1 cup Basmati rice
1 Yellow onion (thinly sliced)
1tbsp ginger-garlic paste
1/4 cup Cilantro (chopped)
1/4 cup Mint leaves (chopped)
4 small Green chilli (chopped)
Whole garam masala:
1tsp Kala jeera
1 Bay leaf
1 Black Cardamom
2 Green Cardamom (small)
1 Anistar (whole)
3 Cloves (small)
1 Cinnamon stick (1")
1 1/2tbsp Biryani masala powder
1 cup Yogurt (plain)
1 cup water
- Soak the rice for 30 mins, then drain the water and keep aside.
- Heat oil in a deep pan, add the whole garam masala ingredients, followed by onions along with salt.
- Saute the onions until tender and add ginger-garlic paste. Cook till raw smell disappears.
- Then add green chilli, cilantro and mint leaves and cook until onions turn slightly brown.
- Now add the yogurt and cook for a couple of mins.
- Then add the Biryani masala powder and cook for another min.
- Then pour the water mixing well with the masala.
- Now add the soaked rice , mix well and cook in a medium flame with lid closed.
- When the water is all evaporated, reduce the flame to low and cook for few mins.
Dip n Roast:
3 Eggs (hard-boiled)
1/2tsp Chilli powder
1/2tsp Coriander powder
1/2tsp Cumin powder
1tsp Besan flour
1tsp ginger-garlic paste
- Slit the boiled eggs and keep aside.
- In a bowl mix the remaining ingredients and make a paste.
- Dip and roll each egg in the paste and let it sit for 30 secs.
- Heat oil in a pan, carefully place the dipped eggs and roast in a medium-low flame for a min rotating every side.
- Transfer it to a paper towel to absorb excess oil.
- For rice to be fluffier, transfer it to an oven-safe bowl, wrap it with aluminum foil and bake at 350 degrees for 30 mins.