HYDERABADI EGG BIRYANI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Hard boiled eggs - 4
Curd - 1/2 cup
Gobind bhog rice - 1 cup
Clarified butter - 1 tbsp
Oil - 1/4 cup
Chopped green chilly  - 1
Sliced onion  - 2
Cinnamon  - 1 inch stick
Green cardamom - 2
Black cardamom - 1
Whole black pepper - 3 - 4
Cloves - 2 - 3
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Chopped coriander leaves
Salt - to taste
Chopped coriander leaves - 1 tbsp
Mint leaves - 1 tbsp
METHOD
Boil and peeled the eggs and fry it
Heat oil and clarified butter in a pan,add cinnamon,cumin seeds,cloves,cardamom.and whole black pepper to crackle.
Add chopped onion and fry until light brown.
Add ginger garlic paste and all dry ingredients and 2 tbsp water and mix well.
Stir fry until oil separate  from the spices
Add curd and mix well.
Add green chilly and salt and mix well.
Now add egg and mix well
Turn off the flame.
 Soak rice for half an hour and strain it
 Bring the water to boil,add green chilly,cumin seeds,one tbsp ghee,salt and rice make half done rice Evenly spread the half done rice and coriander and mint leaves and egg to form at least two layer.
 Soak the saffron in hot milk and add saffron milk.
 Add cinnamon powder and cover the lid
 Tightly cover the pan and cook 7 - 8 mins.
 Add kevra water before serving.
Serve hot with green chutney and salad.