Egg Biryani

This is a simple version of Egg Biryani.

All you need: A heavy bottomed non stick pan or vessel, spatula, cooker.

Serves- 2

Preparation time: 20mts

Ingredients:

Eggs- 3 to 5 medium

Rice- 2 cups

Onion- 1 medium

Green chillies- 3 no

Cilantro- 3tbsp

Corn- 1/2 cup

Cloves- 4 no

Cardomom- 4 no

Food colour- 1/8 tsp

Ginger and garlic paste- 1tsp

Chilli powder- 1tsp

Salt- to taste

Daniya powder- 1/2 tsp

Garama masala powder- 1/2 tsp

Birani mix- 2tsp

Cumin powder- 1/2 tsp

Butter- 2tbsp

Jeera- 1tsp

Cashews- 2tbsp

Lemon juice- 1tsp

Preparations:

1. Wash and soak the rice abt 10mts. After that cook and cool it.

2. Boil the eggs, peal them and keep aside.

3. Chop the onion, green chillies, cilantro and keep aside.

Method:

1. Heat butter in a broad non stick pan, add jeera, cloves and cardomom and fry a minute.

2. Add ginger, garlic paste, green chillies, frozen corn, chopped onions and fry till onions becomes soft and transparent.

3. In a bowl, add daniya powder, chilli powder, garam masala powder, cumin powder and biryani mix, add 2tbsp of water, mix all the spices well and add this paste to pan, mix well. Cook for 2mts. (If we add spices directly to the pan, they get burnt very soon and starts smelling very bad, to avoid that add some water to the spices).

4. Take food colour in a bowl, add some water and mix well.

5. Make 3 to 4 slits to each egg (but do not cut the egg. We make slits so that egg will absorb the spices).

6. Now add boiled rice, eggs and food colour, salt to the pan, mix well and cook again abt 3 to 4 mts. Finally add lemon juice and mix well.

7. Check the salt. Turn off the stove and garnish with cilantro.

Note:

You can also add 1/4 cup of yogurt/curd to the biryani after adding all the spices. It gives sourness to the biryani. I haven't added in this recipe.

The Egg Biryani is ready to serve. It is an easy method. You can serve this with any raita or kumra etc. Thanks for watching this recipe. Bye.