INGREDIENTS :
Basmati rice -2 cups (soaked in water for half an hour and drain the water)
Sliced Onions -2 medium
Tomatoes chopped -1 large
Eggs 4
Bay leaves 1
Ginger & Garlic Paste -1tbsp
Green Chilies -3
Cooking oil 4 to 5 tbsp
Coriander Leaves-chopped 1/4 cup
Mint leaves- chopped 1/4 cup
Lemon Juice 1 tbsp
Yogurt (Curd) 1/2 Cup
Any Biriyani Masala 2 tbsp
Garam masala powder – 1 tsp
Salt – to taste
Pepper Powder -1/2 tsp
Ghee-2 tbsp
Onions - 1 big thinly sliced, for frying)
Cashews – ¼ cup
COOKING METHOD :
Boil eggs (You can add a little salt while boiling the eggs to prevent it from cracking.) and peel the egg shells then keep it aside
Boil the Basmati rice with a salt, 1/2 tsp biryani masala, 1tsp of Lemon Juice, 1tsp of whole cumin seeds and 1 tsp oil. Once the rice is cooked (Add more water, if needed so that the rice doesn't stick together). Drain water and keep it aside.
Heat ghee and oil together in a deep pan over low flame, add thinly sliced onion (for frying) and fry till golden brown. Remove it from the oil and keep it aside. In the same oil add the cashew nuts and fry till golden. Remove from the oil and keep it aside.
In the same oil,then fry egg with 1/2 tsp biriyani masala (keep low flame until the egg color changed to brown, then keep it aside). Add onions and saute until the onion get brown color then add green chilies, bay leaves, ginger & garlic paste paste along with some salt and stir fry for a minute. Add Coriander Leaves and mint leaves and mix well. Add the chopped tomatoes and saute till it is cooked and mashed.
Add Biriyani masala powder, Add yogurt (curd) Sprinkle lemon juice and mix well. Reduce heat and cook the gravy until the oil separated from gravy.
Add Rice, stir the rice gently, till the rice is evenly coated with the gravy.
Add eggs to the rice and garnish with Fried onions ,cashew nuts, coriander leaves keep it covered for ten minutes.
Serve hot with raita and pickle...
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