Egg Biriyani

Try this biriyani this weekend.. You will definitely enjoy!!!

Ingredients
For Rice
Basmati/Biriyani Rice : 2 Cups
Cloves : 5 nos
Cardomom: 3
Cinnamon :  2 nos
Bay Leaf: 2
Garam masala : 1/4 Tea spoon
Turmeric Powder: 1/4 Tea Spoon
Ghee : 3 Table spoon
Oil : 3 Table spoon
Salt : To taste

Boiling Water: 4 Cups

Lemon Juice : 1 Table Spoon

For Egg Masala

Eggs : 5
Onion  : 3
Crushed Ginger : 1 Table Spoon
Crushed Garlic : 1 Table Spoon
Crushed Green Chilly : 4 - 5
Chopped Coriander Leaves : 2 Table Spoon
Chopped Mint Leaves : 2 Table Spoon
Curry Leaves : 2 Sprig
Tomato : 1 Big
Oil: 3 Table Spoon
Garam Masala Powder: 1/2 Tea Spoon
Turmeric powder : 1/2 Tea Spoon
Chilly powder : 1/2 Table spoon
Salt
For Garnish
Onion: 1
Cashew : as necessary
Raisins : as necessary

Cooking Time: 40 minutes
Method

Wash the rice and strain it and keep aside.
Making Masala
Keep all the ingredients ready

Hard boil the eggs and remove the shell and make gashes on it and keep aside

To a pan pour oil and add chopped onion and saute until the onion becomes soft

Then add crushed ginger, garlic and green chilly and saute till the raw smell goes

Now add chopped tomatoes and salt and cook well

Add garam masala powder, chilly powder and turmeric powder

Saute well and add chopped coriander, mint and curry leaves.  Reserve some of it for garnishing

To this add eggs

Combine well and cover and cook for 2 to 3 minutes and then switch off the flame

Making Rice
To a pan add 3 table spoons of ghee and 3 table spoons of oil.
Fry the onion until light brown for garnishing
Fry cashew nuts and raisins and keep aside

Now add cloves, cardamom, bay leaf and cinnamon

Add rice and fry the rice for a good 8 to 10 minutes

Add boiling water to the rice.  Once it starts boiling well reduce the flame
Add  turmeric powder, garam masala powder, salt to taste and lemon juice

Stir well, close the lid and cook

To the cooked rice add the egg masala, fried onion, cashew nuts, raisins and little coriander and mint leaves

Combine well and keep in low flame for about 5 to 8 minutes

Serve hot

Note: Best served with onion and curd raita and lemon pickle