See its final look. Now take it out on a plate and definitely try it. It is just as good as chicken or mutton and turns out very tasty. Be sure to try it with this method.
Ingredients:
- 6 boiled eggs (peeled)
- 3.5 cups rice (washed)
- 4 large onions
- 3 green chilies
- 2 medium tomatoes
- 150 grams yogurt
- Coriander leaves
- 3 large potatoes (boiled and cut into thick pieces)
Spices:
- Salt
- Red chili powder
- Cumin powder
- Black cardamom
- Mace
- Bay leaf
- Ginger-garlic paste
- Cinnamon
- Star anise
- Green cardamom
- Cloves
- Coriander leaves and mint leaves
- Food color (orange and green)
- Kewra essence
Method:
- Prepare the Eggs:
- Make slight cuts on the boiled eggs so the spices can penetrate inside.
- Apply salt, red chili powder, and cumin powder on the eggs.
- Mix well and fry in oil.
- Prepare the Potatoes:
- Apply salt, red chili powder, and cumin powder on the potatoes.
- Fry the potatoes.
- Cook the Rice:
- Take water in a pan and add cinnamon, mace, star anise, black cardamom, green cardamom, and cloves.
- Add salt, coriander leaves, and mint leaves, and bring the water to a boil.
- Cook the rice until 80% done and then drain it.
- Prepare the Gravy:
- In the same oil, add black cardamom, mace, bay leaf, and fry the onions until golden brown.
- Add ginger-garlic paste and sauté.
- Add red chili powder and green chilies.
- Add tomatoes and cook well.
- Add yogurt and mix well.
- Add salt according to taste.
- Add the fried eggs and potatoes and mix well.
- Add half a cup of water and cook for 15 minutes.
- Assemble the Biryani:
- Add coriander leaves and fry the onions.
- Spread the cooked rice over the gravy.
- Sprinkle coriander leaves, food color, and kewra essence on top.
- Cook on low heat for 10-15 minutes.
The biryani is now ready. Serve and enjoy!
