INGREDIENTS
- 6 Eggs
- 2 cups of Basmati rice
- 2 Onion
- 50 gms Fresh Cilantro
- 1/2 cup yogurt
- 1/2 Cup Milk
- Kesar Strands
- 5 Tbsp Ginger Garlic Paste
- oil For Cooking
- 1 .5 tsp Salt or as per taste
- 2 tsp Keora Water(optional)
- 2 Green Chillies
- 1 Tbsp Coriander Powder
- 5 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
Whole Spice Mix
- 1/2 Cinnamon
- 1/2 tsp Shahi Jeera
- 1 bay leaf
- 5 Black Pepper
- 4 Green Cardamom
- 5 Cloves
- 1 tsp dried fenugreek leaves
TO BOIL RICE
- 1 Litre Water
- 1 Tbsp Salt
METHOD
- Wash rice thoroughly, dip in normal water and keep aside.
- Boil water in a pot add some salt and put your eggs in boiling water for 3-4 minutes turn off flame and keep it covered for 10 min.
- Add kesar to milk and keep aside.
- Boil water in another pot, add some salt to it as water gets hot add rice and cook till 80% done(when u break a grain it’s a little raw from inside) do not stir while cooking.strain and wash in cold water keep aside.
- Take a handi or a wide pan add 3tbsp oil.
- Poke your eggs and fry them lightly till light golden from all sides, keep aside.
- Add Sliced onions fry them till dark brown, keep aside(as they start getting brown, start taking them out as they will still be cooking n will be perfectly brown in some time).
- With little-browned onions in the pan, add whole spice mix(low flame)for 1 minute.
- Add green chilies and ginger garlic paste stir.
- Add turmeric powder, red chili powder, stir.
- Add yogurt, keep stirring continuously.
- Add dhaniya powder ,salt stir till oil seperates.
- Add eggs, cilantro stir, turn off flame.
- Take out few eggs and gravy in a separate bowl.
- Let's start layering our biryani add some rice over the egg and gravy in the pan , add separated eggs and gravy over rice add some chopped mint leaves, cilantro fried onions sprinkle some clarified butter.
- Add leftover rice spreading to cover all the ingredients again add cilantro mint leaves fried onions, milk and kesar, add a teaspoon of ghee missed with biryani masala drizzle it over.
- cover and cook on dum (keep a flat griddle on gas heat it on medium heat keep your biryani pan over griddle).
- Keep a wet towel over the lid to give weight on biryani pot).
- Let it cook for 20 min on low flame.
- Serve with raita.
