EGG BIRYANI

EGG BIRYANI



10 eggs,hard boil eggs,fry till light brown,keep
aside

1 cup yoghurt

4 tomatos,chopped

A handful of mints leaves and coriander leaves

Salt to taste

(A)

5-6 tbsp ghee

1 stick cinnamon

4 cloves

2 cardamoms

1 big onion,finely sliced

Blend with a little water:

4 cm ginger

10 garlic

6 green chilies

1 onion

10 cashewnuts

1 tbsp grated coconut

    *****

1 tbsp coriander powder

2 tsps chili powder

2 tsps biryani powder

1 tsp turmeric powder

1 cube chicken stock,if you like

1. Heat the ghee and add in A and fry until the onion turn light brown.

2. Add in the rest of the ingredients and cook till oil rise. Add in the eggs and mix well. Remove from the heat and keep a side

For the rice

1 kg basmati rice,soaked for 1/2
hour,then drain.

2 tbsp ghee

1 big onion,finely sliced

2 tbsp biryani powder

3 pandan leaves,optional

1/4 cup yoghurt

50 gm raisin

50 gm cashewnuts

100 gm boil chickpeas,optional

100 gm green peas,optional

1 cube chicken stock, optional

A handful of mints leaves and coriander leaves

51/2 cup coconut milk or evaporate milk ( about 1 cup milk mix with 4 water).You may need more or less depends on the type of rice you use

Salt to taste

1. Heat the ghee in a rice cooker pot over a stove. And fry the onion till brown add in all the rest of the ingredients. and mix well. Put the rice cooker pot back in the  cooker and switch on the cooker. Cook till done.

2. When the rice is done mix it with the egg curry. and serve with any raita you like.