• Serve For: 2 Servings
  • Preparation Time: 15 Minutes

Ingredients

  • Biryani Dry Masala
  • Salt to taste
  • 2 1/2 cups water
  • Chopped coriander and mint leaves
  • 3 tablespoons yogurt
  • 1 1/2 teaspoons Biryani masala
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon turmeric
  • 1 small tomato, chopped
  • 1/2 cup cubed capsicum
  • 2 slit green chilies
  • 1/2 cup cubed potatoes
  • 1/2 cup thinly slices onion
  • 3 tablespoons rice bran oil
  • 1 teaspoon ginger garlic paste
  • 4 boiled eggs
  • 1/2 cup basmati rice
  • 1 bay leaf
  • 1 star anise
  • 1/2 teaspoon shahi jeera
  • 2 cardamoms
  • 4 cloves
  • 1 1/2 inch cinnamon
  • 1 strand of mace

Method

  • Soak the rice for 30 minutes. Drain the water and keep it aside. Add oil to a biryani pot and fry the capsicum. Set it aside.

  • Add the dry spices and cook for 30 seconds. Now, add the onion and fry till the slices turn golden brown.

  • Add ginger garlic paste and fry till the raw smell goes away. Add tomato, red chili powder, mint, yogurt, turmeric, and salt. Cook until the tomato softens.

  • Add potatoes, eggs, and biryani masala and cook until it thickens. Add water and salt. Bring it to a boil.

  • Add rice and capsicum and cook with the lid open until very little water is left.

  • Cover and simmer for 5 minutes. Garnish with coriander leaves.