Egg Biriyani
Ingredients:
Sunflower oil
1 Bay leaf
1 small piece of Cinnamon
2 Cardamoms
3 Cloves
5-6 Peppercorns
2 sliced Onions
2 chopped Tomatoes
3-4 Green chilies
Salt to taste
1 spoon Ginger-garlic paste
½ cup Curd
1 spoon Chili powder
½ spoon Turmeric powder
1 spoon Coriander powder
½ spoon Garam masala
1 ½ cups Rice
3 cups Water
1 spoon Ghee
3-4 Eggs, boiled
Roasted Cashews
Roasted Raisins
Coriander leaves for garnish
Preparation
Heat sunflower oil in a cooker and add bay leaf, cinnamon, cardamom, cloves, and peppercorns. Add sliced onions, tomatoes, and green chilies, and sauté them with salt. Add ginger-garlic paste and curd and mix well. Add chili powder, turmeric powder, coriander powder, and garam masala. Add the rice and water. After mixing, add salt and ghee.Place the boiled eggs on top, followed by roasted cashews and raisins.Close the cooker and cook until it whistles once, then turn off the flame.Garnish with coriander leaves before serving.
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