Ingredients
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| EGG BIRIYANI |
Basmati Rice (
pre-soaked for at least ½ hour) -2 1/2 glass
Eggs (hard-boiled) - 4
Large Onions (finely chopped) - 3
Medium Onion (chopped) - 1
Ginger (peeled and chopped) - 1( 2 inch piece)
Garlic (chopped) - 1 clove
Green Chillies - 3 (If you want more spicy add more green chilly)
Red Chilly Powder - 1tsp
Garam Masala Powder - 1tsp
Fresh Coriander (chopped) - 2 tsp
Bay Leaves - 2
Cardamom Pods - 8
Plain Yogurt -2 tsp
Coconut (grated) - 1/2 cup
Salt - to taste
Ghee or Cooking Oil - 6 tsp
Water - 5 glass
Preparation
Wash and soak rice for at least ½ hour and drain it for 10 min
Blend the following ingredients in a blender into a smooth paste,garlic, ginger, green chillies, onions(4) and coriander/cilantro leaves.(Add a bit of water if necessary.)
Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil. And fry the onions(1) until they become golden brown and set aside.
In the same clarified butter or oil, add the blended paste and fry for a minute or so. Then add red chilly powder, salt and eggs and fry until the eggs get coated with the spices. Remove the eggs and set aside.
To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color.
Add sufficient water (5 Glass) and bring to a boil.
When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
Cut the eggs into halves and garnish with the fried onions. Cover the
biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes. (or Bake it for 20 min )
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| EGG BIRIYANI |
