Egg Biryani

Prep & Cooking Time: 30-40 mins

Serves: 4-5 persons

Ingredients

Basmati Rice- 4 cups

Boiled Eggs- 5

Onions- 1 large, finely sliced (equivalent to 2 cups)

Carrots- 1 cup, finely shredded

Green Chillies-7-8, finely chopped

Cardamom/Elaichi- 5-6 pods

Cloves/Lavang- 5-6

Cinnamon stick/Patta- 3-4, 1-inch sticks

Bay Leaves-2

Ginger garlic paste- 1 tsp

Garam Masala pwd (Preferably homemade)- 2 tsp

Red Chilli pwd- ½ tsp

Turmeric- ½ tsp

Lemon Juice- 3 tbsp

Coriander Leaves- 2 tbsp

Salt to taste

Cooking Oil- ½ cup

Method

• Boil the eggs with a tsp of salt, slit them into halves and keep aside.
  
• Heat oil in a deep pan, add elaichi, cloves, cinnamon, bay leaves and sauté. Once they start spluttering add onions, green chillies and turmeric, cook until the onions turn transparent. Then add ginger garlic paste and salt.
  
• Now add the shredded carrot and cook for about 5-7 mins until the carrot becomes tender.
  
• Add the garam masala, chilli pwd and stir the contents.
  
• Fry the eggs in this onion and carrot mixture for about 2mins, mix carefully and ensure that the yolk doesn’t come out of the eggs. Remove the eggs and keep them aside.
  
• Add the cooked basmati rice to this mixture, add the lemon juice and stir the contents.
  
• Now add the eggs to the rice. Garnish with coriander leaves and serve hot with Raitha.
  

Raitha: To the curd/yogurt add finely chopped vegetables like onions, tomatoes, green chillies, cucumber, and coriander leaves, salt to taste, a dash of sugar and a pinch of chilli pwd and mix well.

Tasty Egg Biryani is ready!!!