Egg biryani

                                                   

Its been such a gloomy weather lately, winter just landed with a thud. We haven't seen the sun in 10 days. Its been raining non stop...man it feels more awful as I right it LOL

So...I was craving something hot and spicy and for some reason I wanted Egg Biryani...to top it of, I never had egg biryani in my life. But the recipe I followed helped me make the most delicious rice dish I ever tasted. It will be a regular in my house for sure.

Oh...and the pink spots on the eggs in my dish is because the previous day I used my cutting board to cut beetroot and even though I washed it, the color was still there and it colored my eggs when I peeled and put them on the cutting board

Egg Biryani (Spicy rice with boiled eggs)

Egg Biryani

                                             

Ingredients:

1. 2 cup of  basmati rice
2. 2 tbsp oil
3. A small bunch of  coriander leaves (cilantro)
4. A small bunch of  mint leaves
5. 2 green chillies
6. 2-3 cloves of  garlic
7. 2" piece of  ginger
8. 1.5 cups of  large onions, sliced thin
9. 1 cup  tomato finely chopped
10. 1/2 tsp of  red chilli powder (adjust to taste), cumin powder, coriander powder and turmeric powder
11. 1 cups of  thick coconut milk (optional)
12. 1 teaspoon  biryani masala or Hyderabadi Hara masala 
13. 1 tsp of  ginger garlic paste (freshly made is best)
14. 6 eggs hard boiled
15. 1/4 cup of  cashew nuts and more coriander leaves and mint leaves, for garnish

Hard boil the eggs and keep aside.
In a pan and heat 2 tablespoon oil. Add the cashew nuts and fry until golden. Drain and set aside.

 To the same pan, add half of the sliced onions. Fry until golden, drain and set aside. Add the rice and fry for 2-3 minutes. Add it to a rice cooker and cook it.

 Grind together - coriander leaves, mint leaves, green chillies, ginger, garlic with salt.

Heat 1 tablespoon oil and fry the rest of the onions until brown. Add the ground paste and fry for another 30 seconds or so. Or add 1 teaspoon ginger-garlic paste and the Hyderabadi hara masala and fry for a minute. Add the tomatoes and cook for 10 minutes. Add the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Add the coconut milk and 1/2 cup water and cook for 10 more minutes on low flame. Mix the masala well. Add the rice and mix well and reduce the heat to medium low. Cover and cook for 5-7 minutes. Keep stirring occasionally. Garnish with the fried onions, cashew and cilantro and the boiled eggs. Enjoy steaming hot