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Egg Biriyani
 This dish was made by a guest blogger who is none other than......"drum roll please!!!!!!" my dear DH.In the coming weeks Iam gonna post a few dishes made by him. He's a total foodie.He likes to try new dishes,though his favorite always remains the Tamil cuisine.He always tweaks a recipe and is very innovative. This recipe was a mix and match of many recipes from the blogosphere.So I would like to give credits to all blogs who have blogged about egg biriyani. First He made the egg masala.When the biriyani is almost cooked,he mixed the egg masala along with the rice and cooked it until it was done. Ingredients for Egg masala: Hard boiled eggs : 4 Turmeric powder - 1/4 tsp Chilli powder - 1 tsp Ginger garlic paste - 1 tsp Finely chopped onion - 1/2 cup Oil - 2 Tbsp Salt to taste Method : Heat oil in a pan.Add the onion and saute till light brown.Add ginger garlic paste and fry till raw smell goes off.Then add turmeric powder,chilli powder,required amount of salt and the boiled eggs and saute for 2 minutes.Egg masala is ready.If you want you can slice the eggs. Ingredients for biriyani: Chopped vegetables - 1 cup(carrot,beans,potatoes,peas) Mint - a few leaves Green chillies - 2 slit lengthwise Onion- 1 finely chopped Tomato- 1 finely chopped Ginger garlic paste - 1 tsp turmeric powder - 1/4 tsp Coriander powder - 1 tsp Basmati Rice - 1 cup (wash and soak in water for 15 minutes and drain completely) Water - 1 1/2 cup Finely chopped coriander leaves - 2tbsp Ghee - 2tbsp Oil - 2tbsp Yoghurt - 2tbsp Spices : Cinnamon - 1 inch stick Cloves - 2 Star anise - 1 Bay leaf - 1 Method : Heat oil and ghee in the cooker/heavy bottomed vessel.When hot, add the spices.Then add the onions and saute till it becomes light brown in color. Then add the ginger garlic paste and fry till the raw smell goes off.Now add the tomatoes and saute till it turns mushy and cooked.Now add turmeric powder,coriander powder. Then add mint leaves and saute till they wilt. Add all the chopped veggies and keep on sauteing till they are slightly cooked but still crunchy. Now add basmathi rice and saute till aroma comes.Then add the yoghurt and mix well.Add the required quantity of salt,1 1/2 cups of water and when it starts boiling,simmer the flame and close with a lid.Keep on checking the rice and stir occasionally and when it is almost cooked add the egg masala and switch off when the rice is fully cooked and the grains are separate.  Garnish with chopped coriander leaves. 
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