Recipe of the week – Easy to cook ‘Egg Biryani’

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Easy to cook ‘Egg Biryani’

Comfort food, Egg biryani, makes for a perfect Sunday meal with raita and curry.
It is easy to put together, substantial and full of flavor. Serve hot to family and friends and wait for the compliments.

Cooking Time: 25-30 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Non-Veg

• Eggs, boiled peeled and slashed 5

• Basmati rice, parboiled 1 1/2 cups

• Ghee 3 tablespoons

• Green cardamoms 5-6

• Cinnamon 1 inch stick

• Black peppercorns 15-20

• Cloves 4-5

• Bay leaves 2

• Onions, finely sliced 2 medium

• Tomatoes, finely chopped 2 medium

• Ginger-garlic paste 1 tablespoon

• Red chilli powder 1 teaspoon

• Turmeric powder 1/4 teaspoon

• Ginger, cut into thin strips 2 inch piece

• Green chillies,slit 3

• Salt to taste

• Yogurt 1/2 cup

• Deep fried onions 1 cup

• Fresh mint leaves, chopped 50-60 for garnishing

• Fresh coriander leaves, finely chopped 2 tablespoons

Juice of 1 lemon

• Green cardamom powder a pinch

• Garam masala powder 1 teaspoon

For the omelette

• Eggs 2

• Red chilli powder 1/4 teaspoon

• Oil 1 teaspoon

• Turmeric powder 1/4 teaspoon

• Salt a pinch

Method :
Heat 2 tablespoons ghee in a non stick handi (cooking pot). Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant. Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy.

Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté. Add yogurt, half the fried onion, 25-30 mint leaves, 1 tbsp coriander leaves, lemon juice and eggs. Add half cup water and mix well.

For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well. Pour into the pan, rotate it to spread the mixture evenly and cook till done.

Spread a layer of rice over the egg curry in the handi (cooking pot), place the omelette over it, and sprinkle remaining coriander leaves and mint leaves over it. Spread the remaining deep fried onion and rice over it.

Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around.

Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes.

Transfer into a serving bowl, garnish with mint leaves and biryani is ready to serve.


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