How to make egg biryani

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 2 Green chili
  • 1 Mint and coriander, leaves
  • 2 Onions
  • 2 Tomatoes, large

• Refrigerated

  • 6 Eggs

• Condiments

  • 5 1/2 tbsp Ginger-garlic paste

• Pasta & Grains

  • 10 1/2 cup Basmati rice

• Baking & Spices

  • 4 Cardamom
  • 1 1 inch stick Cinnamon
  • 4 Cloves
  • 2 tsp Red chili powder
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Ghee / oil
  • 1 tsp Oil

Found on faskitchen.com

Description

Ingredients

• 6 eggs, boiled and shelled
• 21/2 cup basmati rice
• 3 tbsp ghee / oil
• 2 onions, finely sliced
• 2 green chili, slit in middle
• 11/2 tbsp ginger garlic paste
• 4 cloves
• 4 cardamom
• 1 inch stick of cinnamon
• 1 bay leaf
• 1/2 tsp turmeric powder
• 2 tsp red chili powder
• 2 large tomatoes, finely chopped
• salt to taste
• 1 tsp oil
• mint and coriander leaves, for garnish

Directions

• Wash the rice and soak for half an hour.
• Heat little oil in a pan and add some red chili powder. Fry the boiled eggs in this oil for couple of minutes. Set the eggs aside.
• Heat the ghee in a large enough pan and fry the onions till golden brown.
• Add the slit green chili, cloves, cardamom, bay leaf, cinnamon and ginger garlic paste. Cook till the raw smell from the ginger garlic paste has vanished.
• Now add in the tomatoes, salt, turmeric powder and red chili powder and cook till the tomatoes are cooked and pulpy. Mix in the spiced boiled eggs now.
• Next add 4 cups of water and bring it to a boil.
• Add the soaked rice, close the lid and cook on low flame until rice is done - about 15 minutes. Switch off the flame and do not open the lid for another 15 minutes.
• Serve hot garnished with coriander and mint leaves.