Egg Biryani

1.2K

Ingredients:
Basmati Rice – 2 cups
Ginger – 1 inch piece
Garlic – 10 cloves
Tomatoes – 2
Onions – 3
Green Chillies – 2
Turmeric Powder – 1/4 tsp
Ghee – 1 tsp
Oil – 2 tsp
Eggs – 7 to 8
Cinnamon – 2 sticks
Cloves – 2
Bay Leaf – 2
Mint Leaves – 1 cup, chopped
Coriander Leaves – 1/2 cup, chopped
Salt as per taste

Method:
1. Soak the basmati rice in water for 30 minutes.
2. Boil 4 eggs and remove the shells. Keep aside.
3. Grind the green chillies, ginger, garlic, 1 tomato and 1 onion separately to a paste.
4. Chop the remaining onions.
5. Heat ghee and oil in a pressure cooker over medium flame.
6. Saute the cinnamon and cloves.
7. Add the green chilli paste and stir-fry for a minute.
8. Add the ginger garlic paste, onion paste and tomato paste.
9. Stir-fry for a minute or two.
10. Add the chopped onions, turmeric powder, salt and bay leaves.
11. Add 1/4 cup of coriander leaves and mix well.
12. Break the remaining eggs into the cooker and stir to mix well.
13. Add the basmati rice and pour 4 cups of water.
14. Pressure cook until 1 whistle and remove from flame.
15. Garnish with the remaining coriander leaves and boiled eggs.
16. Serve hot.

Tip: You can also add fried onion rings at step 15.

image credit: indianhomefood.blogspot.com