Hyderabadi Egg Biryani

Ingredients:

  1. Sugar watcher Low GI Rice - 2 cups
  2. Oil - 1tbsp 
  3. Bay leaf – few pieces
  4. ½ Cinnamon 
  5. Cloves – few pieces
  6. Cardamom pods -3
  7. Tomato - 2 chopped 
  8. Yogurt – 2 tbsp 
  9. Biryani Masala – 1 tbsp 
  10. Red chilli powder – 1 tsp

For garnish: 

  1. Saffron – ½ tsp dissolved in ½ cup warm milk 
  2. Ghee - 2 tbsp 
  3. Mint – 2 tbsp finely chopped (to garnish)

For the Egg masala:

  1. Ginger garlic paste – 1 tsp 
  2. Red chilli powder – 2 tsp
  3. Black pepper powder – 1 tsp 
  4. Besan flour- 2 tbsp
  5. Salt – 2 tsp 
  6. Boiled eggs - 4

For fried onions: 

  1. Onions – 2
  2. Cashew nuts – 6 
  3. Oil – to fry (3 - 4 tbsp)

For rice masala: 

  1. Cashew nuts – 6
  2. Cumin seeds ½  tbsp 
  3. garlic – 4 pods 
  4. Ginger – ½  inch 
  5. green chilli – 4 
  6. Mint ½ cup,chopped finely 
  7. Coriander leaves – ½ cup, chopped finely

Instructions:

  1. Wash and soak rice for at least 30 -40 minutes.
  2. For Fried onions: Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry too. Stir in the middle so that it does not stick to the bottom. Set aside.
  3. For Egg masala: Mix ingredients under “Egg masala” with little water and add Eggs. Heat pan with 1 tbsp of butter. Now add marinated eggs till the eggs get golden brown.
  4. For masala: Grind the garlic, ginger, mint, coriander, cashews, cumin seeds, chillies with two tbsp. of water into a smooth paste. 
  5. Take a big pan, add oil or ghee in medium heat, add spices and then add the tomatoes and grinded paste and sauté them till the tomatoes are not raw and little mushy.
  6. Take the yogurt, chilli powder, biryani powder and mix well. 
  7. Add mixed yogurt and put the skillet back on the stove, add rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). 
  8. Now add the marinated eggs, fried onions and chopped mint for garnish and keep it on low for 5 minutes.
  9. Drizzle the saffron and milk over the rice and Switch off and keep for 5 minutes.
  10. Serve with raita or yogurt