Egg Biryani

Egg Biryani

• Eggs- 4
• Basamathi Rice- 1 cup
• Water-2 cups \
• Salt to taste 

To grind

• Mint leaves- one fist
• Coriander leaves - one fist
• Green chillies- 3
• Grated coconut- 3 tsp

Seasoning 

• Oil /Ghee- 3 tsp 
• Cloves - 4 
• Cinnamon  - 1 inch stick 
• Green Cardamom with pod  - 2 
• Turmeric powder- 1/4 th tsp 
• Ginger Garlic paste - 1 tsp 
• Tomato-1 
• Garam Masala Powder- 1 tsp 
• Curds- 1/4 th cup 

Garnishing 

• Fried onions- 1/2 cup 

Method 
Wash n boil the eggs with  1/2 tsp of salt on low flame for 5 mts n then raise the flame n cook till done . Cool , remove the shell n cut into  two pieces .

Soak Basmathi rice for about 10 mts n then drain it well . 

Grind all the ingredients meant to grind to a fine paste. 

Slice onions lengthwise n then deep fry them ..Remove on a tissue paper to remove excess oil . 

In a pressure cooker , add ghee , then add cloves, cinnamon , cardamon n fry for a while ..Then add long cut onions n fry till transparent . Add Ginger garlic paste and fry for a minute . Add chopped tomato n fry till the raw smell goes n it becomes mushy . Add turmeric powder, Garam masala powder ,salt , ground paste n fry for sometime till the raw smell of the masala goes . Add rice n fry again for a minute . Add curds n water n pressure cook for 2 whistle . 

Spread the cooked rice on a serving plate ... place the boiled cut eggs n then garnish with fried onions . 
Serve Hot