Name: Egg Biryani recipe by Sunita Ramankulath at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: For Egg Masala; 8 Soft boiled eggs; 4-5 finely sliced onions; 2-3 Finely chopped Green chillies; 2 tbsps. Ginger garlic paste; 1/2 tbsp. Red chili powder; 1/2 tbsp. Coriander powder; 1/2 tsp. turmeric powder; 1 tbsp. Egg Curry masala; 1/2 tbsp. Biryani Pulav Masala (Everest); 4-5 tbsps. Curds; 1/4 kg. Or 3-4 tomatoes finely chopped; Fresh coconut milk from 1/2 small coconut or use 1 small satchet of Maggi coconut milk powder; 3-4 tbsps. Finely chopped Green coriander leaves; 4 tbsps. Small Mint leaves; Kasoori methi 1 tbsp. optional; 5 tbsps. Oil; 1 tbsp. Oil or ghee; Salt to taste.; For Biryani Rice; 1/2 kg. Biryani / Pulav rice; 1 tbsp. Oil; Salt to taste

Ingredients Serving: 4

For Egg Masala
8 Soft boiled eggs
4-5 finely sliced onions
2-3 Finely chopped Green chillies
2 tbsps. Ginger garlic paste
1/2 tbsp. Red chili powder
1/2 tbsp. Coriander powder
1/2 tsp. turmeric powder
1 tbsp. Egg Curry masala
1/2 tbsp. Biryani Pulav Masala (Everest)
4-5 tbsps. Curds
1/4 kg. Or 3-4 tomatoes finely chopped
Fresh coconut milk from 1/2 small coconut or use 1 small satchet of Maggi coconut milk powder
3-4 tbsps. Finely chopped Green coriander leaves
4 tbsps. Small Mint leaves
Kasoori methi 1 tbsp. optional
5 tbsps. Oil
1 tbsp. Oil or ghee
Salt to taste.
For Biryani Rice
1/2 kg. Biryani / Pulav rice
1 tbsp. Oil
Salt to taste

Instructions

Heat 4-5 tbsps. Oil in a thick bottomed kadhai/ frying pan.
Add finely chopped onions and green chillies to the hot oil. Stir and add salt.
Cook the onions down to a golden brown color.
Then add ginger garlic paste and saute till raw smell disappears.
Lower heat and add red chilli powder, coriander powder, turmeric powder and egg curry masala. Stir fry the masala and add 4-5 tbsps. Curd to it.
Cook the masala till oil separates and then add chopped tomatoes. Cook down the tomatoes till oil separates.
Prick boiled eggs with a knife and add to the tomato mixture till all eggs are coated.
Cook for a minute and add green coriander leaves and coconut milk. If using Maggi Coconut Milk Powder then please dissolve it in 1/2 cup water and then add to the gravy.
At this stage you can add kasoori methi. ( Powder in hands and then add.) This is optional.
Add 1/2 tbsp. Biryani/ Pulav masala
Boil de egg curry for a couple of minutes. The gravy should have a thick consistency.
In the meantime, wash and soak rice in a pan for not more than 10 minutes.
Boil water in a pan, add oil and salt and the soaked rice.
Par boil the rice or cook till aldente. Rice should be firm to touch about 85 -90% cooked.
Strain the rice and keep it aside.
To assemble Biryani
Take a heavy bottomed pan with a fitted lid.
Add 1/2 - 1 tbsp. Oil/ ghee and fully coat the pan.
Add a layer of rice and top it with the prepared egg masala gravy. Add 4 eggs to this layer.
Top with a thin layer of rice and add 1/2 the mint leaves (optional) and top with more rice.
Add the remaining gravy and top with the last layer of rice. Add mint leaves on the top.
Keep a girdle/ thick tava on a medium flame. Put the biryani pot with lid on the tava.
Keep a heavy pan on the lid to stop steam from escaping and cook biryani on medium flame for 5-7 minutes. Lower the flame and cook for another 5 minutes.
Shut off de gas and let it stand for another ten minutes.
Serve it hot with a salad of your choice.

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