Egg Biryani

Yield: For 5 persons

This will make a wonderful dish on a cold Sunday afternoon.
I specially thank my friend Ruth for this delicious recipe.



Ingredients:

Egg – 6
Onion (Thinly sliced) – 5
Tomato (Finely chopped) – 3
Ginger Garlic paste – 1 tsp
Coconut milk – 4 cup
(Not too thick)
Basmati Rice – 2 ½ cup
Coriander leaves – ½ cup
Mint leaves – ½ cup
Curry leaves – ¼ cup
Garam Masala powder – 2 tsp
Pepper powder – ¼ tsp or to taste
Chilly powder – 1 ½ tsp or Green chilly – 5 to 6
Cumin powder – ¼ tsp
Lemon Juice – 2 tsp
Oil – ½ cup
Salt – to taste

Whole Masala:

Bay leaf – 2
Clove – 2
Cinnamon – 2
Cardamom – 2
Fennel seed – 1 tsp

Preparation:

Boil the eggs, Remove the shells and keep them aside.
Heat oil in a pressure cooker and fry the whole masalas.
Add onions and sauté it.
Add the tomatoes and cook them till the oil separates.
Now add chilly powder, pepper powder, garam masala powder and cumin powder.
If you are using green chillies, put them as whole. Do not slice them.
Add curry leaves & ginger garlic paste and Fry.
Then add rice and mix well.
Add lemon juice, eggs, coconut milk and salt.
Finally add mint leaves and coriander leaves.
Keep the flame high and close the lid.
After one whistle, lower the flame.
Switch off the flame, after the second whistle.
Garnish with coriander leaves and serve.

Note:

For additional taste, garnish with some sautéed onions and roasted cashew nuts.
Keep the eggs as whole. Do not cut them.
You can also use some ghee for frying.
Add water with coconut milk in the ratio 1:3, totally making 4 cups.



We had this biryani along with Dum Aloo and Onion Raita.
The mild flavour of egg biryani and the spiciness of dum aloo make a very good combination.