How To Make Egg Biryani

    EGG BIRYANI IN PRESSURE COOKER

Preparation Time- 40 mints

Serving- 5

Ingredients:------

Basati Rice - 1 glass (250gm)

Boiled Eggs - 5

Onion - 6

Boiled Potato -3 (optional)

Tomato - 1

Green Chilli - 2

Garlic Paste - 1 tsp

Ginger Paste - 1/2 tsp

Mint Leaves - 1/3 cup

Coriander Leaves - 1/3 cup

Red Chilli Powder - 1 tsp

Turmeric Powder - 1 tsp

Garam Masala Powder - 1 tsp

Ghee - 1 tbsp

Shahi Biryani Masala - 4 tsp

Curd - 4 tbsp

Cooking Oil - 4 tbsp

Water - 2 Glass

Saffron /Food Colour

Mace, Dry red chilli, Clove, Bay Leaves, Cinnamon, Black Cardamom

PROCESSING:------

First take 5 boiled eggs and 3 boiled potato pieces( prick it using fork) in a bowl add turmeric powder, red chilli powder, salt and mix it well, Turn on the flame. Heat a cooker and add oil and let it heat, add chopped onions fry till it turns brown( keep the flame on medium). Take it out once it turns brown. Keep it aside. Now fry eggs and potatos for 2- 3 mints on medium flame. Take it out and keep it aside. For making masala add little oil on the same pan, add mace, clove, cardamom, bay leaves, cinnamon and red chilli. Cook it for few second on medium flame. Now add onions and fry it for 4-5 mints then wash the rice in a bowl and leave it for 15 mints (keep it aside). Stir it. When the onion is fried add one tsp garlic paste and 1/2 tapor ginger paste and stir it. Cooked it for 1/2 mints . When it is lightly fried add tomato( 1 medium size) (optional). Cook it for 2-3 mints on medium flame (cover the pan), stir it. When the tomatos are soft reduce the flame to low and then add 1/2 tsp of turmeric powder, 1/2 tsp red chilli powder,1/2 tsp garam masala, 4 tsp shahi biryani masala, mix it well. Cook it for a mint in low flame ( cover the pan) if you do not reduce the flame the spices can be burnt. A minute later open the lid and stir it. Now masala is ready. Whisk the curd before use. There are 4 spoons of curd here, turn off the flame and let it cool down a bit , add curd and mix it, add green chilli, mint ,coriander leaves and mix it well. Turn on the flame again, cook it for 1/2 minute. Now the spices is ready. Reduce the flame to low. Add one glass of water and salt.Stir it well. The base is ready now. 

Put half of the fried egg and potato, 1/2 fried onion add little mint and coriander leaves. It's a layer ready. Add wash rice and spread the rice evenly.Put the remaining eggs and potato's on it. Sprinkle remaining fried onion, green chilli, little salt, garam masala, little mint and coriander leaves as a final touch. Add one tbsp gee for moisturing. Add 2 tbsp saffron soaked milk( optional)(can be used food colour). Now add 1/4 glass of water close the lid properly and lightly shake. Cook it for one whistle on high flame, after one whistle cook it for another 5-7 seconds ( switch of the flame before second whistle), turn off the flame and let it cool down (do not open the lid in between). Once it has called down open it carefully. Check the rice before serving with fork . Take it out in serving plate. Serve hot with raila, salad and onion.