Egg Biryani

 This recipe is very easy to  make and i mostly prefer it for my lunch box to office.

Egg Biryani

 Ingredients:

• 6 Eggs

• 2½ cups Rice

• 2 large Onions sliced

• 4 tbsp Ghee

• 1 cup Coconut milk

• 1¾ cups Water

• Cashew nuts

• Raisins

• 4-5 Green Chilies finely chopped

• A small piece ginger finely chopped

• 8 cloves Garlic finely chopped

• 2½ tbsp Poppy seeds

• 10 Pepper seeds

• 2 tbsp Coriander seeds

• 4 Cardamoms

• 5 Cloves

• A few pieces Cinnamon

• Salt to taste 

For Tomato Onion Raita:

• 1 large Tomato cubed

• large Onion chopped

• 2 cups Curds

• Salt to taste

 

Methods:

1. Boil eggs, shell and keep aside. Fry onions till brown, fry cashews and raisins, and keep aside.

2. Roast green chilies, ginger and garlic. Fry poppy seeds, pepper and coriander seeds in a little ghee. Cool and grind these ingredients together.

3. Heat ghee in a pressure cooker, fry cardamom, cloves and cinnamon in it. Add washed rice, salt, coconut milk and water, and pressure cook for 5 minutes.

4. Cool, open and sprinkle fried cashews, raisins and onion. Mix in along with the eggs. Serve hot with tomato onion raita.

For Tomato Onion Raita:

5. Beat the curds to make it smooth.

6. Add salt, tomato and onion, mix well

7. Serve cold.