Egg Biryani

My hubby's favorite, hope the readers also will try the recipe and enjoy.

Ingredients:

To cook

1. Basmathi / sona masoori rice - 2 cups (soak rice in water as the first step of preparing the dish)
2. Big brown onion - 1 (sliced thin)
3. Tomato - 1 (sliced thin)
4. Ginger garlic paste - 2 tbs
5. Salt to taste

To marinate

1. Curd / yogurt - 6 tbs
2. Coriander / Cilantro - 1 handful (washed and finely chopped)
3. Mint - 1 handful (washed and finely chopped)
4. Garam masala - 1 1/2 tbs
5. Red chili powder + coriander powder - 1 1/2 tbs each (or) any chicken masala powder - 3 tbs
6. Salt - 1/2 tbs
7. Eggs - hard boiled - 3 nos

- mix all the ingredients mentioned above with hand and marinate the unshelled egg in it for 15 mins. Slit slightly on the sides of the egg before marinating.

To saute

1. Cooking oil - 7 tbs
2. Jeera / cumin seeds - 1/2 tbs
3. Sombu / Saunf - 1/2 tbs
4. Mustard seeds + urad dal (white lentil) - 1 tbs
5. Curry leaves - 5 nos

Method:

1. Wash the soaked rice 2-3 times and drain water completely and keep this aside.
2. Heat 4 tbs oil in a pressure cooker and add the ingredients mentioned under to saute one by one in 30 sec interval. Add chopped onion and cook till its transparent. Add chopped tomato and saute well. Now add ginger garlic paste and saute till the green smell of it goes off and it blends with tomato.
3. Remove eggs from marination and keep it aside. Add the marination paste to tomato and cook it in medium flame for 15 mins.
4. In the meantime, heat remaining oil in another pan and add the rice. Saute it well it the rice turns golden brown. Add this to tomao paste in the cooker. Add salt, add 4 cups of water (for 1 cups of rice add 2 cups of water. not more than that) and Mix well. Place the eggs on top of it and close the cooker lid without whistle.
5. Wait till gas comes out of the vent, then put the whistle. Cook the biryani in medium flame for 15 mins. No need to wait till the cooker whistles. Switch off the stove.
Serve hot with Raitha.