Name: Egg Biryani recipe by sharon yadav at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: 2 cups long grained rice; 5 boiled eggs; 4 big onions (sliced and browned); 1 cup curd; 2 bay leaves; 2 inch piece cinnamon; 8 - 10 green cardamom; 8 -10 cloves; 2 tbs biryani masala; 3 tbs garlic paste; 1 tsp cumin seeds; 1 tbs ginger paste; 2 tbs coriander leaves (chopped); 2 tbs mint leaves (chopped)

Ingredients Serving: 5

2 cups long grained rice
5 boiled eggs
4 big onions (sliced and browned)
1 cup curd
2 bay leaves
2 inch piece cinnamon
8 - 10 green cardamom
8 -10 cloves
2 tbs biryani masala
3 tbs garlic paste
1 tsp cumin seeds
1 tbs ginger paste
2 tbs coriander leaves (chopped)
2 tbs mint leaves (chopped)

Instructions

Parboil rice with salt, bay leaves, cloves, cinnamon and cardamom and keep aside.
In a pan, heat oil and fry the whole boiled eggs till slightly brown on all sides. Drain and keep aside.
In the same oil add cumin seeds. Once they splutter add the ginger and garlic pastes and saute.
Add 2/3 quantity of the browned onions and mix.
Add the curd and the biryani masala and saute for a few minutes. It will look like a thick gravy. Switch off the heat.
In a thick bottomed pan on handi make a layer of the onion gravy. Halve the eggs and place on top of the gravy. Sprinkle half of the remaining brown onions.
Next make a layer of the parboiled rice. Sprinkle the remaining browned onion and the chopped coriander and mint leaves.
Cover the pan and cook on slow flame for 15 minutes.
Serve hot with raita.

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