Ingredients
6 boiled eggs
1 tsp red chilli powder
1tsp ginger garlic paste
3 sliced onions
10 cashews chopped
10 raisins
2 tbsp oil
salt to taste
For the gravy:
2 small onions sliced
1 cup grated tomato/ puree
2 tsp ginger garlic paste
2 tbsp ghee or oil
3 tsp biryani masala/ garam masala
1 tsp turmeric powder
Salt to taste
To make the paste:
1 cup coriander leaves
8 mint leaves
3 green chillies
1 tbsp coriander seeds
1 tbsp cumin seeds
3 cloves
1/2 inch cinnamon
For the rice:
3 basmati rice soaked in water for 30 mins
3 cloves
1/2 inch cinnamon
2 cardamoms
2 bay leaves
1/2 tsp shah jeera
2 tbsp coriander leaves
Salt to taste
Procedure
.Marinate the boiled eggs with ginger garlic paste, salt, chilli powder and keep aside for 15 mins
Heat 1 tbsp oil in a pan and fry the sliced onions till it turns brown, in the last minute add cashews and raisins
Fry for a minute and keep aside
Heat the remaining 1 tbsp oil in the same pan and saute the marinated eggs till it turns brown
You may cut the eggs after the above step or keep them whole
To make the rice boil water and add the spices, salt,coriander leaves,rice
Cook it till 90% done. Drain it and spread on a plate to cool, remove 1 cup rice and add Lil yellow colour to it
Make a fine paste with the ingredients mentioned under to be ground to paste
To make gravy heat ghee/oil in a pan and fry the sliced onion till it turns transparent
Add ginger-garlic paste and saute for 2 mins, add the tomato puree and fry till the oil leaves the sides of the pan
Now add garam masala, turmeric powder and the ground paste, fry well till it becomes dry
Now add the boiled eggs, keep 1 egg for garnishing, check for the seasoning
To assemble the biryani, put little ghee in a large pot and spread half of the egg gravy. Then spread half of the rice, browned onions
Now spread the remaining gravy, rice, onions and coriander leaves
Cover it tightly
Heat one tava on a low flame and keep the pot on the tava for 30 mins
Serve hot with raita.
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