Egg Biriyani

Sl.No Ingredients Quantity PreCooking Preperation
1 Basmati Rice 2 Cups  
2 Ghee 4 Tablespoons  
3 Eggs 8 Hard boiled
4 Onions 3 Medium Sized Slice finely
7 Green Peas 1/2 cup boiled
8 Potatoes 2 Medium Sized Peeled and Sliced finely
9 Green Chillies 3 or 4 Slit
10 Tomatoes 3 or 4 Chopped fine
11 Ginger - Garlic 1 Tablespoon Paste
12 Chilli Powder 1 Teaspoon  
13 Turmeric Powder 1/4 Teaspoon  
14 Coriander Powder 1 Teaspoon  
15 Garam Masala 1/4 Teaspoon  
16 Cloves 5 or 6  
17 Cardamoms 5 or 6  
18 Cinnamon 2 cms stick  
19 Pepper Corns 9 or 10  
20 Bay Leaves 3  
21 Milk 1/4 cup  
22 Saffron Small pinch Soak in milk
23 Coriander Leaves Small bunch Cleaned and Chopped
24 Oil For frying  
Preparation
  1. Deep fry onions till golden brown. Drain and keep aside a small portion for garnishing.
  2. Add the items 10 to 15, into the remaining onions, and cook for seven minutes, at medium heat.
  3. Add 1/4 cup of water, green chillies, and cook till ghee seperates, your masala is ready.
  4. Fry items 16 to 20 in ghee, and add into rice. Cook rice in water with salt, take care that is rice grains are not over cooked.
  5. Mix the cooked rice with saffron water/ milk, so that some of it becomes orange / yellowish. If saffron is not available you can use orange color, and saffron essense as a substitute.
  6. Deep fry potatoes in oil.
  7. Heat ghee in a heavy bottom vessel, spoon in half of the rice and cover with masala.
  8. Sprinkle peas and place potatoes and eggs over the masala.
  9. Add the remaining rice to cover the masala, and cook on slow fire for some 20-25 minutes.
  10. Garnish with fried onions, and coriander leaves.

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