Egg Biryani

   

Ingredients:

• 3 Tbsp Clarified Butter
• 2 Cups Long grain Rice
• 2 Tsp Ginger, Minced
• 1 Tsp Garlic, Minced
• 1 Cup Onion, Thinly Sliced
• 2 Green Chilies, Chopped
• 4 Boiled Eggs
• 1 Tomato, Chopped
• 1/4 Tsp Turmeric
• 1 Tsp Red Chili Powder
• 1 Tbsp Curry Powder
• 1/4 Cup Mint, Chopped
• 2 Tsp Salt
• 1/3 Cup Yogurt
• 4 Cups Water
• 1 Bay leaf
• 1/2 Tsp Cumin
• 4 Cloves
• 4 Cardamoms
• 1 Inch Cinnamon

Direction:

• Heat up butter in a large pot on medium high flame.
• Add cloves, cardamom, cinnamon, cumin, and bay leaf.
• Cook for couple mins.
• Add onions, fry until golden brown.
• Add ginger, garlic and cook until raw smell goes away.
• Add in tomato, mint, red chili, turmeric, salt, and yogurt.
• Cook until tomatoes are soft.
• Make some gashes on your eggs then add to pot.
• Add curry powder and try until the mixture is thick.
• Pour water to the pot, check for salt and spice level. Add more if needed.
• Bring the mixture to boil and add rice.
• Lower the flame, cover and cook for 15 to 20 minutes.
• check the rice for doneness, add water and cook longer if needed. 
• Fluff the biryani with a fork and serve.