Egg Biryani

On weekends we usually cook non-vegetarian food for me and dad only. So, today I thought of making Egg Biryani. Beautiful and delicious it was for sure. Each separate grain of rice had the best flavours I could give. Luscious eggs just made the best partner. Here is a recipe for you to enjoy your Weekend.

Ingredients :

Rice : 1 cup
Eggs : 4
Onions : 2 ( fried julienned)
Onions : 2 (for the masala)
Tomato : 2, chopped

Green Chillies : 1 , slit into half

Ginger- Garlic paste : 1 Tbsp

Turmeric : 1/2 tsp

Red Chilli Powder : 1/2 tsp

Cardamom, Cloves : 1 tsp

Garam Masala : 2 Tbsp

Biryani Masala : 2 Tbsp

Ghee : 4 Tbsp

Coriander & Mint : A fistful

Salt as per required.

saffron : 1 tsp. ( soaked in milk)

Food color :  Red ( optional)

Pre- Preparation

1. Soak the rice for at least 1 hour, before starting. After that, boil 1 litre of water on the gas, add the cardamom and cloves . Once it starts boiling, add the soaked rice and cook it for 10 mins. Once it has half cooked, drain the rice and lay it over a wide plate to cool down. This also allows te rice to stay separate. In one bowl, take some rice, add little bit of red food coloring and mix well. Pour the saffron Milk mixture in rest of the rice and keep it aside.

2. Meanwhile, hard boil 4 eggs. and keep them aside after peeling the shell.

3. Thinly slice the onion and keep it under the sun for at least 1 hour before deep frying them. As they are done drying, deep fry till nice and golden brown and lay them over a kitchen tissue to remove excess oil.

Method :

1. In a heavy bottom pot, heat ghee, add the chopped onions , ginger garlic paste , tomatoes and green chillies. Fry them nicely, till the fat slowly separates from the masala. 

2. Add garam masala  and biryani masala. Mix well, add the turmeric & red chilli powder. Now add the eggs. (Do NOT cut the eggs now, cut them while serving)keep them whole. Mix gently and let the eggs soak in the masala. Add half of the Mint and Coriander.

3. Remove the eggs from the pot. Now, make the first layer of rice. Now gently put the eggs. Now cover it up with the remaining. Add a dollop of ghee, add the rest of the Mint & Coriander . Cover the pot with foil, and cook for 10 min on low flame.

3. After 10 mins, open the foil, serve the Biryani on a big plate, garnish with lots of Mint & Coriander and lots of fried onions. Serve piping hot with chilled Onion or Boondi Raita, or you can even give it a twist by serving this Biryani with lovely Roated Beetroot & Garlic Raita ( Link : http://mykitchencronicles.blogspot.in/2015/01/roasted-beetroot-garlic-raita.html )