star anise,cinnamom sticks and blackpepper corns.

Fry the spices till fragrant.

Then add the onions,green chillies and bayleafs.

Fry till the onion turns golden brown.

Add chopped tomatoes,ginger garlic paste,garam masala,coriander powder and cumin powder.

Fry the masala well.

Add beaten curd,kashmiri red chilli powder and salt.

Mix well,then add the boiled eggs (slit halfway).

Sauté for 2 mins.

Add presoaked basmati rice and roast the rice with the masala.

Remember not to stir too much otherwise the rice may break.

Add hot boiling water to the rice.

Now add the nutmeg and green cardamom powder along with a few drops of kewra.

Add freshly chopped mint and coriander leaves.

Stir well.

Cover and cook on medium flame till the water is ¾ th absorbed.

Keep the flame on the lowest possible now and cook the rice on dum(sim).

Serve hot with raita.