Sort the rice,wash n drain.
In a pot put the rice,oil,salt then cold water n place on stove to cook on medium low heat till rice is ready.
Put a few drops of warm water to the food color n stir to dilute then sprinkle on top of the rice,cover n leave it to rest for 10 minutes.
For the stew. Assemble all your ingredients in your working area
Cooking cream,tomato paste,biryani masala
Place your sufuria on medium low heat,add oil,then onions and potatoes n cook on low heat till the onions slightly brown n the potatoes are ready
Take the potatoes out of the oil with a bit of onions n set aside on a plate to add later.
Use the remaining onions with oil,add garlic n tumeric n saute as u stir to avoid sticking on the sufuria
Mix the tomato puree,tomato paste,ginger powder,biryani masala,salt,cooking cream.
Add the mixture to the garlic n cook on low heat bring to a boil
Remove the eggshells n half
Add the eggs n cook on low heat for about 5 mins.now the liquid is thick n the eggs have absorbed the flavors.
Add the cooked potatoes n the onions cook for about 3 mins then turn off heat. U can garnish with coriader if u wish
Prepare the rice by taking a fork n fluff
Serve your biryani in layers start with rice at the bottom, then a bit of stew,rice then finish off with stew.
Enjoy.
I use Bombay masala n its got an amazing taste n the the flavors are well blended
