Egg Biryani

Chef: Gulzar Husain

Ingredients

Basmati rice:      4 cups
Hard boiled Eggs:      6
Yogurt:      ½ cup
Onion:      2 medium
Green chilies:      6
Mint leaves:      1 bunch
Fresh coriander:      ½ bunch
Red Chili powder:      1 tsp
Turmeric:      ½ tsp
Star anise:      3
Salt:      to taste
Oil:      for frying
Clarified butter:      1 tbsp
Whole all spice:      ½ tbsp
All spice powder:      ½ tsp
Lemon juice:      1 tbsp

Recipy

1. Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chilies (slited vertically) and little salt.

2. Make vertical slits on the eggs and marinate with yogurt, red chili powder, turmeric powder, powered garam masala, little salt.

3. After it is done drain the water and keep it aside.

4. Make thin round slices of onions and deep fry them in the oil until golden brown and take out it on an absorbent paper, add rest of the green chilies (slited vertically), mint leaves and coriander leaves and keep it aside.

5. In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice.

6. On the top put some little preheated oil (used for frying onion) and ghee.

7. Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very small flame.

8. Serve with raita and salad.