Ingredients:

• For rice:
• 2 cup – long grain Rice
• 3 – Bay Leaves
• 3 – cardamoms, crushed
• 3 – Cloves
• 1 tsp – Ghee
• 1/2 cup – Mint leaves
• 1 star – anise
• 2 cinnamon, small piece
• Water as required
• Salt according to taste
• For Thokku/ masala:
• 4 – eggs (hard boiled)
• 2 – onions, finely sliced)
• 2 – tomatoes, chopped
• 1 tbsp – oil
• 2 tbsp – Ghee
• 2 – Cloves
• 2 – Cardamom
• 2 – Cinnamon sticks
• 1/4 tsp – Sugar
• 2 tbsp – biryani masala : 2 tbsp – Red Chilli powder
• 2 tbsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 1 cup – Curd
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 2 – Green chillies
• 1/4 cup – Milk
• 6 – Saffron strands
• 1/2 cup – pudina
• 2 tbsp – Lemon juice
• Salt according to taste
• For layering: Fried Onions and Garlic
• 1 cup – (milk to soak Saffron )
• Chopped coriander
• Ghee – 1/2 cup
• Garnish: fresh sliced Tomatoes
• Caramelized Onions and Garlic
• Accompaniments: Raita
• Egg curry
• Brinjal thokku

Method:

1. Method of preparation
2. Step 1:
3. Soak the basmati rice in water for 10-15 mins
4. Cook the rice with all the condiments as well as the saffron strands soaked in milk. Once partly cooked, strain in a colander and keep aside
5. Step-2:
6. In a heavy bottom wok, add ghee and oil and heat
7. Add the onions and garlic and fry till brown and caramelize with the sugar
8. Add the cloves, cinnamon, cardamom, and continue to fry with onions.
9. Add chopped tomato and fry till mashed
10. Reduce heat completely and add milk. Add the spice powders and stir well ensuring the milk is not curdled
11. Add the eggs (halved or cut to four) to this masala
12. Stir to ensure the masala is well incorporated
13. Add the biryani masala
14. Cover and let it simmer
15. Once half done, remove from flame and keep aside.
16. Step-3: Take a broad mouthed vessel with heavy base to prepare biryani
17. Add a layer of the rice, followed by onion, coriander, ghee, and top it with the eggs
18. Repeat the process till all the rice and egg masala is well placed.
19. Cover the vessel with a heavy lid or place a heavy object over the lid. Cook the combined mixture on low heat for 10 -15 mins
20. Garnish and serve with yogurt and other accompaniments

Recipe courtesy of Sify Bawarchi