Ambur egg biryani

Ingredients

• Basmati rice -5 cups
• Boiled eggs - 4 nos
• Onions - 4 nos
• Ginger-garlic paste - 2 tbsp
• Tomatoes - 3 nos
• Green chillies - 2 nos
• Parsley - 1 cup
• Curd - 1 tbsp
• Lime juice - 1tbsp
• Red chilly powder - 4 tbsp
• Garam masala powder - 1 tbsp
• Ghee - 3/4 cup
• Salt for taste

Whole spices like:

• Cloves - 6 nos
• Cardamom - 6nos
• Cinnamon - 1 stick
• Bay leaves - 2 nos
• Mace - 2-4 nos
• Star aniseed - 2 nos
• Aniseed - 1 tbsp

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Preparation

• Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a minute.
• Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 minutes. Add curd, lime juice, finely chopped parsley, green chillies and stir well. Add garam masala powder.
• Cover and cook till gravy thickens. Add basmati rice , 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 minutes. Stir well and turn off the flame.
• Heat a tsp oil, add chilly powder. Cut the boiled eggs into 2 and place them on the pan. Now place this in the biryani.
  
• Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice.

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