Egg Biryani

Frying Eggs:

1. Heat oil in a pan, add in turmeric powder, red chilli powder, salt and fry for few seconds.
2. Add in the halved eggs and stir gently to coat the masala into the eggs. Once the eggs are coated with the masala, transfer to the paper towel. Set aside.

Egg Masala Preparation:

1. Grind together the ingredients mentioned under 'For Biryani Masala' and set aside.
2. Heat ghee and oil in a large pan, add in the sliced onions. Saute until the onion turns medium golden brown in color. Remove ¼ portion of the fried onion and set aside.
3. Add in the ginger-garlic paste, green chilies, chopped coriander, mint leaves into the same pan and saute till the raw smell of ginger-garlic paste disappears.
4. Add in the kashmiri red chilli powder, coriander powder, prepared biryani masala, salt and mix well.
5. Add in the chopped tomatoes and saute till the tomatoes are mashed well. Add in the the fried halved eggs and gently mix with the masala.
6. Set heat to low. Add in the yogurt, and saute until the oil separates for about 4-5 minutes.
7. Add lemon juice and mix well. Remove from heat and set aside.

Cooking Rice and Layering:

1. Wash and soak the rice for about 30 minutes; Drain the water completely and set aside.
2. In a large vessel, pour enough water to cook the rice and boil.
3. Add in the whole spices mentioned in 'For rice', mint leaves, ghee, lemon juice, salt and combine well.
4. Once the water starts boiling, add in the soaked rice; Stir occasionally.
5. When the rice is ¾ done, layer half of the rice in the biryani pot(refer notes).
6. Layer the prepared egg masala over the rice. Then layer the rest of the rice on top of it.
7. Spread the toppings(fried onion, cashew nuts, chopped coriander and mint leaves) over the rice.
8. Finally, pour 2-3 tablespoon of melted ghee and vanilla essence on top.
9. Sprinkle ½ cup water over the rice. Close the biryani pot with a tight lid.

Dum Preparation:

1. Place the sealed biryani pot in the stove. Set heat to the lowest setting. Cook for about 20-25 minutes on very low heat.
2. Switch off the flame and set aside the biryani pot unopened for 10 minutes.
3. Then open the lid, just mix the rice and egg masala from the bottom of the pan using a long spoon.
4. Enjoy the biryani, serve hot with Raita, Pickle and Pappadam on the side!

Notes:

• The right consistency of the rice matters for a good biryani. So don't overcook the rice.
• How to check the right consistency of the rice?
  • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
• If you are not using a non-stick biryani pot, pour 1 tablespoon of ghee in the pot. Spread it evenly in the bottom by rotating the pan. Then continue with layering rice.