30 under 30 egg biryani + pomegranate raita [Expt]

Made in under 30 min can eat 30 times a month

tldr: Mid month biryani craving happened (like mid life crisis). Reproducible results with statistical significance have indicated that getting biryani from outside is not very tummy friendly, especially during lockdown. Aim - make a quick and tasty biriyani that is gastro friendly (inspired by Ministry of Curry)

Verdict: Amaze all around! Tummy happy

How to make:

Biryani (we use instapot):

1. Boil eggs for ~ 10 min in boiling water + 1 min in cold water works well

2. Slice onions and sauté in ghee for about 10 min until it gets brown/caramelized.

3. Soak 1 cup of rice in water.

4. Keep ready : whole spices (bay leaf, peppercorns, cumin), half a tomato - diced, ginger garlic paste (puree ginger garlic in 40:60 ratio), garam masala, chili powder/ 2 cut green chilies, turmeric

5. You can do steps 1, 2, 3 and 4 in parallel.

6. Put instapot on sauté - add some ghee

7. Add whole spices and sauté for 30 secs

8. Add ginger garlic paste and sauté for a minute

9. Add powdered spices and sauté for 30 secs [if it starts to burn, add tomato puree]

10. Add tomato puree and sauté for about a minute

11. Add boiled eggs + 1 cup of water + 1 cup of soaked rice + salt -> mix well

12. Change instapot setting to low pressure and cook for 5 min

13. Quick release instapot , transfer biryani to bowl and add caramelized onions

Raitha:

1. Whisk some greek yogurt and a few drops of water to get a creamy consistency

2. Add black pepper, chat masala and a pinch salt

3. Add pomegranate seeds