Egg Biryani is somthing that I like to cook as the weekend lunch. It is wholesome on its own so just make a bowl of raita along with it and you are done with the lunch making process. If you want, you can completely skip adding vegetables in the biryani; but since we are veggies lovers, so I like to add them.
* Rice – 1 bowl
* Veg. of you choice (optional) – 1-2 bowls
* Onion – 1 medium sized (chopped)
* Curd – 2-3 tbsp
* Biryani powder – 2 tbsp
* Salt – to taste
* Coriander leaves – for garnishing (chopped)
* Turmeric powder – 1/2 tsp
* Ginger-garlic – 1 tsp (finely chopped or paste)
* Ghee – 2-3 tbsp
* Bay leaf – 1 pc
* Cumin seed – 1/2 tsp
* Green cardamon – 1 pc
* Clove – 2 pcs
* Cinnamon – 1 inch pc
* Egg – 4 pcs (boiled)
* Egg – 1 pc (raw)
* Gram flour – 1-2 tsp
* Black pepper powder – 1 pinch
* Oil – for frying eggs
* Heat up ghee in a pressure cooker.
* Add cumin seeds, bay leaf, green cardamon, cinnamon and cloves.
* Now add ginger-garlic paste.Fry till raw smell fades. Add onion and fry till light brown.
* Now add veggies one-by-one as per their cooking time.
* Add biryani masala, turmeric powder and salt. Cook for 2 minutes and then add curd.
* Cook for another 4-5 minutes.
* Now add 2 bowls of water, 1 bowl of washed rice and chopped coriander leaves.
* Close the lid and cook till one whistle.
* In a bowl, take gram-flour, salt, black pepper and break one egg. Beat it well and then coat the boiled egg with it.
* Heat up oil and then shallow fry the eggs.
* Take them out and then serve with biryani and raita.
* Fried eggs can be also added to the cooker before cooking the rice.
* You can also golden fry finely sliced onion and can garnish the biryani with it.
* Fried cashewnuts and other dried fruits can also be added to it.