EGG BIRIYANI

Ingredients

Boiled  eggs-6, Basmati rice-2 cups, Water - 4 cups, Ghee – ½  cup, Onion –4 thinly sliced, Cinnamon stick -1piece, Cardamom -4, Bay leaf -2 nos, Shahi jeera-2 tsp, Ginger Garlic paste-1 tbsp, Turmeric pdr-1 tsp, Red chilly pdr - 1 tsp, Green  chilly -5 chopped, Tomato – 1 cup chopped, Curd – ½  cup, Kasuri methi-1 tbsp, Coriander leaves and mint leaves - 1cup each, Salt as needed and cashew nuts and raisins for decoration

Method

1.      Heat ghee in a deep pan add shahi jeera, cinnamon,bay leaf and cardamom, sauté well, add sliced onions, sauté till they are brown evenly, then add  ginger garlic paste and green chilly, sauté well for 2-3 mins.

2.      Sprinkle little water, add turmeric powder and red chilly powder, sauté for few seconds, and then add chopped tomatoes and salt. Cook the tomatoes till mashy.

3.      Add curd and keep stirring till curd gets a good boil by increasing the heat until the ghee oozes out.

4.      Add methi leaves, mint & coriander leaves, sauté well and keep aside.

5.      Heat little ghee in a frying pan, add ¼ tsp red chilly & turmeric powders and salt, then add the boiled eggs and fry it for few mins.

6.      Add fried eggsto the masala and sauté.

7.      Boil water in a deep vessel add salt (a pinch), shahi jeera , few mint and coriander leaves, 2 cardamoms, 1 bay leaf, a few pieces of green chilly and little ghee. Add rice into the boiling water, cook 75%  till  all the water is absorbed.

8.      In a pan, spread one half of the rice, spread the masala and eggs over it along with mint and coriander leaves.

9.      Then spread second layer of rice and repeat the same. Garnish with cashew nuts and raisins on the top.

10.  Cover the  vessel with a tight fitting  lid,  put the biriyani back on heat and cook in low flame for few mins and turn off the flame.

11.  Scoop out biriyani carefully and serve hot with salad.