Egg Biriyani

Ingredients:

For Rice:

2 1/2 cup basmati rice
4 1/2 cup water
1 onion, thinly sliced
2 cardamoms
2 cloves
2 cinnamon sticks
ghee
salt

For Omelette:

2 eggs
1 onion, chopped
1-2 green chillies, chopped
salt

For Egg Masala:

4 hard boiled eggs
3 onions, thinly sliced
2 tomatoes, finely chopped
5 garlic cloves
1 inch piece ginger
4 green chillies
1/2 cup coriander leaves, chopped
2 tbsp mint leaves, chopped
2 tbsp yoghurt
2 tsp pepper powder
1/2 cup grated coconut
1 tsp garam masala/ biriyani masala
salt
oil

Preparation:

For Preparing Rice:

1. Wash and soak rice for 30 minutes. Heat  ghee in a pan, add cardamom, cinnamon, cloves and sliced onion and saute till transparent.
2. Add drained rice and saute for 2-3 minutes in a low flame. To this add water and salt and cook till rice is done. Keep it aside.

 For Omelette and Egg Masala:

1. Beat 2 eggs adding 1 chopped onion, chopped green chillies and salt. Make an omelette using these mixture. Cut it into small pieces and keep it aside.
2. Remove the outer shells of boiled eggs , cut it into halves or make slits.Keep it aside.
3. Grind ginger, garlic and green chillies together to a paste. Blend grated coconut with yoghurt to a smooth paste adding little water.
4. Heat oil in a pan, add sliced onions and saute till transparent. 
5. Add ground paste and salt, stir well for 1- 2 minutes. Add chopped tomatoes and saute till soft.
6. Add coriander leaves, mint leaves and pepper powder ,mix well.
7. Then add blended coconut-yoghurt mixture and garam masala and mix well. Check salt.
8. Now add boiled eggs and omelette pieces, mix well to coat well with the masala.

For Layering:

1. Take a cooking pan, apply little ghee at the bottom. Spread little cooked rice at the bottom layer, then add half of the egg masala.
2. Now add another layer of rice over masala, followed by the egg masala.
3. Spread rest of the rice as top layer. Sprinkle garam masala ,2 tbsp ghee and few drops of saffron milk (mix a pinch of saffron in 2 tsp warm milk -optional) over the rice.
4. Close with tight lid and cook on low heat for 15 minutes.
5. Garnish with fried onions, cashews, raisins and coriander leaves…Mix  and Serve hot…

Sending to Eid Potluck Party @ My Culinary Adventures