My first egg biryani try was with only boiled and fried egg and it was as usual taste. When I check out egg scramble recipe from Mullai’s Spice India online and tried her recipe thanks Mullai....... Then I mix match both her recipe and my recipe for EID and it turned out very tasty. Now in this biriyani I fried egg and mixed with egg curry and dum it. Here we go
2cup Basmathi rice
1tbsp milk with a pinch of saffron
4no Onion (cut length wise finely)
2tsp ginger garlic paste
4no Green chili
6stalks Coriander leaves
15no Mint leaves
1 pinch Garam masala
2tsp red chili powder
4tsp Coriander powder
½ tsp Turmeric powder
1 pinch Red color powder
1 ½ tsp salt
¼ cup Coriander and mint leaves (garnishing)
3no Boiled eggs (Deep fried)
For Egg Curry
½ tsp Ginger garlic paste
¼ tsp jeera seeds
¼ tsp turmeric powder
1tsp red chilli powder
1tsp coriander powder
2no eggs Beaten well with a pinch of salt.
Soak rice in given amount of water, milk and curd. Keep aside for 10 min.
Boil eggs and deep fry it in oil till brown, make criss cross slit in it. Keep aside.
Prepare the egg curry first. Heat oil in a pan, splutter jeera seed and add onion sauté well,
Then add tomato, and spices. When tomato smashes well, now add the beaten egg ,salt and scramble well. Add the deep fried boiled egg and mix well. Keep in sim for 5 min. switch off and keep aside.
Now take a wide open heavy bottem pan. Heat oil/ ghee together splutter the given spices with garam masala. Add the onion , fry till brown and add tomato, ginger garlic paste, green chili. Fry well, Add the given spices, salt and fry till the oil leaves the gravy. Now add the soaked rice with water. Mix well, check for the salt. Keep in medium flame and cook in gas.
Pre heat the oven to 160degree, Now when the rice started cooking. Keep the pan inside the oven for 15min.
When the rice is half cooked, add the scrambled egg curry on top of the rice and keep in dum for 10 min. cook well.
Mix the rice well and add the coriander / mint leaves.
Keep inside the oven for 3 min and switch off.
Mix well and serve hot with onion raita/pickle