Anday ki biryani

Ingredients:

For Qoarma
Onion 3 medium size
Tomatoes 4 large
Dahi 1 cup
Red Chili powder 1 Tablespoon
Turmeric powder ½ Teaspoon
Coriander powder (Dhanya powder) 2 Teaspoon
Garam masala powder 1 Teaspoon
Green chilies 6-8
Ginger garlic paste 1 Tablespoon
Khewra water 2 Teaspoon
Pinch of Orange food color (Zarday ka rang)
Oil ¾ Cup
Salt to taste

For Rice
Rice 1 kg
All spices whole 1 Teaspoon
Bay leaves 2
Salt 3 Tablespoon

For Fried eggs
Eggs 7
Black pepper powder ¼ Teaspoon
Corn Flour 1 Tablespoon
Pinch of salt

For garnishing
Fresh mint

Fresh coriander
Lemon juice 3 Tablespoon

Method:

• Full boil 6 eggs, cut in two, in a plate or bowl beat the remaining 1 egg, add salt, black pepper, corn flour and 1 tablespoon water.

• Dip the sliced eggs in batter and shallow fry. Keep aside.

• Boil the rice with fresh mint leaves, garam masala whole, bay leaves and salt till they are half done.

• In a pot, heat oil add sliced onion, fry till golden brown.

• Add ginger garlic paste, fry well add little water.

• Add all the spices (red chili powder, turmeric powder, coriander powder, garam masala powder, salt), mix well

• When oil appears add beaten dahi, mix well and leave on medium flame for 5 minutes.

• Add sliced tomatoes and green chili.

• Keep on low flame till the tomatoes get soft and oil appears.

• Now put the boiled rice over the masala.

• Spread fresh coriander, mint leaves, zarday ka rang, khewra water and Lemon Juice. Place the fried eggs.

• Keep on dum for 15 minutes.

• Dish out in a beautiful platter.

        Serve with raita and salad and enjoy with your family
        Serving 8