Egg Biryani



Drain rice in a colander. Boil water in a heavy bottom sauce pan. Add drained rice to the boiling water. Add salt and 1 bay leaf too. Squeeze 1tsp lemon juice .Take care not to over cook the rice. The rice should be grainy and long. Drain and scatter them a big plate.

Make a paste of coriander, mint and rest of the ingredients for the paste, using little water. Set it aside.

Heat oil in a cast iron pan. Add dry garam masala ( cardamom, cloves, peppercorn cinnamon and bay leaves). Saute for 10 secs only and add chopped onions. Fry the onions for few minutes and add ginger and garlic paste. Sauce for 5 minutes and add fresh yogurt to it.

Add dry masalas ( cumin, coriander, turmeric ) Sauté for few minutes. If the mixture sticks to pan, sprinkle some water. Now add the coriander and mint paste Sauté for couple of more minutes. Add eggs. Sauté them for few minutes. Seasoned it with salt.

Add cooked rice and gently toss them ensuring that rice is not broken. Sprinkle Rose water and extra fresh mint leaves and seasoned it with salt. Cover and cook them on a low fire for 7 to 10 minutes.

Serve hot with raita.

To make raita,

Whisk 1 cup of yogurt with 1 /4 cup water, Add chopped cucumber, tomato, onion and coriander. Season it with salt and pepper.