RECIPES OF INDIA

Egg Biryani

Ingredients

500 gm

4 large

2

6 tsp

6

1/2 tsp

10

1/2 cup

Basmati rice
Onions (finely chopped)
Bay leaves
Ghee
Eggs (hard boiled)
Yogurt
Cardamom
Grated coconut
Salt (adjust to taste)

4 cloves

8-10

1 medium

1 tsp

1 tsp

1 tsp

Little

Garlic
Green chilies (adjust to the hotness you need)
Onion (chopped)
Coriander leaves
Garam masala

Chili powder

Ginger

1. Wash and soak rice for 1/2 hour to 45 minutes

2. Blend the ingredients in a blender until they become a smooth paste

3. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it

4. In a kadai or wok, heat ghee and fry onions until they become golden brown and keep them aside

5. In the same ghee, add the blended paste and fry a little

6. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala

7. Remove the eggs and keep them aside

8. To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color

9. Add sufficient water and bring to boil

10. When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice

11. Cook till all the water is absorbed and rice is tender

12. Cut the eggs into halves and garnish with the fried onions

13. Cover with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes

14. Serve hot with raita and papadam