Whenever i have kitchen all to myself, i cannot stop myself from making something different.
So, it was a perfect evening, my wife was going to be late from work…. The kids behaved well to impress me and were busy with their activities.. i thought so why not surprise my lady with some Indian Mughlai cooking..
Egg Biryani along with curd salad was what i decided would be our evening dinner that day…. I have tried biryani for the first time, hope you enjoy making it some time..
The verdict, all the Egg Biryani was finished.
Servers four adults.
Preparation time 20 mins, after ingredients are ready including boiled eggs.
half cup cooking oil
8 large eggs (hard boiled) or as per need
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water, if you use less Rice, then less water.
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish
Heat the oil in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
Carefully prick the eggs with a fork and add to the pan.
Stir in turmeric, chili powder and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
Sprinkle garam masala powder over it.
Garnish egg biryani with chopped coriander and tomato slices, serve hot.