Egg Biryani

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 mins

8 oz - long-grain rice (like Basmati)

4 - eggs

7-8 tablespoons - vegetable oil

2 - bay leaves

1 inch - cinnamon stick

4 - cardamom pods

1 - onion

3 cloves - garlic

½ teaspoon - turmeric powder

½ teaspoon - red chili powder

1 pint - warm water

1 teaspoon - garam masala powder

- salt

2 stems - coriander

3 - tomatoes

Soak the rice for 30 minutes in cold water, to remove some of the starch. Hard boil the eggs, let them cool a little, then remove the shells and set aside. Meanwhile, peel and finely chop the onions and garlic.
Place a deep pan over a medium-high heat and pour in 7-8 tablespoons of cooking oil. Once the oil is hot, drop in the spices - bay leaves, cinnamon and cardamoms - wait for couple of seconds and then add the chopped onions and garlic. As soon as the onions turn golden brown, prick the eggs with a fork and add them to the pan.
Add the turmeric and chili powders and fry for about 5 minutes stirring from time to time. Drain the water from the soaking rice and, once the pungent aroma of the spices diminishes, add the rice to the pan and stir slowly and carefully for 2 minutes to coat in the oil and spices. Pour in the warm water and add salt to taste. Bring to the boil then reduce to a moderate heat until the water is at a rolling boil and cook until the rice is tender and all the water is absorbed.
Once the rice becomes tender, sprinkle garam masala powder over the top and keep it on low heat for a further 5 minutes. Meanwhile, remove the coriander leaves from the stems and chop them finely. Thickly slice the tomatoes. Transfer the Egg Biryani to a serving dish and use the chopped coriander and tomato slices to garnish. Serve hot with a cup of tasty curds or fresh yogurt.