Egg Biryani.....!

INGREDIENTS

2 cups basmati rice - soaked for 10 minutes  6 large eggs  1 onion - sliced thin  10 green chillies - slit  1 bay leaf  4 cloves  1/2 tsp peppercorns  1 inch cinnamon  1 tsp each of ginger and garlic paste  1 tsp pulao masala  2 tbsp of oil  salt - to taste

METHOD: Boil and shell four of the six eggs. Heat oil in a large dish and add the whole spices. After a few seconds add the onion and green chillies along with the ginger garlic paste. Fry till they turn light brown in colour. Now break the two eggs into the pan and scramble. Add the drained rice to it and fry for a minute. Season with salt.

Yakhni Biryani

Ingredients Of Yakhni Biryani

• ½ kg chicken
• 1 cup clarified butter
• 1 glass water
• 2 onions
• 250 grams yogurt
• 3 tbsp. kewra
• ½ tsp. yellow color
• 6 to 8 green chilies
• 4 to 4 aniseeds
• 25 grams whole spices
• 300 grams rice
• 1 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 2 tbsp. ginger garlic paste
• 2 tbsp. turmeric powder
• Salt to taste

Method Of Yakhni Biryani

• Soak 300 grams washed rice for half an hour.
• In a pan, heat 1 cup clarified butter. Add 2 tbsp. ginger garlic paste, 2 sliced onions and ½ kg chicken and sauté until color begins to change.
• Make a pouch of 250 grams yogurt, 1 tbsp. fennel seeds and 1 tbsp. coriander seeds with a piece of cotton and add to chicken.
• Then add 25 grams whole hot spices, salt to taste, 2 tbsp. turmeric powder and 6 to 8 green chilies and mix.
• Add 1 glass of water after some time. In a another pan, boil rice with salt to taste, 1 tbsp. cumin seeds and 4 to 5 aniseeds.
• Make a layer of rice on the top of chicken gravy. Top with melted clarified butter, kewra and yellow color and allow simmering for 10 to 12 minutes.
• Delicious Yakhni Biryani is ready to serve. Serve with salad and yogurt dip.