Biryani in north indian style recipe

Hi everyone ,
     

   
Biryani is a popular North Indian recipe made with fragranced basmati rice, spices and eggs. Biryani is a famous and healthy dish that can be served as lunch or dinner with raita and chutney. Try this easy to make biryani recipe.

Ingredients 

2 cup soaked,washed & dried basmati rice

6 green cardamom

4 cinnamon

3 leaves bay leaf

1 black cardamom

2 teaspoon salt

4 boiled egg

2 tablespoon refined oil

2 medium thinly sliced onion

1 star anise

4 clove

1/2 teaspoon mace powder

1 tablespoon garlic paste

1 tablespoon ginger paste

3 sliced & slit green chilli

1 teaspoon garam masala powder

1 teaspoon red chilli powder

2 pinches salt

1 cup yoghurt (curd)

1/4 cup crushed lightly mint leaves

3 tablespoon milk

1 pinch saffron

1 tablespoon kewra

7 cup water

methods 

1. For preparing this easy lunch/dinner recipe, wash and soak rice for about 30 minutes. And soak the saffron in luke warm milk.
2. Heat oil in a pan. Add sliced onions and fry until golden brown. Set these aside to a plate.v
3. Hard boil the eggs and pierce them randomly with a fork all over. Lightly fry the eggs in the remaining oil. Remove and keep aside.
4. Take oil in a pan, add the whole spices and cook till they begin to splutter. Add ginger and garlic paste and saute until the raw smell goes off.
5. Add chili powder and garam masala powder. Saute just for few seconds. Now, add yoghurt, salt and mint leaves.
6. Add eggs, along with ¾ of the fried onions, stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.
7. Bring 6 cups of water to a boil and add the spices and salt. Allow it to simmer for 4 minutes.
8. Add the rice and drain the rice when cooked al dente. Reserve 1 cup of the water. Add half of the rice to the pot, layer the eggs along with masala.
9. Layer again with the remaining rice, sprinkle the mint leaves and the rest of the fried onions. Also pour the saffron soaked milk. Sprinkle the reserved water and the kewra water.
10. Seal the pot with a tight lid or an aluminum foil. Place on high heat for about 5 minutes. Place the pot over a girdle on low heat for 10 minutes.
11. Switch off the stove and allow it to rest for another 10 minutes. Open the biryani and serve hot with a flavourful raita and chutney.