Name: Egg biryani recipe by Divya Sharma at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 7 Eggs; 1 glass Rice; 2 big onions; 2 medium tomatoes; 1 cup curd; 1 tblspoon garam masala; 1 teaspoon dhania powder; 1 Teaspoon Chilli Powder; 1/2teaspoon cinnamon powder; 1 teaspoon haldi powder; 1 big lemon; Dough to seal the pan; Few mint leaves; Butter/ ghee; Salt to taste; Julliened ginger,garlic,green chillies

Instructions

Wash and soak rice
Slice 1 big onion to make brown/fried/caramelized onions
Julienne a small piece of ginger and few garlic cloves
Hard boil 4 eggs(keep 3 without boiling)
For caramelizing onions,heat oil in a frying pan..,once it is hit,add handful at a time.. fry until golden brown and spread wide on a tissue paper (onions keep caramelizing for while even after removing from the oil)
Cook rice upto 75%- those should not be raw but still need 5-10more mins to be considered cooked properly
Sieve the rice and spread in a tray
In another pan add butter/ghee/oil..i used little oil and butter
Add cumin seeds,onions,chillies(julliened)
Once onions are translucent add tomatoes ..cook until tomatoes become mushy
Add haldi powder,garam masala,dhania powder,chilli powder,and salt to taste..considering the eggs and rice to be added
Once the spices start leaving oil and sides,add lemon juice from 1 full lemon and curd
Peel the hard boiled eggs,make 3 slant cutson all sides and add in the masala being cooked in above step
Simmer covered for 5 mins on low flame
Break the 3 eggs,add salt ,pepper and prepare 1 omelette (in a wide pan)
Take another deep pan and put on medium to low flame
Add butter 1 tablespoon.. add a small amount of curry prepared above(no eggs at this point)
Add a layer of boiled rice and top with mint leaves(you can add coriander leaves too..i am not a fan..and I prefer the freshness of mint leaves)
Add curry and all eggs(place as to cover completely
Add another layer of rice and fried onions..sprinkle some water
Add the omelette
Cover it with final layer of rice,sprinkle some drops of water
Add little water in the pan to was off all the curry from the sides of pan and add it on top of the final rice layer. Add fried onions on the top
Cover the pan with a lid and seal using dough
Simmer fr atleast 10 mins on lowest flame
Remove the dough,open the lid and serve taking all layers in every plate
The below shows all layers including,egg,masala,omelettee nd mint leaves
Closer look
My reference for this recipe was chef harpal's easter special egg biryani

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