Egg Bhiryani 2

Ingredients


Quantity	Measure Number	Ingredients Number	Description:
6	Medium	Potatoes	A - Boil, peel and cut in halves
6	Nos.	Eggs	A - Hard Boil and cut in halves
0.5	Kilogram	Rice, Basmati	B - Clean and wash
2	Tablespoon	Ghee	C - For tempering
1	Medium	Onion	C - sliced for tempering
15	Nos.	Pepper Corns	C - Add to rice
10	Nos.	Cloves (Lavang)	C - Add to rice
1	Bits	Cinnamon (Dalchini)	C - Add to rice
6	Pods (whole)	Cardamoms (Elaichi)	C - Add to rice
3	Nos.	Eggs	C - Beat whites and yolks for rice.
2	Nos.	Onions	D. broil and grind
1	Teaspoon	Kuskus - poppy seeds	D. broil and grind
3	Flakes/Cloves	Garlic (Lason, Losun)	D. broil and grind
1	Teaspoon	Jeera (Cumin Seeds)	D. broil and grind
1/2	Teacup	Coconut Desiccated	D. broil and grind
1	Tablespoon	Coriander(Dhania)	D. broil and grind
4	Medium	Chillies Red Dry	D. broil and grind
A	Little	Turmeric Powder	D add to ground masala
2	Nos.	Tomatoes	D add to ground masala
1	Ball	Tamarind	D add to ground masala
1	Teaspoon	Turmeric Powder	D add to ground masala
4	Tablespoon	Ghee	D. For tempering
2	Nos.	Onions	D. For tempering
A	Little	Salt	D. For taste

Method

A. Boil potatoes, peel and cut in halves. Hard boil eggs, shell and cut in halves and keep aside.

B. Clean and wash the rice, strain and keep aside.

C. Warm the ghee, fry sliced onion till they turn brown and keep aside.   Put the rice. In a vessel with hot water rising two fingers above it.   Add pepper corns, cloves, etc. Gently stir, so that the rice does not stick to the base.   Allow to cook.

Beat first the whites of the eggs, then add yolks and beat again. When the rice is almost cooked pour this egg mixture.

When pouring, stir the rice well with the handle of the ladle. If possible place live coals on top on the thali and reduce fire underneath.     The same effect is had, when you put it in a microwave oven for a short time.

D. Prepare Potato and Egg curry:

Broil the ground masla ingredients , scraped coconut, and one sliced onion and seperately grind    Add tomatoes , coriander leaves, and tamarind into ti the masala and make a fine paste.   Boil the eggs and potatoes and cut them in halves. In a vessel, heat the ghee and fry one sliced onion and put masala and its water. Boil well and add the potatoes and eggs and keep down.

E. Make layers of the rice and the egg curry and put in a preheated oven till the bhiryani is set.