Ingredients
Equipment
Method
Prep Work
- Hard boil eggs, peel and set aside.
- Wash rice, cover with water and set aside while preparing other ingredients. When ready to use rice, drain completely with a strainer.
- Chop onions & tomatoes and mint & cilantro; measure out other ingredients and set aside.
Preparing the Biryani
- Put the ghee in a large Dutch oven; add the Star anise, bay leaf, cumin seeds, cardamon, cloves, cinnamon and mace. Heat and cook a few minutes until seeds begin too sizzle and pop and give off a great aroma!
- Next add the onions and green chili and cook and fry until onions are browning.
- Add the garlic and ginger and quickly stir fry.
- Then add the chopped tomatoes, mint, Kashmiri chili powder, turmeric, salt and yogurt. Cook until tomatoes are soft and mushy, about 4 - 5 minutes.
- Take the shelled, hard boiled eggs and score the sides with a knife, then add them to the tomato mixture along with the garam masala. Cook, gently stirring the eggs for several minutes.
- Add the water and drained rice, mix well and bring to a boil. Cover, turn heat to low and cook undisturbed for 13 minutes.
- After cooking, remove from heat. transfer into a larger pot so you can gently fluff the rice and mix in the chopped cilantro.
