Egg Biriyani

This is one fool proof recipe which I have been using for ages. And I make this egg biriyani in minutes.  Even in my college days, when I started work, I used to make this often with just the side dish changing... This would be a perfect meal for lunch box ...



Ingredients:
Raw Rice - 250 grams
Eggs - 4 nos
Onions - 100 grams
Tomatoes - 75 grams
Ginger/garlic paste - 20 grams
Green chilly powder - 2 nos
Coriander powder - 20 grams
Garam masala powder - 15 grams
Chilly powder - 10 grams
cloves - 2
cardamom - 2
cinnamon - 1/2 inch stick
Oil/ ghee - 25 grams
Salt and turmeric powder - to taste
Coriander leaves/ Mint leaves - few

Method:

• Boil the eggs and keep them aside.
• Wash the rice thoroughly and keep aside.
• Chop the onions, tomatoes and green chillies. We can chop them into big sizes since we are going to grind them in the end.
• In a kadai, pour one spoon of oil. Add the onions, tomatoes, green chillies, ginger/garlic paste. Saute until the raw smell goes off and the mixture become little mushy.
• Alternatively you can take the above ingredients in a microwave safe bowl and heat for about 5 minutes. By this way we can avoid the little oil also.
• Grind the above mixture into a smooth paste. Don't add water while grinding.
• In a pressure cooker, pour oil or ghee. Add the cloves cardamom and cinnamon. Fry for a minute. Now add the ground paste. Saute for about 5 minutes until the paste thickens. 
• Add salt, turmeric powder, coriander powder, garam masala powder and the chilly powder. Saute for one minute.
• Add the rice and mix well. Saute for another minute.
• Pour water. I used the water ratio of 1:2. Check for salt. 
• Close the pressure cooker and cook for 2 whistles.
• Garnish the rice with coriander and mint leaves once ready and serve with boiled eggs.

Egg Biriyani is ready!!! Serve with raitha and papad.

Linking this to Jaleela - my own event bachelors feast and Nivedhan's syf-hws-ginger and spicenflavours