Egg Biryani

INGREDIENTS

Eggs – boiled

Basmati Rice – 3 Cups (washed at least 3 times to remove excess starch)

Water – 4.5 cups (for one cup of rice, 1.5 cups of water)

Salt to taste

Oil – 3 tbsp

Ghee – 2 tbsp

Onion – 7 sliced

Green Chilli – 5 slit in half

Ginger – 1 tbsp

Garlic – 1.5 tbsp

Curry Leaves – 2 stalks

Turmeric Powder – 1 tsp

Paprika/ Kashmiri Chilli – 1-2 tbsp

Garam Masala – 1-2 tbsp

Stock Cube – 1 cube

Tomato – 1 large chopped

METHOD

Rice

Cook the rice with the salt until the water had disappeared from the top and it is about 75% cooked. Then switch off the heat.

Gravy

In a deep pan, heat the oil and ghee and then fry the Onion, chilli, curry leaves, ginger, garlic and salt until it is soft and translucent.

Add the powdered ingredients and the stock cube and fry the mix for a few minutes until the gravy becomes fragrant.

Add the tomatoes and cook until it is cooked and the oil is separated.

Mixing

Since the rice is only 75% cooked, it will not break when mixing with the gravy, so put the rice into the gravy mixture and mix well. Then spread the egg on top of the rice and close the lid. Leave it to continue cooking in its own heat for about 10 minutes. Then Serve.