Egg Biryani


Basmathi Rice 4 cups
Hard boiled Eggs 6 nos
Yogurt 1/2 cup
Onions 2 medium sized
Green Chillies 6 nos
Mint leaves 20-30
Coriander leaves 1/2 bunch
Red Chilli powder 1 tea spoon
Turmeric 1/2 tea spoon
Salt according to taste
Oil for frying
Ghee 1 table spoon
Whole Garam Masala 1/2 table spoon
Garam Masala powder 1/2 tea spoon
Lemon Juice 1 table spoon


1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slited vertically) and little salt.
2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with raitha.

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