Egg Biriyani in Rice Cooker

Every household and every region in India has their unique recipe of Biriyani. Since there are variations in itself, nailing the basic biryani recipe alone needs a lot of expertise and experience.

While trying to nail this dish comes with skill, experience and guidance by a good teacher, my mentor, critic and guide to cooking some unique dishes has been my husband, specially for this one!

Getting a pat on my back from him, means that I've really done a good job. I recently prepared the below Egg Biriyani for my family and he loved it! Hence, sharing my recipe in my blog.

Ingredients

Serves 3 people

• Basmathi Rice/ Jeeraga samba Rice 1½ cup soaked for 30 min

• Onion 3 medium sliced

• Tomato 2 medium chopped

• Fresh mint leaves handful

• Green chilli slit 2

• Fresh Corriander leaves handful

• Boiled egg 4

• Ginger garlic paste 2 tsp

• Green Cardamom 3

• Black Cardamom 1

• Black pepper ½tsp

• Bay leaf 2

• Clove 4

• Star Anise 1

• Cinnamon Stick 1

• Turmeric Powder ½tsp

• Red chilli powder ½ tsp

• Coriander powder ½tsp

• Cumin Powder ½tsp

• Garam Masala 1 tsp

• Biriyani masala powder 2 tsp

• Curd 2 tbsp

• Oil 2 to 3 tbspn

• Water 2 cups

Method

• Heat oil in a wok, add Black Cardamom, cinnamon stick, cloves, green Cardamom, Star Anise, pepper corns and bay leaf. Add bay leaf towards the end to ensure it doesn't burn.

• Once the flavour of spices blends with the oil, add slit green chilli and sliced onion.

• Sauté well and ensure the onion cooks well while keeping the flame in medium heat.

• Once the onion turns brown, add ginger-garlic paste and sauté for another 2 to 3 minutes.

• Next add salt Turmeric powder mix well and add chopped the Tomatoes.

• Sauté for another 5 minutes and add Corriander powder, Cumin Powder, red chilli powder, Biriyani masala powder and Garam masala.

• Mix well and add the mint leaves and Corriander leaves. Cover and cook for a good 10 to 15 minutes or until the raw smell goes. Ensure to sauté in between.

• Next add 2 tbsp of curd and cook for another 3 to 4 minutes. Switch of the flame and transfer the masala into the rice cooker.

• Add the soaked Rice along with 2 cups water. Do not add more water as you will have water content in the prepared masala as well.

• Once cooked add the boiled egg. Mix well without breaking the rice and garnish with chopped Corriander leaves

• Cover and keep aside for about 5 to 10 min serve with onion Raita.

Note

• You may use the same method to prepare any type of Biriyani veg of non veg.

• Ensure to give the Biriyani its resting time after garnishing this will help for the flavours to blend in well.