egg biryani

Ingredients:-

6 eggs (boiled)

3 cups of Rice, long grained (Kohinoor Basmati), washed and half cooked.

2 cups of vegetable oil

2 cups onions sliced, fried

1-2 no of potatoes, peeled and cubed into 3-4 cm pieces (optional)

1 tbsp ginger-garlic paste

1 cup chopped tomato, finely chopped

1 tsp cumin powder

1-2 tsp turmeric powder

1 tsp red chili powder

1 tbsp thinly sliced ginger

3-4 green chiles, cut into half

1/2 cup cilantro, finely chopped

1/2 cup mint, finely chopped 

1/2 a cup of yogurt

1 tsp cardamom powder

2 tbsp garam masala pwd

2-3 tbsp of ghee

Salt to taste

Preparation:-

Half cook the long grained rice in a heavy bottom pan. Let the rice boil on medium high flame approx 10-15 min. Strain the rice and keep it aside. Make sure you do not over cook.

Method:-

1. Heat oil in a heavy bottomed kadhai to fry the onions until golden brown. Remove with a slotted spoon on an absorbent kitchen towel and keep them aside. You can use the same oil for cooking biryani.
2. Add 2-3 tbsp of the same oil to the dutch oven, add half of the fried brown onions, add ginger-garlic paste, green chilies, sauté for 3-4 minutes.
3. Add finely chopped tomatoes and cook till the oil separates/comes to the surface.
4. Add yogurt, turmeric powder, cumin powder and sauté for another minute or two. Now add boiled eggs.
5. Add potatoes and salt. Sauté e and cook for another 5 minutes on low to medium heat.
6. In a large heavy bottomed pot or a dutch oven, put a layer of egg masala and potatoes, cover with half of the half cooked rice.
7. Crush and sprinkle part of fried onions, finely chopped mint and cilantro, ginger julienned, cardamom powder, and half of the garam masala.
8. Drop a few dollops of ghee on top on the rice layer. 
9. Repeat this process a second time or till all the ingredients are used up.
10. Now, cook on low heat for 20 minutes.  Alternatively, this could also be done in an oven.