Egg Biryani

For day 2, made simple and delicious Egg Biryani.Boiled Eggs are  fried in ground paste made with cilantro, mint and green chilies  with some spices. Then cooked in soaked  long grain rice with onions, carrots and green peas. I added carrots and green peas jut to give some extra flavor and to look colorful. You can skip adding them if you do not want to.

Here goes the recipe for egg biryani.....

                                           

We need:

Eggs 5
Basmati Rice 2 cups
Red Onion 1 large
Carrot chopped 1/2 cup
Green peas 1/2 cup
Cinnamon 1 inch stick
Cardamom 2
Cloves 4
Bay leaf 1
Green chilies 3
Cashew nuts 10
Garam masala powder 1sp
Chili powder 1sp
Haldi / turmeric powder 1/4 sp
Chopped Cilantro 1/2 cup
Chopped Mint leaves / Pudina 1/2 cup
Oil 5 spoons

Method:

Wash rice and soak in water for 30 to 45 minutes.

Boil eggs and keep aside to cool, then remove the shells.
Make a smooth paste with green chilies, mint and cilantro leaves.

In a large pan or cooker heat oil.

Once the oil is hot add ginger garlic paste, green chili, mint and cilantro paste, little salt, haldi and chili powder.

Let it cook for a minute to add boiled eggs.

Fry the eggs well for  2 to 3 minutes.

                                      

Remove the eggs from the masala and keep aside.

In the same pan add sliced onions, slit green chilies, cashew nuts and whole garam masala.
Fry for a minute and add chopped carrots and green peas.

Fry for about 3 minutes and then add soaked rice without water.( save the water for next process)
Now add Garam masala, salt to taste.
Mix well and let it for  4 to 5 minutes on low to medium flame.

Now add 4 cups water and boiled and fried eggs( use the water in which you soaked the rice)
Mix well and cook on high flame till you see bubble appearing on top( this happens when most of the water is evaporated)
Now turn the flame to low and cover to cook further.
It takes about 8 to 10 minutes to cook completely.
Once done serve hot with raita.

Click here to see what my fellow bloggers are cooking for BM 48.