Egg biryani

Bored making chicken/mutton biryani? try this easy egg biryani, a quick dinner on a rainy day.

Ingredients

Rice : 500 gms
Eggs : 4
Onions : 1 big
Ginger garlic paste : 1 tablespoon
Yoghurt (curd): 100 gms
Lemon juice : 1 tablespoon
Shaahi Jeera/ cumin seeds : 1 teaspoon
Bay leaves : 2 nos
Cinnamon stick : 2 sticks (1 " each)
Cardamon : 3 nos
Cloves : 4 nos
Mint : 1 fist full
Coriander : 1 fist full
Green chillies : 3 nos (adjust to taste)
Garam masala : 2 teaspoons
Coriander powder : 1 teaspoons
Salt : to taste
Oil : 3 tablespoons

To coat eggs

Chillie powder : 1/2 teaspoon
Ginger garlic paste : 1/2 teaspoon
Coriander powder : 1/2 teaspoon
Egg : 1
Salt : to taste

Procedure

Boil eggs, shell the boiled eggs and give four long cuts on the white portion of each egg without separating it. In a small bowl add red chillie powder, salt, ginger garlic paste, coriander powder, 1 egg and make paste, coat the boiled eggs with egg with this paste. In a pan add 1 tablespoon oil when warm add the coated eggs and remaining egg mixture fry until until the eggs get coated with spices and the omelette is cooked. Remove the eggs and set aside.

Heat the oil in a deep pan. Add Shaahi jeera (can substitute with cumin seeds), bay leaf, cinnamon stick, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant. Add yoghurt (curd), garam masala powder, coriander powder, mint leaves, coriander leaves, and green chillies and continue to sauté for two minutes longer. Add water and salt, when the water comes to a boil, add the rice and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Switch off the heat. Sprinkle lemon juice, add the boiled eggs and cover for 5 mins. Serve hot with Raita.