Method

For Rice

• 1. Wash and soak rice for 15 minutes.
• 2. Heat clarified butter in a large, heavy bottomed pan.
• 3. Add cinnamon, cardamom, cloves and black pepper and cook it for 30 seconds.
• 4. Add sliced onions and cook until it turns golden in colour. Add curry leaves and stir it for 30 seconds
• 5. Now add the drained rice and cook it for 2-3 minutes.
• 6. Add 2 cups of water and salt and cook the rice for 8- 10 minutes or till rice is done.
• 7. Once done, take it off from heat and set aside. (Avoid overcooking)

For Eggs

• 1. Marinate the boiled eggs in ½ tea spoon of turmeric powder and salt and keep it aside.
• 2. Heat 4-5 table spoon of oil in a non-stick pan.
• 3. Add boiled eggs in oil and fry till it becomes golden and then remove it from flame.
• 4. In the remaining oil add onions, and cook it well till it becomes golden in colour.
• 5. Add the curry leaves, ginger and garlic and sauté it for about 1 minute.
• 6. Add red chilli powder, turmeric powder, hot spices and fennel powder and stir it
• 7. Add tomatoes and cook till oil gets separated.
• 8. Now add fried eggs along with the chopped coriander and mint leaves and cook it for 5-7 minutes.
• 9. Add half cup of water and let it cook for 5-7 minutes.
• 10. Add salt and lemon juice and cook it for another 2-3 minutes.
• 11. Remove it from flame.

Assemble

• 1. Take a big heavy bottom pan.
• 2. Place some butter at the base. Now add half of the rice in the pot.
• 3. Then add a layer of egg. Sprinkle some chopped green coriander over it.
• 4. Now place a layer of remaining rice over it.
• 5. Then add some more butter and cover this pan with the lid.
• 6. Seal the lid by sticking it with some chapati dough.
• 7. Cook this on very low flame for 15-20 minutes.
• 8. Serve “Egg Biryani” with raita and salad.

Tip:

• If you find assemble process complicated, here is simple way for it.
• Layer the Biryani in an oven proof bowl, cover the bowl.
• Now micro it on 20% power for 25-20 minutes.

• Recipe Type : Eggs, Non vegetarian, Rice / Biryani