EGG BIRIYANI

Ingredients

1. Basmati rice- 1and 1/4  to 1.5  cup( see notes)
2. Egg(hard boiled)- 2 to 4 nos
3. Cardamom- 2nos
4. Cinnamon stick- 2 nos(1 ” piece)
5. Bay leaves- 1 no
6. Cloves-5 to 6 nos
7. Ginger and garlic -finely chopped- 1 tbsp
8. Green chili chopped- 1 no(or to taste)
9. Onion chopped finely- 2  nos
10. Turmeric powder- 1/4 tsp
11. Kashmiri chili powder-1 tsp(or to taste,see notes)
12. Garam masala-1/2 tsp
13. Tomato chopped finely -1 no small
14. Coconut milk(thick)-3/4 cup
15. Mint leaves chopped- 1 to 2 tbsp
16. Coriander leaves chopped- 2 tbsp
17. Garam masala (for sprinkling)-1/8 tsp
18. Water
19. Oil/Ghee
20. Salt to taste.

Method

• TO PREPARE RICE -Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately 2 to 2 1/4 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.
• TO PREPARE GARNISH-Meanwhile, heat oil/ghee in a pan and fry sliced onion, cashew  nuts and raisins (for garnishing)separately until it turns brown and keep aside.
• TO PREPARE THE EGG MASALA-Now heat oil in a pan ,add the whole spices(cardamon,bay leaves,cinnamon and cloves) and saute till fragrant.
• Add ginger ,garlic,green chili and chopped onion and saute till onion turn almost brown.
• Add turmeric powder,chili powder and garam masala,saute till raw smell leaves.
• Add tomato and saute till it is completely cooked.
• Pour in the coconut milk and add salt to taste.Add the hard boiled eggs and cook for 4 to 5 minutes on low flame or until the gravy thickens.
• In a heavy bottomed pan arrange the masala and cooked rice  in layers.Sprinkle chopped coriander and mint leaves , garam masala  and few drops of ghee(adding ghee is optional) on  each layer of rice.Garnish with fried onions,cashew nuts and raisins.
• Cover the pan and cook over low flame for 8 to 10 minutes.(you can also bake this at 200 deg C for 10 minutes)
• Serve with simple raitha.

NOTES:( Updated on 6/5/14)

• If you are using red chili powder,adjust the quantity according to your taste.
• If you like more masala for the biriyani ,use 1 and 1/4 cup rice,or use 1.5 cups rice for a milder version.

Sending this to Rice dishes event at My culinary creations
Kerala kitchen August event at Sugar n spice
E for Egg event at Cookery point-Ila’s kitchen
Joy of fasting to feasting at kitchen flavours
Iftar nights at Jabeen’s corner