Egg biryani

There are different ways of making biryani, I prefer the layered or dum biryani rather than the pressure cooker method, Although the pressure cooker way is more quick & convenient.. The advantage of cooking a biryani for lunch is that you don't really need a side dish except a  Cucumber Raita & pickle.An excellent one pot meal..... so let's get cracking.....

Preparation time: 10-15 min.
Cooking time : 25-30 min.
Baking time : 45- 55 min.
Serves : 4
Ingredients:

• 2 cups basmati rice.
• 4 hard boiled eggs.
• 1 cup boiled green peas.
• 3 tbsp ghee for the rice.
• 3 tbsp oil for the egg masala.
• 3 onions thinly sliced.
• 4+1/4 cup hot boiled water.
• 1/2 cup chopped coriander leaves.
• 1/4 cup mint leaves.
• 1/4 tsp saffron soaked in 1/4 cup hot milk.
• Salt to taste.
• 2 tsp rose water.

Whole garam masala : 2 bay leaves, 2 cloves, 2 cardamoms, 2 black cardamoms, 1stick cinnamon, 2 pandan leaves.

To garnish: 1 onion thinly sliced, 1 tsp raisins, 10 cashew nuts.

Masala to be ground:

• 200 gm or 3 large tomatoes.
• 1/4''ginger.
• 5-6 cloves garlic.
• 2 tsp khus khus / poppy seeds.
• 1-2 green chilies ( according to taste )
• 1 tsp chilly powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp garam masala powder.
• 10 peppercorns.
• 1tsp coriander powder.

Method to prepare the rice ;

• Wash & drain the water from the rice & keep aside.
• Heat the ghee in a heavy bottomed vessel.
• Add the whole garam masala & saute for a sec.
• Add the sliced onion & the pandan leaves & fry till transparent.
• Add the rice & fry for 5 min.
• Add the hot water, salt  cover & cook till rice is tender & the water is absorbed.
• Remove from heat & lightly fluff it with a fork & keep aside.

Method for egg masala:

• Boil the eggs, peel them & give slits or poke it with a fork or knife.
• Heat oil in a pan add 1 thinly sliced onion & fry till its light brown.
• Add the cashew nuts & raisins when it bloats remove from the pan & keep aside.
• In the same pan ( if required add oil ) add 1 sliced onion & fry till golden brown.
• Add the ground masala & fry till the oil oozes out.
• Add the mint leaves, coriander leaves, boiled green peas, boiled egg salt & mix well.
• Add little water to form a thick gravy.
• Simmer for a while take off fire & keep aside.

To assemble the biryani :

In a greased baking dish spread 1/2 of the egg masala (not the eggs) then spread 1/2 of the cooked rice, sprinkle 1/2 of the saffron mixture & rose water & 1/2 of the fried onion mixture, then spread rest of eggs & the masala lastly spread rest of the cooked rice & sprinkle rest of the saffron & the rose water mixture.
Garnish with fried onions cashew nut mixture & coriander leaves & cover with the tight fitting lid & bake in a preheated oven on low temp  for an hour.
Serve hot with Cucumber Raita & pickle.