Egg is my family's all-time favorite. Although, according to my husband, biryani is not Biryani until it has meat in it...but, everytime I make this, I don't need to endorse my cooking to bring him to the table.....biryani does the trick!
2 large onion
6 green chilies
1 tsp ginger garlic paste
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp dhaniya jeera powder
coriander leaves and mint leaves, finely chopped
few strands of saffron, soaked in 1/4 cup of warm milk
3 tbsp oil
Salt to taste
Basmati rice 2 cups
water to cook rice 3 cups
ghee 3 tbsp
bay leaves 2
cinnamon 1" pc
cashew nuts and raisins
. cook eggs for exact 6 mins from boiling point. This ensures that the yolks are cooked but are still bright yellow.
.Cook rice with 3 cups of water,ghee, bay leaf, cinnamon, alaichi, clove and salt. This should cook the rice halfway through which is perfect for biryani.
.In a kadai, heat oil and fry the onions to golden brown, remove half of the onions and reserve for garnishing.In the same kadai, add cashew nuts, raisins,ginger-garlic paste, green chillies and masala powders and saute till the rawness of masala is cooked. Add salt, . Remove half of the mixture and set aside.
. Now layer half of the cooked rice , then layer the reserved masala mixture on top of the rice, chopped cilantro and mint leaves and sliced eggs. Do the same order for the remaining rice and sliced eggs. Garnish the top with the reserved fried onions and pour saffron milk by the spoonful in different corners and cover with aluminium foil and place it in a 300F oven for 25-30 mins.
After the biryani has been layered and set in the oven, it is best if left undisturbed until it is time to be served since the rice and eggs are cooked to perfection and overturning the dish may ruin its effect...take it from a foodie...u cant go wrong here!