Egg Biryani

Ingredients:

Eggs - 4 to 5 (boiled and skin off)

Basmathi rice - 1 1/2 cup

Onion - 1 (chopped)

Tomato - 1 (chopped)

Green chilies - 4

Ginger - 1/4 cup (skin off and chopped)

Garlic - 7 to 8 cloves (skin off)

Mint leaves - 1/2 cup

Coriander leavea/Cilantro - 1/2 cup

Cinnamon - 2 sticks

Cardamom - 4

Cloves - 6

Lemon - 1/2

Curd - 1/4 cup

Ghee or butter - 4 tbsp

Oil 

Salt

Method:

Take the mixer grinder, in this add cinnamon,cloves, cardamom, ginger, garlic, green chilies and mint. Grind them like a paste.

Soak the basmathi rice in the water for 15 mins.

Start heating the rice cooker on the stove top, now add butter and oil, let it melt, once butter melted, add the masala paste what we made before. Saute well, once it cooked well add onion, tomato, coriander leaves and salt. Saute well. Add the curd, let it cook until get the thick curry. Once oil started come from the curry add the soaked basmathi rice and boiled egg (cut the egg into half or make 3 slits in the egg before adding in the biryani) mix well with the curry. Now add water in the ratio of 1:1 1/2 means for 1 cup of basmathi rice needs to add 1 1/2 of water. Squeeze the lemon. Check the salt at this stage, close the cooker and let it cook for 2 whistles. Once it cool down, mix it gently with the spoon.