Ingredients

• 4 cups - basmati rice
• 6 - hard boiled egg
• 1/2 cup - yogurt
• 2 - onions
• 6 - green chillies
• 20-30 - mint leaves
• 1/2 bunch - coriander leaves
• 1/2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• Salt according to taste
• Oil for frying
• Ghee 1 table spoon
• Whole Garam Masala 1/2 table spoon
• Garam Masala powder 1/2 tea spoon
• Lemon Juice 1 table spoon

How to Make Hyderabadi Egg Biryani

• Wash the basmati rice and parboil with a large amount of water along with whole garam masala and 4 to 5 green chillies (slit vertically) and a little salt.
• Make vertical slits on the egg and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, and a little salt.
• After it is done, drain the water and keep aside.
• Make thin round slices of onions and deep fry in the oil until golden brown and strain on a paper towel.
• To this, add the rest of the green chillies (slit vertically), mint leaves and coriander leaves, and keep it aside.
• In a thick bottom vessel put some oil (about 1 tsp) and pour the marinated mixture.
• Layer it with onion mixture and pour the lime juice; layer it with parboiled rice.
• On top of this, put some preheated oil (used for frying onion) and ghee.
• Cover tightly and keep on the stove for 20 to 25 mins on a very small flame. After it is done, mix slowly and serve.
• Can be served with raitha.