Egg Briyani - Kadai Style

• Wash and Soak 1 cup of Basmati rice in 1 cup of water for about 30 mins
• In a hot non stick pan, pour 2sp olive oil (any oil) and temper with 4 cloves, 1 inch cinnamon, bay leaves, 2 cardomom
• Add long slices of 1/2 medium size red onion and saute until light brown
• Add a pinch of salt and 1Tbsp ginger garlic paste, 1 green chilly slit in the middle and saute
• Add all vegetables ( carrots, peas, beans etc) and saute until tender
• Add 5 mint stems (just the leaves) and 1/4 cup cilantro and stir until the leaves wilt
• Add any briyani masala powder (1 Tbsp) and fry for less than a min
• Add 1 sp of curd and mix
• Add 10 salted & fried cashews
• Add 1.25 cup of water and check for salt and add more salt if needed
• Now add the soaked rice without draining
• Mix well and cover and cook in medium flame
• After about 10 mins, you can see craters in the pan. Now reduce the flame to the min possible and slow cook for another 10 mins
• Garnish and serve with boiled eggs
• Alternatively, you can dip the boiled eggs in besan, chilly powder, coriander powder, cumin powder, egg white mixture and fry for a min in butter and mix in the briyani