Ingredients:
- 500 gm Rice
- 250 gm Yogurt
- 12 Eggs
- 4-5 Green chilies
- 1/4 bunch Fresh coriander
- 1/4 bunch Mint
- 250 gm Clarified butter
- 2 Onions
- 4 Tomatoes
- 6 Aniseeds
- as required Hot spices
- 2 tsp Kewra essence
- 1 tbsp Red chili powder
- 4 tbsp Ginger garlic paste
- to taste Salt
- 1 tbsp Turmeric powder
- 1/2 tsp Yellow color
- 1/2 tsp Ground nutmeg, mace
Procedure:
- Boil 12 eggs and shoal fry. Heat some oil and sauté 2 finely chopped onions and 4 tbsp ginger garlic paste until golden brown. Then add 6 aniseeds, hot spices to requirement, 1 tbsp turmeric powder, 2 tbsp red chili powder and 250 grams yogurt.
- Mix up in a well combined mixture
- Boil rice in a separate pan. Cut boiled eggs into half and add to the prepared gravy.
- Then make a layer of 4 tomatoes, 4 to 5 green chilies, 1/4 bunch mint and 1/4 bunch fresh coriander. Now make a layer of boiled rice.
- Top with ground nutmeg and mace, 2 tsp kewra and 1/2 tsp yellow color. Allow simmering for 10 to 12 minutes.
- Your favorite Egg Biryani is ready to serve.
