Egg Biriyani / Anda Biriyani

I happend to have Veg Biriyani at a restaurant here in US and it was just so delicious that it left me longing for more! I wanted to try out this restaurant style Biriyani at home. Though I make Veg Pulao/ Veg Biriyani often, never tried Egg Biriyani. Always thought just adding boiled eggs would become Egg Biriyani. Apparently not :p I got this wonderful recipe from Edible Garden blog, it took long but tasted just like the restaurant one I had and was well worth the time! :)
Ingredients

• Boiled eggs - 4-5 (slit length wise)
• Basmati rice - 2 small cups (wash and soak for half an hour)
• Onion - 2 Large (thinly sliced)
• Tomato - 1 large chopped
• Salt - as required
• Cooking Oil - 3-4 teaspoons
• Ginger Garlic paste - 1 teaspoon
• Whole spices - Cinnamon -1 stick, Cloves - 3, Star anise - 1, Cardamon/Elaichi - 2, Bay leaf - 1

To grind

• Ginger - 2 inch piece
• Garlic - 2-3 cloves
• Coriander leaves and Mint/ Pudina leaves - A handful each
• Green chillies - 3
• Salt - as required

Spice Powders

• Red chilli powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/4th teaspoon
• Biriyani masala - 1/2 teaspoon

Preparation

• Boil eggs, soak Basmati rice for 30 minutes, Meanwhile grind all the items under "to grind" and keep it ready. Make ginger garlic paste and set it aside. Cut Onion lengthwise, chop tomatoes.
• Take a vessel, pour oil and when hot add half the onions and fry until golden brown and set it aside in a plate. In the same vessel pour little oil and add all the items under "Whole spices" and fry for 30 seconds. Now add the ground paste and fry for another minute, add the Basmati rice and pour 4 cups of water (adjust to your cooking style) and cook it. You can also use pressure cooker.

• Heat a deep frying pan, pour 2 teaspoons of oil and add the remaining sliced onions. As they begin to turn light brown add ginger garlic paste and fry. Now add all items under "Spice powders" except Biriyani Masala and fry for 30 secs. Add the chopped tomatoes and cook until mushy. Add water or coconut milk (optional) and lower the flame. Cook for 10 mins. Add salt.
• When it becomes thick after 10 mins, add the Biriyani Masala and mix well. Turn off the flame. Now add the cooked Basmati rice to the masala and start mixing. Take care to not mash the rice. Add the boiled eggs at this stage and let it stay for at least 30 mins.

• When you are about to serve, garnish with coriander leaves and the fried onions. Serve with Raita. Spicy Hot Egg Biriyani is ready!

Tips : 

• You could use coconut milk in place of water to make the Masala.
• I cooked Basmati rice in a vessel. Kept it on high flame until the water boils then kept it on full low and let it cook on "Dum". without opening the lid at any point. This makes it tastier.

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