Egg Biryani

One of my dear friend, Rashmi, in Philly often raved about an Egg biryani that her friend would prepare who belongs to the "biryani" city - Hyderabad.   When Rashmi narrated the recipe it did sound exotic and perhaps closer to Mugal heritage arising from the mannerism in which mint and coriander leaves are utilized.  Mint and coriander leaves are quintessential for many Indian recipes in raw form.  Use of these in fried form brings different flavors and aromas all together. 

Slowly infused flavors of mint, coriander, caramelized onions and yogurt in rice with minimal spices certainly makes it quite an enjoyable and elegant dish.  Replacing eggs with grilled or fried eggplants could be an interesting twist which I am yet to try.

Ingredients:
1 cup basmati rice
4 eggs(boiled)
2 cups yogurt
2 large onions (cut into thin slices lengthwise)
1 bunch coriander leaves
1 bunch mint leaves
1 teaspoon red pepper
1/2 teaspoon turmeric
1 teaspoon salt or to taste
1 teaspoon garam masala
1 tea spoon mined garlic (optional)
1 teaspoon minced ginger (optional)
2 teaspoon green chilli (optional)
1/3-1/2 cup oil

- Boil basmati rice in a deep-wide pan in boiling water for about 15-20 minutes until barely cooked and certainly not overcooked (khile khile). You should be able to see individual grains of rice. Drain through strainer and keep rice aside
- Boil eggs for 15-20 minutes until well done. Remove skin when cold and keep aside
- Wash mint and coriander leaves separately and dry them either on counter top or with paper towel. Remove stems.
- Fry mint and coriander leaves separately for couples of minutes  in oil until crisp.  Make sure not to burn the leaves
- In the oil remaining after frying the leaves, saute onions, garlic, ginger and green chilli for ten minutes on slow-medium flame. Add turmeric, red chilli, salt, coriander, garam masala and continue sauteing for another 10-15 minutes.
- Switch off gas and add yogurt to the onion mixture and mix properly.  
- Preheat oven to 275 F
- Take a 8X8 Pyrex dish and apply a thick layer of ghee or butter.
- Spread half of the rice evenly on the bottom of the Pyrex dish
- Cover rice with thin slices from two boiled eggs
- Distribute half of the onion yogurt mixture on top of eggs
- Sprinkle fried coriander and mint leaves on top of onion mixture
- Repeat layers of rice, boiled eggs, onion-yogurt mixture, mint and coriander leaves
- Cover the pyrex dish with aluminum foil [One can also use a pressure cooker (or a thick bottom pan) instead of pyrex dish, cover the cooker or pan with a plate and heat on gas top at slow flame for 1-1 1/2 hours]
- Bake in oven about an hour to let all the flavors infuse together ( I forgot to take pics after it was baked!)  You can also make this at 300 F with baking time of about 40-50 minutes (Use your judgment according to oven type)

Enjoy!