6teaspoonsClarified Butter(Oil can be substituted if required)
1No.2" Cinnamon stick
1NoOnion (Large) vertically sliced
2teaspoonsSalt(adjust to taste)
1tbspGinger Garlic Paste
3½tbspBiryani Masala powder(you can use the ready-made powder available in shops.)
3¼cupsWater(Water is 1½ times the amount of Rice)
Wash the Basmati rice and soak in water for about 45 minutes to 1 hour.
Boil the Eggs, remove the shells and make about 4 longs cuts on the boiled eggs. Make sure that the cuts are not too deep to separate the Eggs. Keep them aside.
Frying the Eggs
Make a paste of the Coriander powder + Turmeric powder + Cumin powder and coat the Eggs with the paste.
Heat the Oil in a pan and fry the boiled Eggs until they are Golden brown.
Cooking the Biryani
Heat the clarified Butter in a Pan and throw in the Bay Leaves + Cinnamon sticks + Biryani flower + Star Anise + Cloves + Cardamom + Black Cardamom + Shahi Jeera + Onions and fry until the Onions turn Golden Brown in color.
Add Cashew nuts + Ginger Garlic paste + Green Chillies + Mint Leaves + Coriander Leaves + Biryani Masala and Salt. Mix well
Add the Curd and let it cook for 2 minutes.
Add water to this and bring it to boil.
Transfer the Water + Masala to a electric Rice cooker.
Add the drained Rice to it.
Turn on the Rice Cooker and let it cook until it is completed.
Garnish with Eggs.
You can mix a few Saffron strands in a 2 tbsp of warm milk and sprinkle it on the Biryani at the end.
You can also garnish with a little chopped Coriander leaves.
Serve with a garnish of sliced (round) Onions and a wedge of Lemon.