Home made Egg biryani recipe

Home made Egg Biryani  recipe:

preparation time:1:10 min
serves 3
                                                       

INGREDIENTS:

 basmatirice-1 cup
 ghee-2 tps
 oil-2 tps
Half a fistful of whole spices like cinnamon, cloves, cardamom, star anise, and one bay leaf
coriander leaves (cilantro)-small bunch
 mint leaves-small bunch
 green chilies-2
 2-3 cloves of garlic
ginger- 2 pieces
onions-3 sliced long
tomato-1/2 cup of cubed ripe
red chili powder-1/2 tsp (adjust to taste)
turmeric powder-1/4 tsp
jeera or cumin-1 tsp
fennel seeds or sombu-1 tsp
coriander powder-1/2 tsp
thick coconut milk-2 cup (optional)
 biryani masala or garam masala-1 1/2 tsp
ginger garlic paste-1 tsp (freshly made is best)
eggs- 4
1/4 cup of cashew nuts and more coriander leaves and mint leaves, for garnish


Method:

step 1:Wash and leave the basmati to soak in some water before proceeding with the next steps.

step 2: Start with a medium-sized pan and
heat 2 tbsp ghee. Add the cashew nuts and fry until golden color and keep it a side

step 3: To the same pan, add half of the sliced onions. Fry until golden color , drain and set aside. We'll use these and the cashew nuts for garnish before serving Egg biryani.

step 4: Grind together - coriander leaves, mint leaves , green chillies , ginger ,garlic , salt like thick paste.

 step 5: In the same pan with the ghee, add whatever whole spices you are using like cinnamon, cloves and cardamom.

step 6: Once the spices turn fragrant (15 seconds), add the ground paste and fry for another 30 min.

step 7: Add the soaked rice and this fried spice mixture along with 1.5 cups  to a rice cooker or pressure cooker. Leave it to cook while you proceed with the rest of the recipe. once the rice cooks.

step 8: boil the eggs another bowl. Place the eggs in a pan large enough to hold them without overlapping. Add enough tap water to cover them fully by an inch. Bring to a rolling boil, let it boil for 1 minute, and then turn off the flame. Cover fully with a lid and leave it for 15 mins. Take eggs out and peel under running water. There you go - perfect hard-boiled eggs.

step 9:  the eggs cook while you start off with the masala part of the egg biryani.

steep 10: Heat 2 tbsp ghee and add the remaining sliced onions. As they begin to brown color and  the ginger garlic paste and saute for 10 seconds.

 step 11: add the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Saute until they are roasted fromt 10 seconds. Top off with the chopped tomatoes and more coriander leaves and mint leaves,Saute until the tomatoes turn soft and mushy and the mixture is cooked. This will take about 5 mins or so.

step 12: Next, add the coconut milk. You can also use water instead of coconut milk, I just happen to love biryani made with coconut milk. If using coconut milk, add the 2 cups + 1/2 cup of water just to thin it out a bit.

step 13: Let the mixture simmer on low flame for about 10 mins until the masala becomes thick-ish. Add salt and garam masala or biryani masala now, mix well, and turn off flame. The ghee will be visible on top of the masala.

step 14: Almost done! Mix the cooked rice to the masala until nicely combined. If you want the marbled look, don't overmix, just lightly mix for an uneven look.

 step 15: Add the sliced, boiled egg on top and cover with rice. Let the biryani sit for atleast one hour for the flavours to blend.

 step 16:Garnished with the fried onions, cashew nuts, and more coriander leaves before serving Egg biriyani

Hat Hat Egg biryani ready for eat