Egg & Veggie Biryani

Biryani.. surely a hot fav of many of us.. this recipe might read as if it WOULD require SO MUCH work.. but as you will get on to cooking it, trust me you will just sail through.. and in no time the Yummy EGG & VEGGIE BIRYANI would be ready..

Ingredients

Basmati Rice - 2 cups

Boiled eggs – 4

Mixed vegetable (carrot, capsicum, peas, mushroom, broccoli) – 2 cups

Yogurt - 1/2 cup

Ginger-Garlic paste - 1 teaspoon (heaped)

Onions - 4

Green Chilies - 5

Mint leaves - handful

Coriander leaves - 1/2 bunch

Red Chili powder - 1 teaspoon

Turmeric - 1/2 teaspoon

Ghee/ Unsalted butter – 1 teaspoon

Cardamom - 2

Cloves – 2

Cinnamon – small stick

Garam Masala powder - 1/2 tea spoon

Lemon Juice - 1 tablespoon

Salt according to taste

Oil for frying


Cooking

1. Wash the rice and half boil in a pan full of water with cardamom, clove, cinnamon and 1 green chilies (slit vertically). Add salt. Drain the excess water by running the rice through a sieve.

2. Whisk the yogurt along with ginger-garlic paste, 1 green chili, red chili powder, turmeric powder, powered garam masala and salt. Marinate the eggs (slit across) for about 40-45 mins.

3. Thinly slice the onions and deep fry them in the oil until golden brown. Strain.  Add 2 green chilies (slit vertically), mint leaves and coriander leaves and keep it aside.

4. For the final layering, heat ghee/ unsalted butter in a skillet (pref one with a lid). Saute the diced vegetables for about 5 mins and pour the egg mixture over them, next layer the onion mixture over it, sprinkle lime juice and finally layer it with half boiled rice. Sprinkle little oil (used for frying onion) and ghee on the top.

5. Cover the biryani tightly with a lid and let it cook on a slow flame for about 30- 40 minutes.

6. Mix well and serve with Raita.