egg biryani

INGREDIENT: -

Rice (basmati)

Egg

Tomatoes (chopped)

Onion (chopped)

Ginger garlic paste

Green chilies (chopped)

Fresh coriander (chopped)

Turmeric powder

Red chilli powder

Coriander powder

Salt to taste

Asafoetida

Garam masala

Black cardamom (badi ilayachi)

Green cardamom (choti ilayachi)

Cinnamon stick (daal chini)

Pepper (kali mirch)

Cloves (laung)

Oil

Method: -

First we take rice and soak in water 3 to 4 hour.

Now take a pan on flame pour water and add whole spices and salt, when water is boiling add rice and stir with soft hand. After that when rice cooked drain the water. Now take a other pan on flame and pour some oil and fry egg,

 now take a pot on flame pour oil, when oil is warm add onion, when onion turn in brown add ginger garlic paste and stir it. Now add tomatoes and stir, when tomatoes become tender add salt to taste, red chili powder, turmeric powder, asafoetida, garam masala, coriander powder and stir it, now add some water and stir, after that add fry eggs and green chilies and fresh coriander and stir it, after 5 to 7 minutes off the flame.

Now take a pot and first we layer the egg curry after that rice this process repeat 2 to 3 times and cover the pot. Now take this pot on low flame for 5 to 7 minutes, after that off the flame and serve with mint chutney.