Ambur egg biryani

Ambur biryani is famous and I have seen it always with chicken. Tried it with egg and it was a huge hit here at home. Coriander leaves were not available, hence I replaced it with parsley and it did an amazing job. Was not sure if the flavours of parsley and mint would clash!!! So, I just added parsley and excluded mint leaves from the recipe. Here goes the recipe....


Ingredients:
Basmati rice -5 cups (1 kilo approx)
Boiled eggs - 4 nos
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Parsley (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Method:
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped parsley, green chillies (slit lengthwise) and stir well. Add garam masala powder. Cover and cook till gravy thickens. Add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 min. Stir well and turn off the flame.
Heat a tsp oil, add chilly powder. Cut the boiled eggs into 2 and place them on the pan. Now place this in the biryani. Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice

Note:
When the charcoal is over, add more up to one hour. Can garnish with mint and coriander leaves. I substituted parsley leaves to coriander and mint leaves.
Looking for some other biryani recipe?