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| Prep Time | 50 minutes |
| Servings |
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Ingredients
- basmathi rice or seeraga samba rice - 1.5 cups
- Ginger garlic paste - 1.5 tsp
- Onions(chopped) - 1 large
- Green chillies(slit) - 2 nos
- Tomato(chopped) - 1 nos
- Boiled Eggs - 5 nos
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Biryani masala powder(adjust) - 1 to
- Mint and coriander leaves(Fistful, chopped) -
- Salt(to taste) -
- fresh yogurt / curd(or 3 tbsp, do not use sour one) - 45 ml
- Water - 2 1/2 cups
- Lemon - ½ slice
- Ghee -
Dry Spices:
- Star anise - 1 nos
- Bay leaf - 1 nos
- shahi jeera(black cumin) - 1/2 tsp
- Green cardamoms - 4 nos
- Cloves - 5 nos
- Cinnamon stick - 1 inch
- Mace - 1 strand
Ingredients
Dry Spices:
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Instructions
- Wash the basmati rice and parboil with a large amount of water along with whole garam masala and 4 to 5 green chillies (slit vertically) and a little salt.
- After the water boils add rice and allow it to cook 50%
- Roast the eggs and keep aside.
- In the other pan add oil, dry spices
- Fry the onions, ginger garlic paste, green chillies, tomatoes
- After the tomatoes become soft add yogurt, red chilly, turmeric, coriander powders then allow few minutes up to the raw smell goes and keep the masala aside.
- Add the partial amount of rice which already cooked 50% layer with mint & coriander leaves and sprinkle biriyani masala.
- Add same procedure for the next layer(Ref Picture)
- Squeeze the lemon & close the vessel tightly. Then allow to cook for 15min.
- Open the vessel add ghee and mix slowly, now the biriyani is ready to serve.
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