Egg Biryani

Serving Size : 4

Cooking Time : 30 min

Preparation Time : 40 min

Ingredients

• Boiled Egg - 6 Slightly Slit in the middle
• Basmati Rice - 1  1/2  cup
• Onion - 1 thinely sliced
• Tomato - 2 finely chopped
• Ginger garlic paste - 2 tsp
• Green chili - 4 split
• Chili powder - 1 tsp
• Coriander powder - 2 tsp
• Turmeric - 1 tsp
• Coriander - 1 handful finely chopped
• Mint - Fresh - 1/4 cup finely chopped (or) Dry - 1 tsp
• Curd - 1/2 cup
• Water - 1 3/4 cup
• Biryani masala - 1 tsp ( recipe is in  Tamil Nadu Style Chicken Dum Biryani )
• Salt to taste
• Oil - 3 tbsp
• Ghee - 3 tbsp

Method

• In a sauce pan boil the eggs for 10 min and immediately put it in the cold water it'll stop cooking. keep it aside.
• Wash the rice just only once( if you wash more than one time you'll lose the flavor in the rice) and soak for 30 min
• In a pressure cooker add oil, ghee once oil heats up add biryani masala saute for 2 min until you get nice aroma.
• Now add onion and saute until translucent, now add ginger garlic paste, green chili and saute until you get nice aroma from the paste.
• Now add tomato, chili powder, coriander powder, turmeric,salt and saute until oil oozes out.
• Now add coriander leaf, mint and saute well.
• Now add curd, water and mix it well, check for salt if needed add more salt.
• Drain the water from rice and add to the gravy and mix it well, now add the boiled egg( don't over mix it you'll break the egg).
• Close the lid and cook on high flame until you get 1 whistle, now reduce the flame to low and cook for 5 min on dum.
• Egg Biryani is ready, Serve hot with raita or chicken gravy.

Method With Photo

• In a sauce pan boil the eggs for 10 min and keep it aside.

• In a pressure cooker add oil, ghee once oil heats up add biryani masala saute for 2 min until you get nice aroma.

• Now add onion and saute until translucent, now add ginger garlic paste, green chili and saute until you get nice aroma from the paste.

• Now add tomato, chili powder, coriander powder, turmeric,salt and saute until oil oozes out.

• Now add coriander leaf, mint and saute well.

• Now add curd, water and mix it well, check for salt if needed add more salt.

• Drain the water from rice and add to the gravy and mix it well, now add the boiled egg.

• Close the lid and cook on high flame until you get 1 whistle, now reduce the flame to low and cook for 5 min on dum.
• Egg Biryani is ready, Serve hot with raita or chicken gravy.