34 EGG BIRYANI

Basmati Rice - 2 cups
Egg - 3( boiled)
Onion - 1 chopped into thin slices
Tomato - 3 small chopped fine
Green Chillies - 2 Slit long
Ginger garlic paste - 11/2 tbsp
Mint and coriander leaves - a handful
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Turmeric powder - very little
Shah Biryani Masala Powder - 1 tbsp( or Garam masala powder)
Cardamom - 2
Clove - 3
Cinnamon - 2 small piece
Cumin seeds - 1 tsp
Bay leaf - 2
Anistar - 2
Lime Juice - juice of half lime
Salt as needed
Ghee - 1 tbsp
Oil

Wash and soak rice for 15 minutes.
Hard boil eggs. Remove shell and make few slits. To it add little turmeric powder, 1/2 tsp of chilli powder, salt and mix. If needed add few drops of water to coat the paste well and keep aside.


Heat 2 - 3 tbsp of oil and add all the spices( bay leaf, cinnamon, clove, cumin, anistar, cardamom). Wait of few seconds and add chopped onions. Fry till transculent and add ginger garlic paste and green chillies. Saute for a minute or till raw smell leaves. Next add chopped tomatoes. Fry till they are mashed and pulpy and water leaves. Next add the drained rice, mint and coriander leaves and the powder. Fry for a minute. Add water around 4 cups and salt as needed. Squeeze in lime juice and allow it to boil. Cover and cook till done.
Heat 1 tsp of oil in a tawa or a flat pan. Place the eggs and fry for 1 - 2 minutes. Remove and place these eggs over the biryani and also add the ghee and mix gently and serve.