Egg Biryani

Ingredients:


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 Mace 

1 1/2tbsp Biryani masala powder

1 cup Yogurt (plain)

1 cup water

Salt

Oil/Ghee

How to:

• 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

1 Egg

How to:

• 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.

• Carefully place the eggs and mix with the rice. Finally garnish with remaining cilantro and mint leaves.

Serve hot with onion raita.