3 tbsp Oil
1.5 cups of basmathi rice or any aged rice
1.5 tsp. Ginger garlic paste
½ cubed capsicums or 1 large potato cubed (optional)
1 large onion thinly sliced
2 green chilies slit or minced
4 to 5 boiled eggs (prick with a fork randomly)
1 medium tomato chopped
⅛ tsp. ground turmeric
½ tsp. red chili powder
1 to 1 ½ tsp. Biryani masala powder (adjust to your taste)
Fistful of mint and coriander leaves chopped
Salt to taste
45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
2 ½ cups water
. Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
. Heat a pressure pan or a biryani handi with oil, add capsicums if using and fry on high for 2 to 3 mins. Set these aside.
. Add the dry spices and allow them to sizzle. Add onions and fry till golden brown.
. Add ginger garlic paste and fry till the raw smell goes off.
. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
. Add eggs, potatoes (if using) and biryani masala powder and fry till the mixture thickens.
. Pour water and add salt as needed. Bring it to a boil
. Add rice, capsicums and cook rice in open pan till very little water is left. Refer the pic
. Lower the flame, cover and cook till the rice is done.
. If using pressure cooker, close the lid and cook on a very low flame for about 5 minutes.
. Switch off before it whistles to prevent it from becoming mushy.
. Set this aside, don’t leave on the hot burner.
. Fluff up the egg biryani and serve with raita.