Ingredients (Serves 6 – 8)
1. Eggs – 6 – 7, hard-boiled
2. Ghee or oil – 3 tbsp
3.Onion – 1medium- large, thinly sliced (Makes about 2.5 cups)
4. Ginger – 3/4 inch, roughly chopped
Garlic – 3 – 4 medium-large cloves, roughly chopped
Green chilies – 2 – 3, roughly chopped
5. Turmeric powder – 1/2 tsp
Chilly powder – 3/4 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
6. Tomato – 1 medium, chopped
7. Yoghurt – 1.5 tbsp
Cilantro – 1/4 cup, chopped
Mint leaves – 1/4 cup, chopped
8. Salt – To taste
To prepare ghee rice
9. Biriyani rice / jeerakashala rice / kaima rice – 2 cups (Soaked in enough water for 20 minutes and then drained)
10. Ghee – 2 tbsp
11. Whole spices – Bay leaves – 2, Cardamom – 5, cinnamon stick – 1 inch piece, cloves – 5 – 6
Salt – To taste
Hot water – 3 cups (Use 1.5 cup water for 1 cup rice)
12. Onion – 1 small, thinly sliced and fried in oil / ghee until crisp and brown
Cashew nuts – 1/4 cup, fried in little oil / ghee until golden
Raisins – 1/4 cup, fried in little oil / ghee until they puff up
Mint leaves – 1/4 cup,chopped
Cilantro – 1/4 cup, chopped
13. Saffron – 1 pinch (Heat 1/4 cup water and put the saffron strands in it. Set aside for 10 minutes. Add a few drops of rose water to this.)
Rose water – Few drops
1. Crush ginger, garlic and green chilies to a coarse mixture.
2. Heat ghee in a heavy-bottomed pan over medium-high heat. Add sliced onion, salt and saute until light golden. Add ginger-garlic-green chilly mixture. Saute until onion turns golden. Add turmeric powder, chilly powder and cumin powder. Cook for a minute over low heat. Add chopped tomatoes and cook for 4 – 5 minutes. Add garam masala powder and mix well. Next add yoghurt, chopped cilantro and mint. Cook for a minute or two. Add 1/2 cup hot water and mix well. Make a few slits on the boiled eggs and add them. Cook for a minute over low heat. Sprinkle a tbsp of cilantro and mint leaves and switch off.
4. To cook rice – Heat a 4 or 5 liter pressure cooker or any heavy-bottomed vessel with 2 – 3 tbsp ghee. Add the whole spices numbered 11. Stir for a few seconds until fragrant. Add drained rice. Stir for a few seconds. Add 3 cups of hot water, enough salt and bring to a boil. Taste-check for salt, the water should be slightly salty. Cover with lid and cook until steam starts to come out profusely. Put on the whistle(if you are using pressure cooker). Bring down the heat to low and cook for 3 – 4 minutes. Switch off. Open the lid after 10 – 15 minutes. Fluff the cooked rice gently using a fork.
5. To layer – In a heavy-bottomed vessel smeared with ghee (you can use the one in which you cooked egg masala if it is oven-proof), spread half of the egg masala in the bottom. Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro and saffron water. Spread the remaining egg masala on top followed by remaining ghee rice. Sprinkle fried onion, cashews, raisins, mint etc. Cover tightly with aluminium foil. Bake at 350 F for 30 minutes. OR Heat a large tawa at low heat. Place the biriyani pot and cook for 10 – 15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Mix gently. Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle.