Egg Biryani

Fragrant basmati rice cooked with egg and spices.

Cooking Time: 30-40 minutes Servings: 4 Preparation Time: 30-40 minutes

Ingredients
Eggs,hard boiled , peeled and halved Basmati rice,soaked and drained Oil Cinnamon Green cardamoms Cloves Onion ,sliced Ginger paste Garlic paste Tomatoes,chopped Fresh coriander leaves,chopped Fresh mint leaves,torn Red chilli powder 6 1 1/2 cups

2 tablespoons 1 inch stick 2 3 2 medium 1 teaspoon 1 teaspoon 2 medium 2 tablespoons a few 1 teaspoon

 Turmeric powder Coconut milk Ghee Salt

1/4 teaspoon 1/2 cup 1 teaspoon to taste

Method
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and saut for one minute. Add the onions and saut till soft. Add the ginger paste and garlic paste and saut till fragrant. Add the tomatoes and saut for two minutes. Add the coriander leaves and mint leaves and continue to saut for two minutes longer. Add the chilli powder, turmeric powder and saut for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.