Egg Biriyani

Cuisine: India/Asian
Serves: 5

Biriyani – this is something which would be bankable any day for me and my husband. It’s been a while since I had prepared a biriyani & for a change I decided to go with the egg variant. There’s absolutely no mess in cooking this. Full of flavours and spices, you won’t need any curry as a side for this dish. Will be preparing another egg dish soon.
Ingredients

• 2 cups Basmati rice
• 2 tsp fennel seeds/perumeerakam
• 3 cloves
• 5 cardamoms
• 1inch cinnamon stick
• 1/2 tbsp. oil
• Salt to taste
• water as required

For the gravy
• 5 hardboiled eggs, peeled and make slits
• 2 large onions, sliced
• 1 ½ tbsp. oil
• 2 cardamom
• 2 cloves
• 1 bay leaf
• 1 cup potato, cubed and boiled
• 1 tbsp. tomato puree/paste
• ¾ cup yogurt/curd
• 1 tsp. chilli powder
• 1 tsp. ginger garlic paste
• 1 tsp. sugar
• Salt / 2 chicken stock cubes to taste
• 4 green chillies slit
• Chopped coriander and mint leaves
I have cooked the rice using draining method. Boil enough water and add salt and ghee. Throw in the spices and add the rice. Cook rice to perfect consistency. It shouldn’t be too soggy. Drain and set aside.
In a bowl, mix yogurt, chilli powder and ginger garlic paste and set aside.
Heat oil in a pan; add cinnamon, cardamom, cloves and bay leaves. Saute till they crackle. Add the onions and saute till transparent. Add green chillies & potatoes and fry for a minute or two. Add tomato puree and stir well. Add in the yogurt mixture and cook for about 2 minutes. Add salt/chicken stock cubes. Add the eggs, coriander and mint leaves and mix gently. Remove from flame.
For layering, in a deep sauce pot or any cookware, add ½ tsp. melted ghee. Add the egg masala and then top with rice. Repeat the process and garnish with some more mint and coriander leaves. Put the lid for 15 minutes and then serve it with some raita and pappad.