Egg Biryani

Ingredients list for Egg Biryani

• 4 Eggs boiled and peeled
• 3 cups Basmati rice cooked
• 4 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 3 Green cardamoms
• 1 inch Cinnamon
• 7 Cloves
• 1 Medium onion finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 Medium tomatoes finely chopped
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• to taste Salt
• 1/4 cup Yogurt
• 1/4 cup + to garnish Fried onions
• 12-16 Fried potato cubes
• 12-15 + to garnish Fresh mint leaves
• A pinch Saffron dissolved in 1 tablespoon milk

Method

1. Heat 2 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, cinnamon and cloves, mix and sauté till fragrant.
2. Add onion, mix and sauté till onion turns a light golden brown in colour.
3. Add ginger-garlic paste and tomatoes, mix and sauté till tomatoes turn pulpy.
4. Add red chilli powder, coriander powder, turmeric, cumin powder, mix and sauté till ghee separates.
5. Add ¼ cup water and salt and mix well. Add yogurt, mix and cook for 2 minutes. Add ¼ cup fried onions and mix well.
6. Halve the eggs vertically and add to the pan. Add potatoes and mix gently.
7. Sprinkle 8-10 mint leaves. Layer the cooked rice over the masala. Drizzle saffron infused milk, sprinkle remaining fried onions, remaining ghee and remaining mint leaves, cover and cook on low heat for 5-7 minutes.
8. Transfer into a serving bowl, garnish with mint leaves and serve hot.