재료
6개 eggs, to_taste water, to_taste oil, 4개 onions, 1작은술 turmeric powder, to_taste salt, 1작은술 red chilli powder, 1개 black cardamom, 1인치 cinnamon stick, 2개 green chillies, 1큰술 ginger garlic paste, 1개 tomatoes, 1.5컵 basmati rice, 0.5작은술 cumin powder, 0.5작은술 coriander powder, 1작은술 garam masala powder, 2.5작은술 biryani masala powder, 0.25컵 curd, to_taste coriander leaves, 1큰술 ghee, to_taste biryani essence, to_taste food colour, to_taste saffron
조리법
1. Put eggs in hot water and boil it.
2. Heat oil in a pan and fry 2 chopped onions till it turns dark brown, then take it out.
3. Prick the boiled eggs with fork/knife, add turmeric powder, salt, red chilli powder, mix it, and fry in hot oil for a minute, then take out.
4. Heat 4 tbsp of oil in the pan, add black cardamom, cinnamon stick, green chillies, and 2 chopped onions. Fry for 3-4 minutes on medium flame.
5. Add ginger garlic paste, cook for 1/2 minute, then add chopped tomato and cook for 3-4 minutes on medium flame.
6. Add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, and biryani masala powder. Mix well, add 2-3 tbsp of water, cover the pan, and cook for a minute on low flame.
7. Turn off the flame, let the masala cool down, then add 1/4 cup of curd (whisk before use). Mix it well, turn on the flame, and cook for 2 minutes on low flame.
8. Turn off the flame. Add coriander leaves, half of the fried eggs, soaked rice, coriander leaves, ghee, salt, garam masala powder, remaining fried eggs, fried onions, biryani essence, food colour, water, and salt. Cover the pan and let it come to boil on high flame.
9. Once it starts boiling, reduce the flame to low-medium and cook for 8-9 minutes (partially cover the pan).
10. Once the water gets dry, cover the pan completely and cook on low flame for 3-4 minutes.
11. Add saffron milk and remaining fried onions, cover the pan and turn off the flame. Leave it for 5-7 minutes before serving.