Egg Biryani can be made as a last minute menu option. Serves excellent meal with least effort. It can also be made with left over rice.
1 1/2 cup rice
3 boiled eggs
1 tsp ginger garlic paste
2 bay leaves
7-8 pepper corns
2 inch cinnamon stick
1 start anise
1/4 tsp turmeric
1 tsp red chilly powder
1 masala cardamom
2 tbsp yogurt
5-6 saffron strands (optional)
Salt to taste
2 tbsp oil
1 tbsp ghee
Pressure cook the rice with a little less than double water. Here I have used 2 1/2 cup water. This gives the rice separate strands.
Fry 1 sliced onion in oil & keep aside.
Heat oil + ghee in a pan. Add all dry spices. Then add chopped onions & tomatoes. Fry till oil separates. Then mix ginger garlic paste, turmeric & chilly powder & some salt. Add yogurt & mix well
Cut the boiled eggs vertically in 2 halves. Place them lightly in the gravy. Do not mix the eggs rapidly else the yolk will fall out & start dissolving in the gravy.
Now mix the cooked rice on top of this egg gravy. Garnish with coriander leaves & fried onions.
Alternatively layer of rice & egg gravy can be made. Mix the saffron strands dissolved in water on top. Cover & cook for 7-8 minutes.
Hot steaming biryani is ready to be served.
Tip : Instead of using dry spices , ready biryani mix masala can also be used.