Simple Egg Biryani

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 4 - 5

Ingredients:

Basmati Rice/Long grain Rice: 2 cups

Onion : 1 thinly sliced 

Green chilies: 4 slit

Mint/Pudina : 1/4 cup chopped 

Cilantro/Kotimeera : 1/4 cup chopped 

Ginger garlic paste: 1 tbsp

Biryani paste/masala: 2tbsp

Yogurt : 1 cup

Water : 3 cups

Salt to taste 

For Tempering:

Cloves/lavang : 6

Green cardamom/Elachi: 2

Mace : 2

Bay leaf: 2

Cinnamon stick: 1 inch stick 

Stone flower : 1

Cashews :2tbsp

Ghee : 2tbsp

Oil : 2tbsp

For Eggs :

Eggs : 4 boiled

Egg : 1

Cumin powder/ jeera : 1/4 tsp 

Coriander powder: 1/4 tsp

Red chili powder: 1/2 tsp

Water : 1 tsp

Method:

Soak rice for 45 minutes to 1 hour.

Heat the ghee and oil in a pan and all the ingredients under for tempering and fry until the cashews turn golden. 

Add onions and green chilies and fry until onions turn translucent. Add ginger garlic paste, biryani paste/masala and fry for 30 seconds. Add mint and cilantro and fry for 2 more minutes.

Add salt, yogurt and water and once the water starts to boil, add strained rice. When the rice is almost done, cover it and simmer until completely done. ( This total process should take about 10-12 minutes. ) turn off the heat.

To prepare your eggs, mix cumin, coriander and chili powders with water and add the one egg mix well. Cut the boiled eggs into half and dip them into this mixture and fry them in a pan.

Serve the biryani hot topped with eggs and raita or Salan.