Spicy Egg Biryani Recipe

step 1

• STEP 1.1 grind 3 green chillies, 6 cloves garlic, 2 inches ginger into a paste.

step 2

• STEP 2.2 in a pressure cooker add 1 tbsp olive oil, 2 onions thinly sliced. Saute on low to medium heat to lightly caramelise and soften the onions. Add the ground ginger garlic paste.

step 3

• STEP 3.3 to this add 2 sticks cinnamon (dalchini), 1 bay leaf torn, 2 green cardamom (elaichi), 2 cloves (lavang) and few strands of saffron, ½ cup cooked tomato puree, 1 tsp turmeric(haldi), 1 tsp garam masala, 1 tsp red chilli powder (optional), ⅓ cup yogurt or coconut milk. Stir and mix well. Add ¼ cup chopped mint leaves.

step 4

• STEP 4.4 at this stage add 1 ½ cup jeeraga samba or basmati rice, 3 eggs boiled and peeled and salt to taste. Give it a good tsir. Add water and pressure cook for 3 whistles. Turn off the heat and allow pressure to release naturally.

step 5

• STEP 5.5 add chopped pudina (mint) leaves and 3 sliced caramelised onions. Give the biryani a gentle mix and serve hot with raita.