Double Dhamaka Egg Biryani

Name: Double Dhamaka Egg Biryani
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 5 Egg; 1 1/2 cups Basmati Rice parboiled; 3 tablespoons Ghee; 5-6 Green cardamoms; 1" Cinnamon; 15-20 Black peppercorns; 4-5 Cloves; 2 Bay leaves; 2 Onions finely sliced; 2 Tomatoes finely chopped; 1 tablespoon Ginger-garlic paste; 1 teaspoon Red chilli powder; 1/4 teaspoon Turmeric powder; 2" Ginger cut into thin strips; 3 Green chillies slit; to taste Salt; 1/2 cup Yogurt; 1 cup Deep fried onions; 1/2 cup Fresh mint leaves chopped; 2 tablespoon Fresh coriander leaves finely chopped; 1 Juice of lemon; 1 pinch Green cardamom powder; 1 teaspoon Garam masala powder; For the omelette; 2 Eggs; 1/4 teaspoon Red chilli powder; 1 teaspoon Oil; 1/4 teaspoon Turmeric powder; 1 pinch Salt

Sadhana Mohindra @cook_12095969

#BiryaniRecipes

Sadhana Mohindra @cook_12095969

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Ingredients

40 minutes

4 servings

5Egg
1 1/2 cupsBasmati Rice parboiled
3 tablespoonsGhee
5-6Green cardamoms
1"Cinnamon
15-20Black peppercorns
4-5Cloves
2Bay leaves
2Onions finely sliced
2Tomatoes finely chopped
1 tablespoonGinger-garlic paste
1 teaspoonRed chilli powder
1/4 teaspoonTurmeric powder
2"Ginger cut into thin strips
3Green chillies slit
to tasteSalt
1/2 cupYogurt
1 cupDeep fried onions
1/2 cupFresh mint leaves chopped
2 tablespoonFresh coriander leaves finely chopped
1Juice of lemon
1 pinchGreen cardamom powder
1 teaspoonGaram masala powder
For the omelette
2Eggs
1/4 teaspoonRed chilli powder
1 teaspoonOil
1/4 teaspoonTurmeric powder
1 pinchSalt

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Steps

40 minutes

1

Heat 2 tbsps ghee in a non stick handi. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant.
2

Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy
Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté.
3

Add yogurt, half the fried onion, 25-30 mint leaves, 1 tbsp coriander leaves, lemon juice and boiled eggs. Add ½ cup water and mix well.
For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.
4

Pour into the pan, rotate it to spread the mixture evenly and cook till done
Spread a layer of rice over the egg curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it. Spread the remaining deep fried onion and rice over it.
5

Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around
Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes.
6

Transfer into a serving bowl, garnish with chopped tomatoes,cucumber slices mint leaves and serve hot.