Last night I made Egg Biryani for dinner using Sanjeev Kapoor’s recipe, with some minor changes. It turned out quite well and it was easy too. Very kid friendly!

What you’ll need:

For the masala –

• Red Onion – 1/2 large
• Tomatoes – 2
• Ginger – 2 inch piece
• Garlic – 5 pods
• Green Chilies – 2

• Bay Leaves – 2
• Cinnamon stick – 1
• Black/Big Elaichi – 1
• Green Cardamom – 3 to 4
• Cloves – 4 to 5

• Coriander Powder – 1 tbsp
• Turmeric Powder – 1 tsp
• Chili Powder – 1 to 2 tsp (I used paprika instead to keep it mild)
• Salt to taste

• Basmati Rice almost cooked – 2 cups
• Eggs boiled – 12
• Red Onion thinly sliced – 1 medium
• Saffron (soaked in warm water) – a few strands
• Coriander Leaves chopped – a small bunch
• Mint Leaves chopped – a small bunch

Method:

Pre-Steps –

1. Saute the Sliced Onion in some oil and keep aside.

2. Cook the Basmati Rice until almost done but not fully.

3. Boil the eggs and peel.

4. Grind Red Onion, Tomatoes, Garlic, Ginger and Green Chilies into a paste (without water).

Lets put it all together now –

1. Warm up oil in a large pan and add Bay Leaves, Big Elaichi, Green Cardamom, Cloves and Cinnamon Stick. After 2-3 minutes add the ground masala.

2.  Add Coriander Powder, Turmeric Powder, Chili Powder and Salt. Cover and cook on medium-low for about 5 to 7 minutes.

3. Make a slit in each of the eggs and add to the cooked masala. Give it a turn.

4. Layer the Basmati Rice over it, followed by the sauteed onion, saffron and water, and finally cilantro and mint. (I didnt have mint, so omitted it).

5. Cover with a sheet of aluminium foil and top with lid. Place a large flat pan (tava) on the gas burner and place the biryani pot over the tava.

6. Cook on medium until you see steam on the top. Its ready.. Enjoy!

I made a quick cucumber raita in the meantime as a side.

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