Special Egg Briyani

520gm basmati rice (soak in water for 15mins and drained)

2 screwpine leaves(pandan leaves, knotted)

2 medium-size tomatoes(chopped finely)

1 large onion - chopped finely

2 green chillies, half, deseeded, and slit thinly

30gm grounded almond

1/2 cup beaten yoghurt

1 lemongrass, use the bottom part only, bruised slightly

salt to taste

1 banana leaf

Egg and spices

3 -4 boiled eggs

1/2 tsp chilli powder

1/2 tsp turmeric powder

a pinch of salt

Spice Powders for rice

1 tsp garam masala

2 tbsp biryani powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1 tsp black pepper powder

1 tbsp sweet paprika powder or chilli powder

1/2 tsp turmeric powder

Dry Spices

1 in cinnamon stick, break into small parts

3 cloves

3 cardamom pods

2 bay leaves

1 tsp cumin seeds

2-star anise

Make into a paste

6 slices of ginger

3 nips garlic

Garnishing

2 tbsp hot milk mix with a few threads of saffron

3 tbsp raisins (fried in ghee)

3 tbsp fried shallots

1 cup chopped coriander leaves

1 cup chopped mint leaves

1/2 cup shallot crisps/fried onions

Step 1: Make the rice

Wash and soak the basmati rice for 20mins. Then cook the rice in a rice cooker. Throw in knotted screwpine leaves, 1 bay leaf and 3 cloves.  Once cooked, use a fork to loosen the grains. Keep aside. Or you can cook the boiling method on the stove and once cooked, drain in a colander. Discard the screwpine leaves.

Step 2: Prepare the egg
Set a pan on medium heat, add oil, red chilli powder and turmeric powder, mix well and add boiled eggs, sauté the boiled eggs for few minutes and coat it well with the masala, add salt and toss once again. Remove It from the pan slice in two halves and keep aside.

Step 3: Make egg masala
Set a deep heavy bottom pan on medium flame, add ghee, add the dry spices and sauté for a minute. Add onions and cook until they are translucent, add ginger garlic paste, lemongrass, green chillies, and sauté for a minute. Add tomatoes and cook until they are mushy, add red chilli powder/paprika powder, garam masala, coriander powder, turmeric powder, biryani masala, black pepper powder, grounded almond, and salt to taste, mix well all the masala well and cook for a minute. Low down the flame and add curd, stir continuously, add water and adjust the consistency of the gravy, add freshly chopped coriander leaves. Transfer all the masala to a separate bowl.

Step 4: Layering rice with egg masala
Spread a layer of cooked basmati rice in the pan, sprinkle some fried onions, fresh coriander and fresh mint leaves, spread a layer of the masala gravy prepared, again add fried onions, fresh mint leaves and coriander leaves, place the halved boiled eggs and raisins, repeat the layering of basmati rice, fried onions, raisins, fresh mint leaves and coriander leaves and add saffron-infused milk.

Cover the rice with a banana leaf and close the pan with a lid. Cook it on low flame by placing a hot flat pan beneath for 15-20 minutes. The egg biryani is ready to be served, serve it hot with dalca and salad of your choice.