Egg Biryani

                                                                  

Yesterday I had a strange thought. I felt like having a tasty meal without having being to toil hard for it. Also, I felt that today I should prepare such a dish which would be simple yet should look lavish in nature.  So, egg biryani recipe flashed across my mind. At the end it didn't take much time and also it looked and tasted as per my hubby's expectations. So my friends, I leave it up to you to see and try it out at your homes and give your valuable opinions. 
Submitting this recipe to Priya's Healing Food: Onions event, started by Siri of Siri's Corner. And also to Pepper Event guest hosted by Padma, started by Priya

                                                               

Serves: 2, Preparation time: 40 minutes


Ingredients:
2 Eggs
1 1/2 cup Basmati rice
2 Onions (1 for caramelized and another chopped)
1 Tomato (chopped)
1 tsp Red chilly powder
1 tbsp Ginger-Garlic paste
2 Bay leaves
2 Cardamom
1" Cinnamon stick
2 Cloves
5 Black pepper
1 tbsp Ghee/ oil
2 tsp Butter
1/2 cup Curd
4-5 Green chillies
1/2 cup Coriander (chopped)
5 drops of red Food color (optional- but it makes Biryani looks very pretty)
Salt to taste


Method:
Soak basmati rice for 15 minutes and keep it aside. Boil the eggs with little salt in enough water on medium flame till boiled. Peeled and keep it aside.
Cook basmati rice in enough water with bay leaves, cardamom, black pepper, cinnamon, cloves, slat and little oil till it is half cooked. Strain the water, place it on a large plate and let it cool down. Divide the rice into two equal portions and put into separate bowls. Add the orange food color to one portion of the rice and leave the second portion white. 
For caramelized onion, heat oil in a non-stick pan and fry till the onions becomes light brown.  Keep that aside for garnishing later.
In the same pan add sliced onion, salt and fry for 5 minutes. Add green chillies, ginger-garlic paste, chopped coriander and red chilly powder. Saute' for 2 minutes. Add the boiled eggs and gently stir. Add tomatoes and cook it till it leaves oil. Add biryani masala, salt and mix well. Now add curd and stir fast so that it doesn't curl. Mix everything well. Grease a deep pot with little butter and layer it with white rice evenly, now spread the egg and the gravy on it's top. Garnish with half of the previously caramelized onions. And finally layer it with colored rice again. Cover the dish tightly for 10 minutes in low flame. Garnish with rest of the caramelized onion and coriander leaves. Serve biryani by gently digging with a spoon so that you get through the layers. Serve with plain curd/ meat based gravy/ vegetable korma.