Pakki Egg Biryani

Egg Biryani

A pakki biryani, is when rice /meat/eggs/vegis all cooked individually and then assembled.

 Ingredients:

2 Cups Basmati Rice (Soak for 30mins, while you are prepping)

4 Eggs 

3 Cups Water

4 Bay leaves

2 cloves

1/2 inch cinamon

2 peper corns

2 cardamom whole

1 tsp Shahi jeera

2/3 cups Yogurt/Curd Strained(remove whey by hanging for few minutes).

1 Tbsp Biryani masala

1 Tsp dry coriander powder

1 Tsp Chilli powder

1/2 tsp Turmeric powder

1 large Onion sliced 

5 Thai chillies(Adjust as per taste)

1 Tbsp or 10 mint leaves.

2 Tbsps Fresh coriander leaves chopped.

2 Tbsps Light Olive oil or any cooking oil

Salt to taste.

Half Lime 

Kitchen Equipment/Utensils:

Rice cooker, Saute pan, Mixing bowl.

Cooking Method:

1. Cook rice with just 3 cups water by adding half of whole spices, 2 bay leaves, 1/2 tsp salt, 2 slit thai chillies and 1 tsp oil.
2. While rice is cooking, boil eggs until done and shell .
3. In a bowl whisk yogurt, chilli powder, biryani masala, corainder powder, 1 tsp oil and set aside.
4. Take a pan wide and enough to hold the cooked rice.
5. Heat 2 tsps of oil, saute remaining chillies, onion until brown and crisp.
6. make few slits to the eggs with a knife so that they do not burst in oil,add boiled eggs to the pan and roast for few minutes, add turmeric and saute for 2 mins.
7. Pour the yogurt mixture and cook for 10-15 minutes on low-medium flame just to incorporate the masala and coat the eggs.
8. loosen rice in the cooker and layer in the pan top of with remaining mint/pudina and corainder.
9. Cook on very low flame for 8-10 minutes.
10. Take it off the flame, mix well and garnish before serving.

Tips:

1. Best served with Raita of any kind carrot, cucumber or onion/tomato.
2. By adding just 3 cups we are cooking 80 percent and then finishing on stove.