Name: Egg Biryani recipe by Priya Mani at BetterButter
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 5
Ingredients: Eggs - 6; Onions 2; Whole garam masala - 1 tbsp; Shahi jeera- 1 tbsp; Ginger garlic paste each 1 tbsp; Pudina and coriander leaves each one hand full; Jeera powder 1/2 tsp; Coriander powder 1 tbsp; red chilli powder 1 tbsp; garam masala powder 1 tsp; Tumeric powder 1/2 tsp; Salt to taste; one cup thick curd; Slit green Chilli 3; Oil 2 tbsp or as needed; basmati rice 3 cups

Ingredients Serving: 5

Eggs - 6
Onions 2
Whole garam masala - 1 tbsp
Shahi jeera- 1 tbsp
Ginger garlic paste each 1 tbsp
Pudina and coriander leaves each one hand full
Jeera powder 1/2 tsp
Coriander powder 1 tbsp
red chilli powder 1 tbsp
garam masala powder 1 tsp
Tumeric powder 1/2 tsp
Salt to taste
one cup thick curd
Slit green Chilli 3
Oil 2 tbsp or as needed
basmati rice 3 cups

Instructions

Soak basmati rice for 1 hour.
Place a non stick kadai on the stove, add oil.
Add all the whole garam masala in it along with shahi jeera.
Next, add onions and saute until translucent.
Add ginger garlic paste and mix well.
Add slit green chillies, pudina and coriander leaves and saute well, keep it for 5 mins.
Meanwhile, take a bowl, pour 1 cup of curd plus all spices (powders) in it and mix it well.
Pour in the kadai, mix until raw smell of powder is gone.
Now take the rice and put in the kadai and mix well.
Add water and salt and close the lid.
Keep flame on high for 5 to 7 mins. Then simmer it for 10 mins.
Meanwhile, boil eggs before you start preparing your Biryani and cut into half.
Place one small pan, pour some oil and put eggs one by one.
Make sure eggs do not break. Add little salt and pepper on top of the eggs and pan fry it until crispy.
Now add eggs to Biryani and mix well.
Garnish with pudina and coriander leaves.

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