Egg Biryani

Egg Biryani

There are days when thinking of what to make for lunch is the most cumbersome task. These are the days when I take a short cut. The best short cut is a biryani. 

I have tried out many chicken and mutton biryanis and so this time I decided to make Egg Biryani. It is a simple process and pretty quick to make. If you want you can make it in the “dum” style. But like I said..this recipe is for lazy days and doing the “dum” process is simply too much work.

Ingredients

5 hard boiled eggs

1 ½ cups long grain rice, washed and soaked

3 onions sliced fine

1 large onion, sliced fine (for making barista)

2 tomatoes, sliced fine

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp cumin seeds

1 star anise/phoolchakri

4 tbsp curd

2 tbsp coriander powder

1 tbsp cumin powder

1 tsp turmeric powder

½ tsp red chilli powder

Salt to taste

First make the barista.

Heat ½ cup oil to smoking point and then put in the sliced onion. Fry till the onions are well browned. Keep aside.

In the same oil fry the boiled eggs. Keep aside.

Add cumin seeds and star anise to the hot oil. Add the ginger and garlic pastes and saute.

 Add the 3 sliced onions and cook till the onions are pink and translucent. 

Add the tomato, cover and cook till the tomatoes are done. Add the cumin powder, coriander powder, turmeric powder, red chilli powder and salt. 

Once the masalas are well cooked add the curd and saute well.

 Now add the soaked rice, eggs and browned onions. 

Add 3 cups of water and boil on high flame. 

Keep cooking on high flame without a lid till the water is almost evaporated. Now turn the flame to low, cover with a lid and cook till the water evaporates completely and the rice is well cooked. You can garnish the dish with chopped coriander leaves.