Egg Biryani Recipe

Boil Eggs separately. remove the shells, cut the eggs into halves & keep aside.

Julienne 2 large onions. Heat 6 tbs oil in a deep vessel, fry onions until brown. Remove onions. Keep aside.

In the same vessel, fry bay leaves, cloves, cinnamon sticks, whole cardamoms, star anise & shajeera. Saute until bay leaves turn light brownish. Remove the spices. Keep aside.

Wash 3 cups Basmati Rice, add the fried spices. Add water & cook either in rice cooker or on stove.

In the same deep vessel used previously, add green chillies, tomatoes, ginger garlic paste, salt & chilly powder. Cover & cook until tomatoes turn very tender. Then smash tomatoes into a pulp. Add a cup of mint & coriander. Add yogurt, dhaniya powder & garam masala powder. Mix well.

Add boiled eggs & mix until the tomato pulp coats the eggs well. Keep aside.

Once the basmati rice is cooked, you can remove the spices if you want to, else keep it. (I prefer to keep them).

In the deep vessel, spread a layer of onions, egg curry, sprinkle some mint & coriander. Add half the rice.

Again spread the remaining onions, egg curry, sprinkle some mint & coriander. Add remaining rice.

Heat 10 ml milk, add a pinch of saffron. Sprinkle this mixture on top of the rice. You can also add some orange red color to the milk & sprinkle it on rice to get some additional color. You may even fry some cashews & raisins separately & sprinkle them on top of the rice. Sprinkle any remaining onions, mint & coriander. Cover tightly with lid. Do not let any steam escape. (I usually wet a cotton cloth & tie it tightly around the lid of the vessel). Cook on low flame for 10 minutes. Remove from flame.

Serve Hot with Raita.