EGG BIRYANI

Ingredients

• 500 gms Basmati rice,soaked for half an hour
  
• 4 large onions, finely chopped
  
• 4 garlic cloves
  
• Little ginger
  
• 8-9 green chilies (depending on the hotness you need)
  
• 1 medium sized onion, chopped
  
• 1 tsp coriander leaves
  
• 1 tsp garam masala & chili powder
  
• 2 bay leaves
  
• 6 tsp ghee
  
• 6 eggs, hard boiled
  
• 1/2 tsp yogurt
• 
  Method
  • Wash and soak rice for 1/2 hour to 45 minutes.
  • Blend the ingredients 3 - 7 in a blender until they become a smooth paste.
  • Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
  • In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside.
  • n the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
  • To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color.
  • Add sufficient water and bring to boil
  • When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice.
  • Cook till all the water is absorbed and rice is tender.
  • Cut the eggs into halves and garnish with the fried onions.
  • Cover the pulao with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes.
  • Serve hot with Raita, Pickles, Pappad.