Egg Biryani


Egg Biryani



25 mins
2-3 people
15 mins




EGG BIRYANI


250 gm SOAKED BIRYANI RICE

2 NOS BAYLEAF

2 NOS CINNAMON

3 NOS CLOVES

1 TSP SALT

2 TSBP OIL

1 NOS CINNAMON

2 NOS BIG CARDAMOM

3 NOS GREEN CARDAMOM

5 CLOVES

1 TSP PEPPER CORN

1 BAYLEAF

3 NOS CHOPPED ONION

10 NOS CURRY LEAVES

1 TBSP GINGER GARLIC PASTE

1  TSP TURMERIC

1 TSP SALT

1 TSP CHILLY POWDER

1 TSP CORIANDER POWDER

1 CUP CHOPPED TOMATO

2 TBSP DESSICATED COCONUT POWDER

1 TSP CHETTINAD MASALA POWDER

2 NOS SLIT GREEN CHILLES

Egg treatment

1 TSP OIL

1 TSP TURMERIC

1 TSP RED CHILLI POWDER

1 TSP CHETTINAD MASALA POWDER

6 NOS HARD BOILED EGGS

SALT TO TASTE

For layering

1 TSP CHOPPED CORIANDER

1 TSP CHOPPED MINT

2 TSP FRIED ONION

Few DROPS OF EDIBLE RED COLOUR

1 TSP CHETTINAD MASALA

Atta dough for sealing

Method

For biryani rice soak rice in water for minimum one hour

Heat sufficient water in a vessel add Bayleaf, cinnamon, cloves and salt and bring it to boil

Add soaked rice and cook till it is 70 percent and drain the rice

Boil the eggs till hard boiled peel the eggs and set aside

In a thick bottom pan heat oil and add cinnamon, big cardamom, green cardamom, cloves and pepper corn and Bayleaf and allow it to crackle

Put Cook chopped onion and cook till golden brown

Add curry leaves and cook further,

Add ginger garlic paste and cook it well

Now include turmeric powder, red chillies powder, salt and coriander powder

Add chopped tomato.and cook till it is pulpy now add desicated coconut.

Now add Chettinad powder

For egg

Heat 1 TSP oil seperately add turmeric powder, Chettinad masala powder, egg and salt and allow the egg to get crisp on all the sides

Add reserved biryani water to the pan and add egg mixture to the prepared gravy

For layering

Remove eggs and half the masala from the vessel

Layer 50 percent of the rice, add another layer of eggs

Repeat the process, add fried onion, chopped mint, chopped coriander and edible food colour

Sprinkle Chettinad masala and seal the vessel with dough

Close the lid and put on dum for 15 minutes on slow flame

Open the lid and biryani is ready to serve

After 15 min