Wash the rice in plenty of water and soak it for 30 minutes. Boil 4-5 glasses of water in a pot and add the soaked rice. Cook on high heat till rice is done yet not mushy. Drain the water and collect the rice in a colander. Let the rice stay in the colander for some time.
Deep fry the sliced onion to a golden brown colour and keep aside. You may skip this step to hurry up the process. But sliced onion has always been a very important component of biryani recipes.
To boil the eggs, bring them to room temperature. Boil 4-5 cups of water in a pot, add the eggs and let them come to a boil on full flame. Now lower the heat to minimum and allow the eggs to simmer on low heat for 10 minutes and no more than that. Peel the boiled eggs and poke them with a knife. Heat 2 tbsp ghee in a heavy bottomed Kadhai and ½ tsp salt, ¼ tsp turmeric, ½ tsp red chilli powder or less and ½ tsp dhaniya powder. Add the boiled eggs and fry them in the ghee for 2-3 minutes. Take
Now in the same kadhai heat 4 tbsp of ghee. Add the jeera, hari Elaichi, kali Elaichi, laung, tej patta and dalchini. Let the spices sauté for 30 seconds, on low heat.
Add the chopped onions. Sauté the onions till translucent. Now add the ginger garlic paste. Sauté till onions turn golden brown.
Add the salt, haldi, degi mirch and biryani masala, cook for 30 seconds. Don’t let the dry spices burn, add 2 tbsp of water if needed.
Now add the tomatoes and green chilies. Cook till the tomatoes are absolutely done and oil separates. It will take about 7-8 minutes on medium heat. keep stirring in between.
Now add the kasoori methi, green coriander and mint leaves. Mix well.
Add ½ a cup of water and cook for 2-3 minutes.
Add the boiled rice, fried onions and fried eggs. Mix well. Cover and cook for 5 minutes on very low heat. Yummy and super easy egg biryani is ready.
