2 MEDIUM POTATOES, BOILED, PEELED AND CUT INTO LARGE CUBES
3-4 GREEN CARDAMOMS
4-5 CLOVES
1 INCH CINNAMON
2 MEDIUM ONIONS, CUT INTO CUBES
1 TABLESPOON GINGER-GARLIC PASTE
¼ TEASPOON TURMERIC POWDER
¼ TEASPOON RED CHILLI POWDER
2 MEDIUM TOMATOES, CUT INTO CUBES
2 MEDIUM TOMATOES, CUT INTO CUBES
2-3 GREEN CHILLIES
4 TABLESPOONS YOGURT
¾ CUP BROWNED ONIONS + FOR GARNISHING
¼ CUP FRESH MINT LEAVES
A FRESH CORIANDER SPRIG FOR GARNISHING
Steps
HEAT GHEE IN A DEEP NON-STICK PAN. ADD EGGS AND SAUTÉ TILL
LIGHTLY BROWNED. REMOVE FROM PAN AND PUT IN A BOWL.
IN THE SAME PAN, ADD POTATO CUBES AND SAUTÉ TILL LIGHTLY
BROWNED. REMOVE FROM HEAT AND PUT IN ANOTHER BOWL.
IN THE SAME PAN, ADD CARDAMOMS, CLOVES AND CINNAMON AND
SAUTÉ TILL FRAGRANT. ADD ONIONS AND SAUTÉ FOR A MINUTE.
ADD GINGER-GARLIC PASTE, MIX AND SAUTÉ FOR A MINUTE. ADD
TURMERIC POWDER, RED CHILLI POWDER AND TOMATO AND MIX WELL.
ADD SALT, MIX AND COOK TILL THE TOMATOES TURN SOFT AND
PULPY.
ADD GREEN CHILLIES AND RIPURAJ BASMATI RICE AND MIX WELL.
ADD YOGURT AND MIX WELL.
ADD BROWNED ONIONS AND MINT LEAVES. CUT SAUTÉED EGGS INTO
HALVES AND ADD ALONGWITH SAUTEED POTATOES AND 3 CUPS HOT
WATER. MIX WELL AND BRING IT TO A BOIL. COVER AND COOK ON
LOW HEAT TILL THE RICE IS FULLY DONE.
TRANSFER BIRYANI ONTO A SERVING PLATE AND SERVE HOT
GARNISHED WITH BROWNED ONIONS AND CORIANDER SPRIG.
