Egg Biryani

Egg Biryani

Ingredients:-

3 cups Basmati Rice (pre-soaked for atleast ½ hour)
6 Eggs (hard-boiled)
2 potato(half boiled,cut into half and shallow fry)
2 large Onions (finely chopped)
1 medium Onion (chopped)
1 (2-inch) piece Ginger (peeled and chopped)
4 cloves of Garlic (chopped)
8 Green Chillies
1 tsp. Red Chilli Powder (or to taste)
1 tblsp. Garam Masala Powder
1 tsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
2 Bay Leaves (Tezz Pattay)
10 Cardamom Pods (Choti Ilaichi)
1 stick cinnamon stick
½ tsp. Plain Yogurt
½ cup Coconut (Khopra) (grated)
Salt (to taste)
6 tsp. Clarified Butter (Ghee) or Cooking Oil
chopped coriander leaves for garnishing.

Recipe:-

• Wash and soak rice for atleast ½ hour.
• Blend garlic, ginger, green chillies, onions and coriander leaves, red chili powder,garam masala ,salt in a blender into a smooth paste (Add a bit of water if necessary).
• Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it..
• half boil potatoes,cut in half and shallow fry.
• In a kadai or pot, heat the clarified butter or oil. And fry the onions until they become golden brown and set aside.
• In the same clarified butter or oil, add the blended paste and fry until oil leaves from the sides. Then add boiled potato and eggs and fry until the eggs and potato get coated with the spices. Remove the eggs and potato and set aside.
• To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color. Add sufficient water and bring to a boil.
• When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
• Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes.
• Cut the eggs into halves and garnish with the fried onions and coriander leaves.
• serve with raita or curd.