I cook the rice along with raw scrambled egg and add hard boiled eggs to it. I am not sure if it is the common method, but the rice getting cooked along with raw egg gives a better taste for me. Try my method and let me know.
Basmathi rice / Jeeraga samba raw rice - 1 1/4 cup
Egg - 4 (2 raw , 2 hard boiled)
Tomato - 2
ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Red onion - 1 (medium size)
green chillis - 3 (slit).
Red chilly powder - 1 tsp
garam masal powder / biryani masal powder - 1 tsp
(I used Shakthi biryani masala powder)
cilantro- 10 stems
mint leaf -1 handful.
ghee - 3 tbsp
To temper:
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
Cinnamon stick - 2 inch
cardamom - 2
cloves - 2
cashew nuts -10
salt - to taste
Rice preparation:
Wash the rice and soak it for 1/2 an hour. Add 1/2 tsp salt. Add excess water and half cook the rice . Strain and remove the excess water using a colander. Keep open and let it cool.
Preparation:
wash and clean the tomatoes. Puree them. Keep aside.
Hard boil 2 eggs, remove the shell and make 3 slits on each egg. Keep aside.
Method:
Heat 3 tbsp ghee / oil in a broad flat bottom vessel.
Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew and saute for a few seconds.
Put the chopped onion . Fry till it gets golden brown. Add the ginger garlic paste and stir well till the raw smell goes. Then add the chopped chillies, chopped cilantro + mint and stir well.
Now add the tomato paste along with red chilly powder and biryani masala powders.
Add salt to taste. Cook till oil oozes out.
Put the cooked eggs and saute to get them coated with the masala. Take them out.
Reduce flame. Now break and pour the remaining eggs and stir well. Don't wait to cook the mashed eggs. Just add the half cooked rice and mix carefully .Add very little water to cook the rice. Place the boiled eggs over the biryani.
Close tightly and reduce the flame to minimum.
After 15-20 minutes the egg biryani will be ready!
Serving suggestions:
Serve with any raitha.
