Egg Biryani -My style

Name: Egg Biryani -My style
Total time: 4500 s
Yield: 4 people
Cuisine: Indian
Ingredients: 10 Eggs; 4 cups Basmathi Rice; 4 tbsp Ghee; 1 cup slices carrots; 1/2 cup soaked bataani; 200 gms Paneer cubes; 2 Onions; 6-10 green chillies; 1 bunch pudina; 50 gms Cashews; 8 cups water; ½ tsp Dry Garam masala; For Marination:; 4 tbsp Biryani paste; 4 tbsp Curd; 2 tbsp ginger garlic paste; 2 tsp Garam masala; To taste Salt; As needed Chilli powder

Sailaja Edamakanti @sailajaedamakanti

Hyderabad

#fihrtiffinyentry

#FIHRCookpadContest Egg Biryani, along with carrot and peas.

#fihrtiffinyentry

#FIHRCookpadContest Egg Biryani, along with carrot and peas.

Sailaja Edamakanti @sailajaedamakanti

Hyderabad

#fihrtiffinyentry

#FIHRCookpadContest Egg Biryani, along with carrot and peas.

#fihrtiffinyentry

#FIHRCookpadContest Egg Biryani, along with carrot and peas.

Saved

Ingredients

60 - 75 mins

4 people

10Eggs
4 cupsBasmathi Rice
4 tbspGhee
1 cupslices carrots
1/2 cupsoaked bataani
200 gmsPaneer cubes
2Onions
6-10green chillies
1 bunchpudina
50 gmsCashews
8 cupswater
½ tspDry Garam masala
For Marination:
4 tbsp Biryani paste
4 tbspCurd
2 tbspginger garlic paste
2 tspGaram masala
To tasteSalt
As neededChilli powder

Saved

Steps

60 - 75 mins

1

Boil eggs, de-shell the eggs and marinate the eggs by adding biryani paste,curd,ginger garlic paste, Salt, chilli powder and garam masala. Keep it in fridge overnight for better marination
2

Boil 8 cups of water. Add Dry Garam Masala, two tsps of ghee, Salt. (Dry Garam Masala - 2 bay leaf, cinnamon, 10 cloves,2 elachi, 1 tsp shajeera, 2 kapok buds, 1 big elachi, 2 star anise, jaapatri)
3

Once water is boiled, add the washed rice and strain the rice when it is 3/4th cooked. Keep aside
4

Slice the onion vertically and fry them till golden brown along with chillies. Keep them aside
5

Fry onion slices again, add sliced carrots, bataani and paneer to it. Let it cook. Add the marinated mixture to it. Cook it for 10mins.
6

Keep half of the cooked egg mixture in the handi and keep the other half in a bowl.
7

Add a layer of strained and cooked Basmathi rice, spread it so that the egg marinade is covered completely. Sprinkle fried onions and mint leaves. Put another thin layer of rice on it and spread across.
8

Add the remaining egg marinade to the rice, spread across and cover it with the remaining rice... Sprinkle the remaining fried onions and mint leaves along with saffron.
9

Now, seal the handi with aluminium foil and put a lid on it. Put a dosa tawa on stove and transfer the closed handi on to it. This allows the biryani to cook on dum slowly. Wait for 40mins and switch off the burner.
10

Carefully open the lid and mix biryani. Egg Biryani is ready to drool on....