Egg Dum Biriyani

Egg Biriyani- One of my Husbands Fav Rice Item Got this Recipe from my friend USHA. Thanks USHA.

Ingredients:

• 6 Eggs
• ½ cup Oil
• 1 large Onion sliced
• ¼ cup Mint Leaves chopped
• 2 tsp ginger Garlic Paste
• 6 Green Chilies cut length wise
• ½ tsp Chili Powder
• ½ tsp Biryani Masala ( Shaan biryani masala)
• ¼ tsp Garam Masala
  
• ¾ cup Yogurt
• ½ lime juice or 2-3 tbsp lime juice
• ½ cup Coriander chopped
• 1/3 cup Milk
• Few strands of Saffron
• Soaking the Rice
  • 3 cups Rice
  • 4-6 Cardamoms
  • 3-4 Cloves
  • ½” Cinnamon
  • ½ tsp Shah Jeera/Black Jeera
  • 2 Bay Leaves

Preparation:

• Boil Eggs, peel and make some slits on it or poke it with a fork or a knife.
• Wash rice wash and soak in 4 cups of water. Ratio here is 1cup rice: 1 1/3 cup water. Add all the ingredients listed under soaking the rice. Soak the rice for 10-15. Cook the rice in rice cooker or on a stove top. Once the rice is done let it sit for 10 minutes before arranging it for dum.
• In a pan add all the oil, keeping aside 2 tbsp of for later use. Fry sliced onion until golden brown and remove ½ of the browned onions and keep it aside.
• To the remaining onion, add mint, ginger garlic paste, green chilies and saute for a minute.
• Add frozen peas and saute for a few seconds.
• Add chili powder, garam masala, biryani masala and boiled eggs. Cook until the spices are well coated to the eggs.
• Add beaten yogurt and saute until oil separates.
• Add lime juice and half of the cilantro and mix well and turn of the heat.
• Add saffron to milk and heat for a minute in the microwave.
• Take a wide sauce pan with a lid and grease the pan with oil. Spread ½ the cooked rice in it. Transfer the egg mixture to the sauce pan to make the second layer. Follow this layer with the remaining rice. Sprinkle remaining oil, saffron milk, fried onions and the remaining chopped cilantro. Cover the pan with a well fitted lid.
• Cook it on medium heat for 5 minutes until the pan and the rice inside gets warm. Reduce the heat to low and cook it for another 10-12 minutes.
  
• Serve hot with your favorite raita or gravy.