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Egg Biriyani

Ingredients
  • Egg – 4 nos: (hard boil and remove shell)
  • Basmati Rice – 2 cups
  • Onion -3 (finely sliced )
  • Ginger – 1 (medium piece)
  • Garlic cloves – 10 nos:
  • Chilli Powder – 1 tsp
  • Green Chilli – 1no:
  • Coriander Leaves (chopped) - 2tsp
  • Mint Leaves (chopped ) – 2tsp
  • Cardamom – 4nos:
  • Cloves - 4nos:
  • Cinnamon – 4 (1"  piece)
  • Star anise – 2nos:
  • Ghee – 4 tsp
  • Salt - as required
  • Onion (thinly sliced), Cashew, Raisins - as required (optional)
Preparation Method
  1. Soak basmati rice for half an hour in water . Drain out water and spread it on kitchen towel for drying.
  2. Make small slit in the eggs. Make a fine paste of 1/2 tsp chilli powder and pinch of salt and coat on the eggs.
  3. Heat 1tbsp ghee in a pan and roast the eggs till it turns golden brown; keep aside.
  4. Make a smooth paste of ginger, garlic, green chilli and 1/2 tsp chilli powder. 
  5. In a biriyani pot, bring ghee to heat, splutter cardamon, clove, star anise and cinnamon.
  6. Add onion and saute well.
  7. Add ginger-garlic-chili paste and saute till the smell goes off.
  8. Add basmati rice and fry for 5mins:
  9. Add 3cups of boiling water, salt and mix well.
  10. Add corriander and mint leaves.
  11. Bring rice to boil; close the lid and cook the rice in low flame.
  12. When the rice is half cooked, place the eggs in the rice and cover the eggs with rice.
  13. Cook in low flame till the rice is done.
  14. Fry onion, cashew nuts and raisins in ghee and add to the top of the rice; switch off the flame and keep the lid closed for 5mins:
  15. The easy to make, delicious Egg Biriyani is ready to serve with raita and pickle.

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