Well I have always loved Biryani that tends more to the pullav side rather than the other way. So, usually I try to make all my Biryanis a hybrid, as in somewhere in between the authentic multi colored Biryani and the homogeneous pullav!

So whenever there is that craving for Biryani and there is no chicken or mutton present at home, this easy egg Biryani satisfies my cravings to its best. And that too it is one such marvellous dish that can be prepared in less than 30 minutes straight! Yes, you heard it right :)!

So here we go!

Egg Biryani (Serves 3, prep time 10 min, cooking time 20 min, total time taken 30 minutes)

Ingredients :

Hard Boiled eggs 2-3

Raw eggs 3

Onion – 2 large cut into small pieces

Green chillies 2 slit

Tomato 1 big cut into small pieces

Whole Garam Masala – 2 cardamoms (with cover) , 1/2 inch cinnamon stick, 6-7 cloves, 2-3 star anise, 1-2 bay leaf

1.5 tbsp ginger garlic paste

1 tbsp cumin seeds

1/2 tsp jeera powder

1/4 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp Biryani masala powder

1 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp black pepper powder

1/2 tsp chat masala powder

12-14 mint/pudina leaves

6 tbsp melted butter or clarified butter/ghee or vegetable oil

2 cups of rice

Salt to taste

Coriander leaves for garnishing

Sliced lemon for garnishing

Recipe:

1. Add butter/ghee/oil to a large pan. Once the oil is hot enough add the whole garam masalas. Fry till it gets aromatic. Add the cumin seeds and let them splutter.

2. Add the chopped onions and fry till they become slightly golden brown. Add the slit green chillies.

3. Add ginger garlic paste and fry till the raw smell goes.

4. Add coriander masala powder and Biryani masala powder. Fry for a minute.

5. Add the diced tomatoes. Fry till they become mushy. Sprinkle little water to form a coarse paste of all ingredients.

6. Add half the pudina/mint leaves and mix well.

7. Break the 4 raw eggs onto the pan. Add red chill powder, turmeric, jeera powder and salt. Keep mixing using the ladle at medium to high flame till the egg cooks. See to that the cooked eggs don’t form a big lump. Crush the mixture with the ladle if needed.

8. Add garam masala powder, black pepper powder and the chat masala powder. Mix well. Add few coriander leaves and save the rest for garnishing.

9. While the egg mixture is cooking on the side you can simultaneously cook rice to save time. In a pressure cooker add the whole garam masalas to a tbsp of ghee/vegetable oil and add the rice cups. Fry for 4-5 minutes. Add 3.75 cups of water to the rice. Add 1/2 tsp oil/ghee to the water and add 1/2 tsp salt. The water should taste slightly salty. Add the remaining mint leaves to the water. Cover the pressure cooker lid and cook rice at high flame for up-to 3 whistles.

10. Add the steamed rice to the egg masala. Mix well. Take half of a hard boiled egg and use a shredder to shred the egg on top of the Biryani. Garnish with coriander leaves and squeeze lemon juice for added flavour.

Cut the other boiled eggs into halves and serve the Biryani with salad on the side.