Egg - 6 (Hard boiled) Basmati Rice - 2 cups Green Chillies - 4 (cut as slits) Onions - 3 Big ones (cut one as thin long strips, cut rest as small cubes) Tomatoes - 2 cut as wedges Mint leaves - a bunch Cilantro leaves - a bunch Biryani Masala - 3 tbsp Chilli powder - 2 tsp Coriander powder - 2 tsp Ginger garlic paste - 2 tbsp Fresh curd - 1 tbsp salt to taste Ghee - as needed Cashews - 10 Raisins - 10 Lime juice - 1 tbsp Rose water - 1 tsp Fresh Garam Masala - 1 tbsp
Marinate: Mix 1 tsp chilli powder, 1 tsp coriander powder, 1 tbsp biryani masala powder, 1 tsp lemon juice, 1 tbsp ginger garlic paste. Add the boiled eggs and marinate for 1 hour. Pre-preps 1. Fry the onion strips in ghee. 2. Fry cashews and raisins in ghee. 3. Wash and soak Basmati Rice (2 cups) for an hour and drain and dry. 4. Pre-heat oven to 400F. Method: 1. While marinate is going on, on a tawa heat fat, add fresh garam masala. Fry for a while. Add two slit green chillies. Fry for a while. Add the rice and fry for a little. Add salt and 3 3/4 cups of water and close the tawa with a lid. When the water is gone and bubbles up, stir the rice to ensure even cooking. You can add food color to the rice if you want. Once all water is evaporated, stop heat and keep the rice aside. The rice should be partially cooked. If you do not want to try the tawa method, cook the rice in a pressure cooker as your convenience. 2. After marinate is done. Fry the marinated egg mixture in oil for a while and keep it aside. 3. In a tawa heat ghee, fry onions until brown. Add the masala powders (biryani masala, turmeric, chilli and coriander powders) and saute. Add fresh curd and fry for a little. Now add the egg fried mixture, salt and tomato wedges. Close with a lid and cook until this becomes a gravy. 4. Now in a casserole rub the bottom and sides with ghee. Add the Egg gravy as a bottom layer. Layer half of the rice above the gravy. Add few drops of ghee, rose water, mint and cilantro leaves. Top again with the rest of the rice as a third layer. 5. After that decorate the biryani with fried onion strips, raisins and cashews. 6. When you serve, Cut through the layers so that all the layers are in the ladle and serve with onion raita, pudina/mint chutney, lemon pickle and Pappad. Enjoy!!!! Few easy tips 1. If you do not want to take the extra step to fry the onion strips, cashews and raisins. Add them fresh on the top layer of the biryani before keeping it in the oven. The oven temperature will fry them. 2. If you are diet cautious, replace ghee with oil during cooking but at the end drop few drops of ghee before baking in the oven. Cover with aluminium foil and keep in oven for 45 minutes.