Recipe : Egg Biryani
Preparation Time : 45 minutes
Serves : 4
Basmati rice - 2 cups
Water - 3-1/2 cups
Eggs - 6
Onion (thin-sliced) - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chili (thin-sliced)- 2
Cloves - 3
Black pepper - 7
Bay leaves - 2
Brown (big) cardamom - 1
Green cardamom - 2
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1 tsp
Cinnamon sticks (thin) 3-4
Cumin seeds - 1 tsp
Vegetable oil - 4 tbsp
Salt to taste
Chopped coriander leaves
Heat oil (3 tbsp.) in a pan.
Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.
Fry for a minute. Reduce the heat.
Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.
Add red chili powder, coriander powder, garam masala and salt. Mix well.
Add rice and water. Stir well. Cover it and cook for 20 minutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.
Meanwhile keep three eggs for boiling.
Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
Put the rice in the centre of the serving plate.
Garnish with coriander leaves and serve hot.