Name: Quail egg biryani recipe by Priyadharshini Selvam at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: Jeera samba Rice- 1cup, soaked; Quail Egg- 7, hard boiled; Ginger paste- 1 tsp; Garlic paste- 1 tsp; Ghee/oil- 3-4 tbsp; Onion-1 large, thinly sliced; Green chilies-2, thinly sliced; Mint leaves- 2 tbsp, finely chopped; Tomato puree- 1/4 cup; Turmeric powder-1/4 tsp; Lemon juice-1 tsp; Kashmiri red chilly powder- 1 tsp; Crushed balck pepper-1/2 tsp; Biryani masala powder- 1 tsp; Star anise- 1; Bay leaf- 1; Fennel seeds-1/4 tsp; Cardamoms- 3; Cloves-4; Cinnamon stick- 1 inch piece; Water - 2 cups

Ingredients Serving: 3

Jeera samba Rice- 1cup, soaked
Quail Egg- 7, hard boiled
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Ghee/oil- 3-4 tbsp
Onion-1 large, thinly sliced
Green chilies-2, thinly sliced
Mint leaves- 2 tbsp, finely chopped
Tomato puree- 1/4 cup
Turmeric powder-1/4 tsp
Lemon juice-1 tsp
Kashmiri red chilly powder- 1 tsp
Crushed balck pepper-1/2 tsp
Biryani masala powder- 1 tsp
Star anise- 1
Bay leaf- 1
Fennel seeds-1/4 tsp
Cardamoms- 3
Cloves-4
Cinnamon stick- 1 inch piece
Water - 2 cups

Instructions

Soak jeera samba rice in water for 30 minutes, wash well and drain out in a colander and set aside. Boil eggs, shell them and wash well. Set aside. Heat a pan with ghee.
Add star anise, bay leaf, fennel seeds, cardamoms, cloves and cinnamon stick. Saute until a aroma arrives.
When they begin to sizzle, add onions and green chilies Add ginger and garlic paste, fry until the raw smell fully goes away.
Add tomato puree and saute well until the raw smell diminishes.
Then add in finally chopped mint leaves and combine well.
Add turmeric powder, kashmiri red chilly powder, black pepper powder, chicken stock cubes and garam masala powder. Mix and saute in a medium low flame for a couple of minutes.
Add the hard boiled eggs. Mix well and cook until the mixture thicken and begins to leave the sides of the pan.
Add soaked rice and combine well. Saute for a couple of minutes.
Add water and adjust salt. Allow it to boil well. The water should be bit salty, then only the rice will taste good.
Add lemon juice and cover the pan with a lid, cook on a low flame.
Check in between and cook till the most of the moisture is been absorbed in the rice. Off the flame, let it sit for 5-10 mins covered and serve hot

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