Egg Biryani

Ingredients used in Egg Biryani:

•  Salt –  to taste.
•  Mint – 1 bunch.
•  Plain yogurt – 2 cup.
•  Whole garam masala – 10 numbers.
•  Black cumin – 1 teaspoons.
•  Fresh coriander/cilantro leaves – 1 teaspoons.
•  Biryani masala powder – 50 grams.
•  Fried onion – 1 teaspoons.
•  Green chillies – 4 numbers.
•  Oil – 1 tablespoons.
•  Ginger garlic paste – 1 tablespoons.
•  Onions – 1 large.
•  Eggs – 8 numbers.
•  Basmati rice – 500 grams.
•  Clarified butter – 6 teaspoons.

Method:

• Wash and soak rice for at-least 45 minutes or 1 hour. Boil eggs shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
• In a kadai or pot, heat the clarified butter or oil.
• And whole garam masala spices(shahi jeera, cardamom, cloves, biryani flower, bay leaf, star anise) and fry the onions until they become golden brown and add salt, cashew nuts, ginger garlic paste, green chillies, mint and coriander leaves, biryani masala and curd and cook In the same masala measure 1 (1/2) times the amount water to rice and bring it to boil add soaked rice and mix well and cook by covering till rice is done.
• Then make a paste of red chili powder, ginger garlic paste, coriander powder, cumin powder, salt, and 1/2 an eggs, besan.
• Later coat the boiled eggs with above mixture and fry them with some butter until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
• Cook until all of the water has absorbed and the rice is tender. Top rice with eggs and sprinkle saffron water.