Name: Egg Biryani recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Boiled eggs - 4; Basmati rice - 1 cup; Sliced onion - 2; Chopped tomatoes - 1; Ginger Garlic Paste - 1 tsp; Cinnamon - 1 inch; Cloves - 2; Cardamom - 2; Red Chilly powder - 1 tsp; Garam Masala powder - 1/2 tsp; Curd - 2 tbsp; Salt as per taste; Ghee/refined oil as required; Coriander leaves a handful

Ingredients Serving: 4

Boiled eggs - 4
Basmati rice - 1 cup
Sliced onion - 2
Chopped tomatoes - 1
Ginger Garlic Paste - 1 tsp
Cinnamon - 1 inch
Cloves - 2
Cardamom - 2
Red Chilly powder - 1 tsp
Garam Masala powder - 1/2 tsp
Curd - 2 tbsp
Salt as per taste
Ghee/refined oil as required
Coriander leaves a handful

Instructions

Heat a heavy bottomed kadhai, add ghee/refined oil.
Add the boiled eggs, sprinkle red chilly powder. Fry for a minute and take them out.
In the same oil, add the sliced onion and fry till golden brown.
Add ginger garlic paste and stir for a minute.
Then add the powdered masalas, salt and stir.
Add the tomatoes and cook till mushy.
While this is cooking, par boil the rice with the cloves, cinnamon and cardamom added to the water. Add salt and little ghee as well.
Drain the rice, and add curd to the cooking masala. Stir for a minute.
Now add the eggs and mix.
Cover it with the drained cooked Basmati rice. Sprinkle coriander leaves.
Put the lid and seal it. Cook it on a low flame for 20 minutes.
Rest it for 10 minutes and serve.

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