A day through my life...: Tasty Egg Biryani

I make Biriyanis when I do not feel like cooking separate dishes like one gravy, one subzi etc for lunch :) Ya, I usually cook elaborate dishes only for Lunch. We try to have light dinners as much as possible unless we have guests. Today I made Egg Biriyani for Lunch which is very easy to make and it is similar to the vegetable biriyani recipe that I had posted earlier.

Please note that I have given the detailed description for the preparation of the biriyani, breaking down the process into small small steps for ease. Dont go by the number of steps and think this needs elaborate preparation. It is very easy to make and takes maximum 1hr to prepare if you have already soaked the Basmati rice.

Egg Biryani

Ingredients:

1 cup Basmati Rice

2 Eggs

1 cup vegetables - Combination of Carrots, Beans, CauliFlower, Peas or Potatoes

1 big onion

1 teaspoon Ginger Garlic paste

1 crushed Green chilly

1/4 Teaspoon Turmeric

1/2 Teaspoon chilly powder

3/4 - 1 Teaspoon Garam Masala or Biriyani Masala

Coriander leaves

Puthina (Mint) Leaves

Salt

Oil or Ghee

Cashews

Prepping:

Step 1:

Soak Basmati Rice for atleast 1 hr.

Step 2:

Boil eggs in water till they are cooked. Keep aside for cooling. Once they are cooled, peel the eggs and keep aside.

Step 3:

Cut onion into half. One half, cut into long slices. The other half into small dices.
Cut coriander and mint leaves into small pieces.
Cut vegetables into small dices. I used carrots, beans and caulifower.

Step 4:

Boil the vegetables with some water and keep aside.

Note: I microwaved them after sprinkling some water. Microwave carrots for 3 min, beans for 4 min and cauliflower for 3 - 4min. Keep checking the vegetables in between to know how much they are cooked.

Step 5:

Boil the rice till it is 3/4th cooked and keep aside.

Step 6:

Heat oil in a pan and fry the long cut onions till they are golden brown. Keep aside.
Fry cashews also in the same pan till golden brown and keep aside.

Step 7: Preparing the gravy

Heat little oil in the same pan and add the onions cut into small dices and fry them till they are almost brown in colour.
Add ginger garlic paste and crushed green chillies to the pan.
Add coriander and puthina leaves to the pan and saute till they start wilting.
Add vegetables to the pan and stir for 3 minutes.
Add salt, turmeric, chilly powder and Biriyani Masala and mix well.
Add curd and mix well to form a thick gravy.
Now slice the eggs into halves and add them to the thick gravy.
Cover with lid and cook for 3 minutes.

Method of Preparation:

Step 1: Layering of the Biriyani

Grease the bottom of the pressure cooker with some ghee or oil.
Add half of the 3/4th cooked rice.
On top of the cooked rice add some of the golden brown onions (long cut) and cashews.
On top of onions and cashews, add the thick gravy with vegetables and egg.
Now add the remaining rice on top of the gravy.
Add the remaining golden brown onions and cashews.
Sprinkle some water on top.

Step 2:

Close the pressure cooker and keep the whistle. Cook for 7 - 8 minutes and switch off.

Open after half an hour and serve.