Ambur egg biryani

Name: Ambur egg biryani
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
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; Cloves - 6 nos; Cardamom - 6nos; Cinnamon - 1 stick; Bay leaves - 2 nos; Mace - 2-4 nos; Star aniseed - 2 nos; Aniseed - 1 tbsp

Main Dish

Very Easy

45 min

Preparation

Preparation20 min

Cook time25 min

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.