Egg Biriyani

Quick-fix lunch box recipe for your kids. Totally yum and easy to make

To cook rice:-

• Basmati Rice :- 2 cups
• Onion- ½ of an onion thinly sliced
• Whole spices( 1 piece cinnamon stick,3 cardamom pods,1/4 tsp cumin seeds, 1 bay leaf,1 star anise, 3 cloves)
• Water – 4cups
• Lemon juice :- 1 tsp
• Ghee 2 tsp
• Salt to taste

To cook masala:-

• Eggs -4 nos
• Onion:- 2 big sized finely sliced
• Tomatoes :-2 medium sized thinly sliced
• Green chillies :- 4 nos sliced
• Ginger garlic paste- 1 tsp
• Turmeric powder- ¼ tsp
• Chilli powder- ½ tsp
• Pepper powder- ½ tsp
• Garam masala- 1 tsp
• Salt to taste
• Oil 2 to 3 tsp
• Chopped mint and coriander leaves – 1 cup
• Fried onion nuts and raisins for garnishing

Method:-

• Boil eggs for 8 to 10 minutes, remove shells, prick each egg with fork or knife gently and set aside
• Soak rice for 20 to 30 minutes drain and keep aside

To cook Rice:-

• Heat pan add 2 tsp ghee, whole spices, and onion and saute well till it turns translucent. Add rice and stir for 2 to 3 minutes in a low flame. 
• • Add water, lemon juice and salt, cover and cook till it is done.

To cook masala:-

• Heat oil in a pan. Add sliced onions band saute till it turns to golden brown. Add chillies, Ginger garlic paste, turmeric powder, chilli powder and pepper powder and saute till raw smell leaves.
  • Add tomatoes and cook till it is completely cooked.
  • Add eggs, half cup water if you need more gravy and mix gently.cover and cook for 5 minutes in low flame.
  • Sprinkle garam masala, chopped coriander and mint leaves.

To dum biriyani:-

•  In another heavy bottomed pan, spread ghee and layer rice and masalas. Sprinkle ghee on top. Cover and cook on low flame for about 10 minutes. Garnish with fried onion, nuts and raisins. Sprinkle freshly chipped coriander leaves.

 

Yum