Egg briyani

Ingredients:

• 3 tbsp Oil
• 1.5 cups of basmathi rice or any aged rice
• 1.5 tsp. Ginger garlic paste
• ½ cubed capsicums 
• 1 large onion thinly sliced
• 4 to 5 boiled eggs
• 1 medium tomato chopped
• ⅛ tsp. ground turmeric
• ½ tsp. red chili powder
• 1 to 1 ½ tsp. Biryani masala powder 
• Fistful of coriander leaves chopped
• Salt to taste
• 45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
• 2 ½ cups water

Dry spices for egg biryani recipe

• 
  
• 1 bay leaf
• ½ tsp. cumin
• 4 to 5 cloves
• 1 inch cinnamon stick

Method :

1. Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
   
2. Boil eggs and remove the shells  and Set aside.
   
3. Heat a pressure cooker , add capsicums if using and fry on high for 2 to 3 mins. Set these aside.
   
4. Add the dry spices and allow them to sizzle. Add onions and fry till golden brown.
   
5. Add ginger garlic paste and fry till the raw smell goes off.
   
6. Add tomatoes, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
   
7. Add eggs, capsicum and biryani masala powder and fry till the mixture thickens.
   
8. Pour water and add salt as needed. Bring it to a boil.
   
9. Add rice, close the lid and cook on a very low flame for about 5 minutes. Switch off before it whistles to prevent it from becoming mushy. Set this aside, don’t leave on the hot burner.
   
10. Serve egg biryani.