Indian Recipe: Egg Biryani

1. Basmati rice - 2 cups
2. Eggs (hard boiled) - 4 nos
3. Eggs (scrambled) - 2 nos
4. Onion (finely chopped)- 1 no
5. Red chilly powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Tomato (diced) - 2 nos
8. Ginger-garlic paste - 1 tbsp
9. Cardamom (Elakka) - 5 - 8 nos
10. Cloves (Grambu) - 4 - 6 nos
11. Cinnamon (Karugapatta) - A small stick
12. Butter - as required
13. Water – 3 1/2cup
14. Salt - As required
15. Onion (thinly sliced) for garnishing - 2
16. Cashew nuts - a few
17. Raisins - a few

1. In a pressure cooker add 3 tbsp of butter and fry the chopped onions and ginger-garlic paste.
2. When the onion is brown color add the chilly powder and turmeric powder and fry for a while.
3. Then add the chopped tomatoes and all the masala and sauté well.
4. When the butter appears at the top add the water.
5. When the water begins to boil add the rice and cover cooker by the lid.
6. Cook till 3 to 4 whistle comes and switch off the flame.
7. When the pressure goes open the lid and wait for the rice to cool a little.
8. Dig the boiled egg in rice.
9. In a pan add some butter and fry the onion till it is golden brown and crisp.
10. Fry cashew nuts and raisins in butter.
11. Garnish the rice with all the fried things, scrambled egg.