Egg Biryani in Tamil / Muttai Biriyani / முட்டை பிரியாணி

How to make Egg Biryani - Muttai Biryani Ingredients: Eggs -3 Basmati Rice - 1 cup Onion - 2 medium or 1 Large Cashew nuts -10 Green chillies - 2 Ginger-garlic paste - 2 tsp Coriander leaves - fistful Mint leaves - fistful Thick curd/plain yogurt - 3 tbsp Salt needed Turmeric powder - 1/4 tsp Chilli Powder - 1 tsp Biryani Masala Powder - 1 tbsp Garam Masala Powder - 1 tsp For the seasoning Oil - 2 tbsp Ghee - 2 tsp Cinnamon - 1 inch piece Cardamom - 1 Cloves - 2 Method How to prepare eggs for biryani Hard boil 3 eggs, peel the shell and keep it ready. In a bowl, break an egg, add chilli powder, salt need and gram flour (besan/kadalai mavu). Mix well. Make 3-4 lengthwise slits on the boiled eggs. Coat the egg in the above mixture. Heat a tsp of oil and add the mixture along with the coated boiled eggs and keep it side. Wash and soak Basmati rice in water for 45 minutes. Heat oil + ghee and add the ingredients mentioned under seasoning. After cumin seeds sizzles, add thinly sliced onion and saute until it turns golden brown. Add salt to speed up the process. Add ginger-garlic paste and saute until the raw flavor of the ginger goes. Add green chillies and mint leaves mix it well. Add chilli powder, turmeric powder, biryani masala, garam masala powder and salt needed. Saute well on medium flame until the raw flavor of the spice powder goes. Add yogurt/curd and cook for a further 3-4 minutes. Add 1 1/2 cup of water. When water starts boiling, add basmati rice. Mix well and cook covered. Check for salt by tasting the water. If it is slightly salty, it will be perfect once rice is cooked. When rice is three fourth done, he rice is soft. Add the hard boiled eggs and the egg scramble to the rice and mix well gently. Serve hot with onion raitha.