Hyderabdai Egg Biryani #1

Ingredients:

Bay Leaf - 1
Cinnamon Stick - 1 small piece.
Cloves - 3
Green Elaichi - 2
Tomato - 1 1/2(fine chop)
Curd - 2 tbsp
Basmati Rice - 4 Cups
Briyani Masala - 1 1/2 tbsp
Red Chilly powder - 1 tsp
Onion - 1 1/2
Cashews - 6-8
Oil, Ghee,Water, Salt - As reqd

For Fried Egg:
Boiled egg - 4
Ginger garlic paste - 1 tsp
Red chilly powder - 2 tsp
Black pepper powder - 1 tsp
Besan flour - 2 tbsp
Salt - 2 tsp

Masala for Briyani:
Cashews - 6
Poppy Seeds (kasa Kasa) - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Coconut - 2 tbsp
Green Chilly - 4
Ginger Garlic paste - 1 tbsp
Mint Leaves - 1/2 cup
Coriander Leaves - 1/2 cup

Method:

• Heat oil in pan and deep fry onions(till it turns in brown color) and keep aside.
• Add cashews and fry and keep aside.
• Marinate eggs in items under "For Fried Egg".
• Add water to this and set aside for 15 mins.
• Heat a pan add ghee and oil and fry these eggs in low flame and set aside.
• Soak rice in water for 10 mins.
• Heat ghee in pan and add rice and saute and transfer to the bowl.
• Grind ingredients under "masala for briyani" and keep aside.
• Heat oil in pan and add garam spices.
• Then add tomato and grinded paste and saute till tomato is mushy.
• Now add briyani masala, red chilly powder and salt.
• Add little water and let this boil for few mins.
• Add curd and give a mix and transfer this to rice bowl.
• Add required water and cook.
• At the final stage add fried onions and egg and pour in the saffron mix.
• Cook again for 5 mins.
• Serve the spicy fried egg biryani with raita.