Special Egg Biryani Recipe

Ingredients

 For egg masala

• Boiled eggs 7
• Onion 3 (300g)
• Ginger garlic paste 1tbs (20g)
• Green chilli 2 (10g)
• Coriander leaves 
• Mint leaves
• Cashews 25g
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Fennel powder 1 tsp
• Pepper powder 1/2 tsp
• Turmeric powder 1/2 tsp
• Tomato 2
• Curd 2 tbs
• Cardamom 4, cloves 4, cinnamon 1 inch

 For rice

• Ghee 2 tbs
• Whole spices (cardamom 4, cinnamon 1 piece, cloves 3, mace 1,

                             bay leaf,  fennel seeds 1/2 tsp)

• Ginger garlic paste 1tsp
• Onion 1 small piece
• Green chilli 1
• Mint leaves
• Coriander leaves
• Rice 2 cups (450g)
• Water 3.5 cups
• Salt

 Method

• Slice onion lengthwise. Do not make them too thin or too thick.
• Deep fry in moderately hot oil until golden brown.
• Add 3/4 of the fried onion into a mixer jar
• Grind them along with cashews and 1/4 cup of water
• Add 4tbs oil in a pan
• Add some cashews and fry until golden
• Add rasisns and fry till they puff up.
• Remove them from the pan and keep aside.
• Add the whole spices
• Add ginger garlic paste and green chilli
• Stir and cook till the raw smell goes away
• Add tomatoes and cook until soft.
• add salt as needed
• Add curd and cook until the oil appear
• Add turmeric powder, chilli powder, pepper powder, garam masala and fennel powder
• Stir and cook for 45 seconds
• Add the onion cashew paste
• Add 1 cup of water 
• Add coriander leaves and mint leaves
• Now add the boiled eggs; Cut 3 eggs lengthwise and add to the gravy to increase the flavor
• Mix well and keep aside. 

 Rice preparation

• Wash and soak the rice for 30 minutes; Then drain and keep aside.
• Heat up 2 tbs ghee in a pot.
• Add the whole spices 
• Add ginger garlic paste, onion and green chilli
• Stir for 2 minutes and add add water
• Cover the pot and bring the water to boil
• Now add salt, coriander leaves and mint leaves
• Add the rice and stir well
• Cook without lid till the level of rice and water becomes the same
• After that cover the pot and cook on very low flame till the entire water get absorbed.(almost 8 minutes)
• When it is done gently fluff up the rice.

 Dum

• Remove half portion of the cooked rice 
• Sprinkle some garam masala, fried onion , fried cashews, fried raisins and coriander leaves and mint leaves.
• Add the egg masala
• Now add back the removed rice
• Repeat layering with garam masala, fried onion, fried cashews and fried raisins
• Cover the pot and cook on very low flame for 10 minutes
• Turn off the heat and open after 30 minutes
• Serve with pickle, salad and pappad.