HYDERABADl CHICKEN AND EGG BIRYANI

 

Prep Time : 25 min
 Cooking Time : 50 mins
 Serve : 4

 INGREDIENTS

 Boneless chicken - 500 gms

 Egg bhurji - 4 eggs 

 ghee - 6 tbsp

 biryani masala - 1 tsp

 Cloves - 3 - 4

 Green cardamom - 4

 Black cardamom - 2

 Mace - one piece

 Black pepper - 4 - 5

 Cinnamon powder - 1/4 tsp

 Ginger garlic paste - 1 tbsp

 Sliced onion - 3

 Fried onion - 1/2 cup

 Curd - 2 tbsp

 Salt - to taste

 Half done rice - 2 cup

 Kevra water - 1 tbsp

 Saffron - few strands

 Milk - 1/4 cup

 Green chilly - 2 cut in slit

 Green coriander leaves - 1 tbsp

 Mint leaves - 1 tbsp

 METHOD
 Heat ghee in a pan and deep fry the sliced onion and strain it
,Again heat ghee in a pan and make egg bhurji and strain it.. Heat oil in a pan add whole garam masala and fry for a few seconds.
 Add sliced onion and boneless chicken pieces and saute for 4 - 5 mins.
 Add ginger garlic paste, biryani masala and salt and mix well.
 Add water and cook in a low flame for 15 mins.
 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 fried onion,coriander and mint leaves and chicken and egg to form at least two layer.
 Soak the saffron in hot milk and add saffron milk.
 Add cinnamon powder and fried onion and cover the lid
 Tightly cover the pan and cook 7 - 8 mins.
 Add kevra water before serving.