SPICY AND HOT EGG BIRIYANI

This is a spicy egg biriyani which tempts your tounge to eat again and again!!!! You can freely use the same recipe with frozen or overnight soaked green peas  by aviod using eggs from this recipe. And also you can enrich your dish by adding fried cahesws and sliced almonds on top of the rice.

Ingredients:

1. Boiled eggs - 2
2. Raw Egg  -  1 ( for making egg scramble)
2. Onions - 1 (big size) chopped length wise
3. Turmeric powder - 2 tsp
4. Red chilli powder - 1 tsp
5. Biriyani masala - 2 tsp ( for extra spicyness)
6. Basmati rice - 1 cup
7. Cooking Oil -  for cooking
8. coriander leaves - 2 tbs (chopped finey)
9. Salt -  for cooking as required

To grind:

1. onion - 1 chopped
2. Tomato - 1 chopped
3. jeera - 1 tsp
4. Coriander seeds - 2tsp
5. Cloves - 3
6. Cinamon stick - 2 inch
7. Green chillies - 2
8. Black Pepper corns - 4
9. Ginger - 2 inch or 1 tbs of ginger paste
10. Garlic cloves - 3

Seasoning:

1. Bay leaf - 1

Method:

1. Heat a sauce pan, add oil. Add all the ingredients to be grind. Fry nicely until the onion and tomato gets cooked well.

2. Transfer all the fried ingredients to a bowl and allow to cool. Grind to a fine paste and keep ready. Wash the rice and keep it a bowl seperately. Heat a pan, add one raw egg and make egg scramble and keep it seperate.

3. Heat a pressure cooker or a pressure pan, Add oil to the vessel, add bay leaf.  Then add chopped onions, fry until it become transculant.

4. Add the grind masala to the pan, add little bit oil at this stage and fry nicely.

5. Add turmeric powder, red chilli powder, salt, biriyani masala powder one by one and fry until the oil gets seperate from the masala.

6. Add 1 3/4 cups - 2 cups of  water to the vessel according to your cooker and rice.

7. Close the lid and give 1 whistle to the cooker . switch off the stove. Wait until the pressure is gone to open the cooker. Add the scrambled egg to the the rice and mix together. Cut the boiled eggs into 4 pieces and mix together with the rice 1 hour before serving or you can add the full egg without cutting, as per you taste and wish.

8. Transfer to the serving bowl and sprinkle chopped cordiander on top.

10. Onion, Cucumber and green grapes mixed raita will be best for this biriyani. As the green grapes gives little tangy and sweetness to your tounge and cucumber will reduce the spicyness.

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