Ingredients: 1 1/2 cup Basmati rice,2 Onions – thinly sliced,1 Onion – sliced and caramelized,2 Tomatoes – pureed,3 Whole Eggs – hard boiled,3 Green Chillies – chopped,2 inch Ginger,6 cloves Garlic,1/4 cup Mint Leaves (Pudina) – chopped,1/2 cup Curd (Dahi / Yogurt),Saffron strands – a few strands soaked in milk,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,2 Bay leaves (tej patta),2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),Salt – to taste,1 tablespoon Figaro Pure Olive Oil,2 Onions – sliced and caramelized,Coriander (Dhania) Leaves – Few sprigs chopped,1/4 cup Cashew nuts – roasted in ghee until browned,Coriander (Dhania) Leaves – Few sprigs chopped,1/4 cup Cashew nuts – roasted in ghee until browned
Time in minutes: 100 Servings: 4 Course: Lunch Diet: Eggetarian
Instructions: To begin making the Spicy Egg Biryani, wash and soak rice in 1 cup of water for about 20 minutes.Grind the ginger, garlic and green chillies in a pestle and mortar.Heat olive oil in the pressure cooker on medium heat, add the sliced onions and cook them till they caramelize. This will take about 5-7 minutes. Add the ginger garlic paste and add whole spices. Saute until you can smell the delicious aromas.Add the pureed tomatoes, the turmeric powder, red chilli powder and garam masala powder, and mix well.When the masala is mixed properly, add the boiled eggs. Next add the rice, saffron milk, yogurt, salt and mint.Add 3 cups water and cook for three whistles and turn off the heat.Once done, turn off the heat and allow the egg biryani to rest for a few minutes.Garnish with caramelized onions, coriander leaves and cashew nuts. Serve Spicy Egg Biryani along with Onion Raita and Mirchi Ka Salan for a delicious weekend meal.