Egg Biriyani Using Brown Basmati Rice

Egg Biriyani Using Brown Basmati Rice

Ingredients :

For Rice :

• 3 cup Brown Basmati Rice
• salt to taste
• 4 cup Vegetable Broth
• 1 tbsp lemon juice

For Paste :

• 1 medium sized onion
• 1 medium sized tomato
• 3 green chilies
• 1 cup mint leaves

For Biriyani :

• 3 eggs - hard boiled & shells removed
• 1 small onion - sliced
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tbsp curd
• 1/2 cup vegetable broth
• 1/2 tsp coriander powder
• salt to taste
• 1 tbsp ghee
• 4 cloves
• 1/2 cinnamon stick
• 1 star anise
• 2 green cardamom
• 2 tbsp chopped coriander
• 5 curry leaves

Method :

• Wash rice and drain the water completely. Boil 4 cup vegetable broth and 3 cup water in a vessel.
• Add brown basmati rice, lemon juice and salt to taste. Mix all and keep in high flame for 10 mins.
• Now, switch to low flame and cook it covered for 30 mins. Drain the water completely and spread rice on a plate with the help of a fork. Allow to cool.
• Remove the shells of eggs and pierce with a fork. Heat 4 tbsp oil in a kadhai and fry eggs till it turns golden brown.
• Remove from the oil and keep it aside. Heat 2 tbsp oil and 1 tbsp ghee in a handi. Tamper cloves, cinnamon, cardamom and star anise.
• Add mint leaves, 1 tbsp chopped coriander and curry leaves. Saute a while. Add chopped onion and fry for few mins.
• Add ginger-garlic paste, grounded paste and turmeric powder. Saute a while. Add curd, vegetable broth, coriander powder and salt to taste.
• Mix all and cook it on medium flame for 5-10 mins.Remove from the fire and transfer the paste to a bowl. Spread half of the cooked rice in handi and spoon in half of the paste over rice. 
• Spread it nicely. Repeat the procedure and sprinkle coriander leaves. Cover it and keep on dum for 10 mins on low flame.
• Once the biriyani is ready, add fried eggs to it and serve hot with raita or any non-veg curry.