1 cup basmati rice, washed and soaked in water for 20 minutes
6-8 boiled eggs
1 tsp salt or to taste
¼ tsp red chili powder
black pepper to taste
4-5 tbsp oil
1 cup oil for frying
2 tbsp garlic-ginger paste
2 tbsp chopped mint leaves
1 tbsp coriander leaves, chopped
2 tbsp fresh ginger, thinly sliced
1 tsp biryani masala
1 cup fresh tomato pure
2 green chilies
1 onion, thinly sliced and fried
2 tbsp butter
4 tbsp milk
10-20 threads of saffron
How to make Egg Biryani:
Rinse the rice in several changes of water and let it soak for 20 min. Then drain thoroughly. Then add rice to a pot and pour on boiling water (2 cups). Cool covered for 10 minutes.
Then turn off the heat and leave, coverered for 5-10 minutes until the liquid is absorbed and the rice is tender but not soft and overcooked.
Boil eggs in just enough water to cover them. When done run cold water over them. Then shell the eggs and cut them longwise.
Meanwhile, heat the oil in a pan and deep fry the sliced onion till golden brown. When done, keep aside on oil absorbing paper.
Boil the milk and add saffron threads. (If you don't have saffron use its subsittute - turmeric. It provides a yellow color similar to that of saffron, when cooked). Keep aside.
Heat 2 tbsp oil in a pan. Add the eggs, sprinkle with salt, red chili powder and black pepper and fry on medium heat for about 3 minutes, turning once. Then remove the with a slotted spoon and keep aside.
Add the remaining oil and when hot, add garlic ginger paste and smashed green chilies. Stir fry for about 2 minutes on low heat.
Add tomato pure, biryani masala, chopped coriander leaves, mint leaves (optional) some salt and cook for 2 minutes.
Finally, add the eggs and cook for 2-3 minutes on low-medium heat.