200 grams long grain basmati rice (Soak rice in water for 30 mins)
4 hardboiled eggs
3 small tomatoes (pureed)
1 large onion sliced into length and fried
4 green chilies, 1 inch ginger root, 8-10 cloves of garlic. Grind these ingredients into fine paste
4-5 cloves
3 green cardamom
1 inch cinnamon stick
2 bay leaf
½ tsp garam masala
1 tbsp. clarified butter
Mixture of 2 tbsp. clarified butter and 3 tbsp. cooking oil
Cooking Oil for frying eggs
Salt to taste
Instructions
Let's begin with cooking the rice. Heat 3-4 cups of water in a pan. As water begins to simmer, add green cardamom, cloves, bay leaf, cinnamon, 1 tsp salt, 1 tsp oil. Now add rice.
We will cook rice on medium heat until it is 90% done.
As rice gets cooked, take it off the flame. Spread the rice in a large plate to prevent the rice grains from breaking.
Meanwhile we will fry boiled eggs. In a pan, heat 1 tbsp. oil. Add garam masala, ¼th tsp salt. Add eggs (cut in half) to the pan.
Eggs can be sliced either horizontally or vertically. Fry until eggs get light brown.
Heat mixture of clarified butter and oil in the same pan. Now add paste of ginger, garlic and chilies to the pan. Fry for 1-2 mins.
Now add tomato puree, salt to taste. Mix well. We must cook tomato puree for 5-6 mins until oil begins to ooze out from sides.
Now add fried eggs and coat well. Take it off the flame.
Apply mixture of clarified butter and oil to the bottom and sides of a pan. Put half quantity of cooked rice. Spread evenly. Spread fried onions (half quantity).
Now add cooked eggs with masala. Spread the masala evenly. Spread the remaining half quantity rice and some more fried onions. Now spread 1 tbsp. clarified butter. Cover and cook the assembled biryani on medium heat for 5-6 mins.
Flavorful Egg (Anda) Biryani is cooked and ready to serve.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/egg-anda-biryani/