Brown Rice Egg Biryani

Posted on by aryasan
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INGREDIENTS

  • 1½ CUPS RIPURAJ BASMATI RICE, SOAKED AND DRAINED
  • 4-5 EGGS, HARD BOILED AND PEELED
  • 1-2 TABLESPOONS GHEE
  • 2 MEDIUM POTATOES, BOILED, PEELED AND CUT INTO LARGE CUBES
  • 3-4 GREEN CARDAMOMS
  • 4-5 CLOVES
  • 1 INCH CINNAMON
  • 2 MEDIUM ONIONS, CUT INTO CUBES
  • 1 TABLESPOON GINGER-GARLIC PASTE
  • ¼ TEASPOON TURMERIC POWDER
  • ¼ TEASPOON RED CHILLI POWDER
  • 2 MEDIUM TOMATOES, CUT INTO CUBES
  • SALT TO TASTE
  • 2-3 GREEN CHILLIES
  • 4 TABLESPOONS YOGURT
  • ¾ CUP BROWNED ONIONS + FOR GARNISHING
  • ¼ CUP FRESH MINT LEAVES
  • A FRESH CORIANDER SPRIG FOR GARNISHING

INSTRUCTIONS

  • HEAT GHEE IN A DEEP NON-STICK PAN. ADD EGGS AND SAUTÉ TILL LIGHTLY BROWNED. REMOVE FROM PAN AND PUT IN A BOWL.
  • IN THE SAME PAN, ADD POTATO CUBES AND SAUTÉ TILL LIGHTLY BROWNED. REMOVE FROM HEAT AND PUT IN ANOTHER BOWL.
  • IN THE SAME PAN, ADD CARDAMOMS, CLOVES AND CINNAMON AND SAUTÉ TILL FRAGRANT. ADD ONIONS AND SAUTÉ FOR A MINUTE.
  • ADD GINGER-GARLIC PASTE, MIX AND SAUTÉ FOR A MINUTE. ADD TURMERIC POWDER, RED CHILLI POWDER AND TOMATO AND MIX WELL. ADD SALT, MIX AND COOK TILL THE TOMATOES TURN SOFT AND PULPY.
  • ADD GREEN CHILLIES AND RIPURAJ BASMATI RICE AND MIX WELL. ADD YOGURT AND MIX WELL.
  • ADD BROWNED ONIONS AND MINT LEAVES. CUT SAUTÉED EGGS INTO HALVES AND ADD ALONGWITH SAUTÉED POTATOES AND 3 CUPS HOT WATER. MIX WELL AND BRING IT TO A BOIL. COVER AND COOK ON LOW HEAT TILL THE RICE IS FULLY DONE.
  • TRANSFER BIRYANI ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH BROWNED ONIONS AND CORIANDER SPRIG.