Egg Biryani / Mutta Biryani

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When it is Sundays, its biryani at home and when it is biryanis, it has to be chicken or mutton biryani for the huss... I make my prawn biryani occasionally but that has never been welcomed like the chicken biryani. And so I stick to the later. A few weeks back it so happened that we were having take-aways every alternate day and it somehow had chicken in it ;). So the same Sunday when we didn't want to have chicken but we wanted biryani, I planned to make this egg biryani.

This biryani is easy to make, satisfies that biryani craving and is just right when you are out of time and have guests around. Serve it with some raitha, boondhi raitha woould be great but onion raitha goes well too. You could make this by the traditional dum method too but you know my aversion to that method and so I go by the pressure cooker method. But if you are not lazy like me and have that patience then go for the dum biryani method which I have explained in my Chicken Dum Biryani post.

~*What U Need*~ Basmati Rice - 1 1/2 cups Water - 2 cups Onions - 2, large Tomatoes - 2, medium Green chilli - 1 Ginger Garlic paste - 1 tsp Red chilli powder - 1 tsp Coriander powder - 1/2 tsp Garam masala - 1/4 tsp Biryani masala - 1 tsp Buttermilk - 1/2 cup Hard boiled eggs - 2 Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Salt, Oil Ghee - 2 tbsp Cinnamon - 1" Cloves - 2 Cardamom - 2

How I Made it:
Clean basmati rice and soak in water for 15 mins. Heat oil + 1 tbsp ghee in a pressure cooker. Add cinnamon, cloves and crushed cardamom and fry till brown. Add the slit green chilli and onions and fry till brown. Add ginger garlic paste and saute till the raw smell goes off.

Next throw in the tomatoes and fry well. Add the spice powders and fry for 5 mins. Add the buttermilk and mix well.

Slit the hard boiled eggs slightly and add this to the masala. Add the mint and coriander leaves. Fry till all the water evaporates. Remove the eggs, add water and basmati rice and cook for 2 whistles. Once the pressure has released, fluff with fork and serve with the eggs.

Serve hot with raita of choice.

So thats it Folks...
With Love,

Signs off!!!

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