EGG BIRYANI

Ingredients

Basmati rice 3 cups
Boiled eggs 10 numbers
Chopped tomatoes 3 numbers
cubed capsicum cup 1/3
cubed carrot cup 1/3
cubed potatoes 2 numbers
fried onions cup 2
mushrooms cup 1/3
peas cup 1/3
salt to taste
Shan Sindhi Biryani masala packet/ any biryani masala 2 tbsp
whole garam masala 1/2 cup yoghurt 1tbsp ginger garlic paste 1/2 cup chopped fresh corriander

Method:

take 3 cups of rice and wash well. Add 6.5 cups of water a Add 5 cloves, a cinnamon stick and a spoon of zeera. Also add 2 teaspoon of salt for taste and 1 spoon of ghee. Soak for 30 minutes. Then cook rice and keep aside. ( Make sure the rice is fully cooked and fluffy.)

For the gravy:. Take 4 cups of mixed vegetable ( peas, bell pepper cubed, mushrooms(optional) carrots, beans, big potato cubes). Now in a big open pan, add 1/4 cup of oil and a table spoon of ghee. Once its hot add zeera, ilaichi, whole pepper corns, cinnamon sticks and let it roast.

Now add chopped tomatoes & ginger garlic paste to this tadka and close the lid. Once u see that the oil is leaving sides, add all the vegetables and 1 teas spoon of chilli powder, Biryani masala. Add salt for the gravy at this time and the boiled eggs... then add 2 table spoon of curd and mix well. Close the lid and let it cook till the vegetables are done..

Now once they are all cooked and masala is well done, the oil will top the gravy. At this stage add 2 hand full of FRIED ONIONS. Fired onions is to thicken the watery gravy and give it body. Mix well.

ASSEMBLE

At this point u have both your rice cooked and gravy ready. Take the non stick cooking pan. Pour all the gravy 1st. then fluff up the cooked rice and cover the gravy layer with it.. Take the yellow food color and mix with 4 tablespoon of water and mix. pour it over the rice in lines or circles.. ( this is to get the saffron effect). Then sprinkle a hand full of fried onions over the rice and coriander to garnish.. Close the vessel lid and simmer for 15 minutes on slow flame.. Egg Biryani is ready.

** Make sure to fluff up the rice before pouring over the gravy.