Egg / Anda Biryani

Time 30 min

Ingredients

Basmati rice 1 cup

Boiled eggs 2-3 cut into 2 pieces

Finely chopped onion 2 big size 

Finely chopped tomato 2 medium size 

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Biryani masala 1/4 tsp

Red chili powder 1/4 tsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Ghee 2-3 tbsp

Curd 2 tbsp (optional)

2 tbsp milk mixed with saffron strands 1/5 tspWater 1.5 cup or less

Salt to taste

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with cloves, cinnamon, salt and 1 tbsp ghee till 70% rice is cooked. Allow it to cool. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add bay leaves, pepper, onion, tomato. Fry till onion turns golden brown. Then add ginger garlic paste, turmeric powder. Saute for few minutes. Then add red chili powder, biryani masala, salt (keep in mind that already rice is having salt) saute for 3-4 min.  (If you want curd to be added then add curd saute for 2-3 min otherwise skip this step). Divide this mixture into 2 portion. One portion keep in pan, one portion keep it aside. Then keep slices of eggs on the masala mixture in pan, add one layer of cooked rice, now spread remaining masala mixture over the rice, again keep sliced eggs, again spread remaining layer of rice over it.  Then sprinkle the saffron milk over the rice. Cover with lid. Keep the low flame and cook for 20-30 min. Better keep pan on tava so that it will avoid burning of rice. Serve hot with salad. 

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.

I make coarse paste of onion, tomato in blender.

Instead of soaking rice u can directly cook the rice, it saves time.