Chicken Biryani with Eggs

Recipe for Chicken Biryani with Eggs:
# Chicken Biryani with Eggs Recipe: A Taste of Mom’s Dosa in Cloverdale

## Introduction/Description

Welcome to Mom’s Dosa, where we proudly serve the rich and aromatic flavors of Indian cuisine in Cloverdale! One of our favorite dishes is Chicken Biryani with Eggs, a sumptuous and hearty meal that combines spices, marinated chicken, fragrant basmati rice, and boiled eggs. This recipe will guide you through making this classic Indian dish at home, so you can enjoy its delightful flavors any day of the week. Please note that this Chicken Biryani with Eggs recipe is just a reference and may not replicate the exact methods used in our restaurant.

## Ingredients List

### For the Chicken Biryani:
– 2 cups basmati rice, soaked for 30 minutes
– 500g (about 1 lb) chicken, cut into pieces
– 4 boiled eggs, peeled
– 2 large onions, thinly sliced
– 2 tomatoes, chopped
– 4 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2-3 green chilies, slit (adjust to taste)
– 1 cup plain yogurt
– ½ cup cilantro, chopped
– ½ cup mint leaves, chopped
– 4-5 whole cloves
– 4-5 green cardamom pods
– 2-3-inch cinnamon stick
– 2-3 bay leaves
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1-2 teaspoons red chili powder (adjust to taste)
– Salt to taste
– 4 tablespoons cooking oil or ghee
– 3-4 cups water (for cooking the rice)

## Instructions/Steps

1. **Marinate the Chicken**: In a large bowl, combine the chicken pieces with yogurt, garlic, ginger, green chilies, coriander powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes.

2. **Prepare the Rice**: In a large pot, bring 3-4 cups of water to a boil. Add the soaked basmati rice and cook until it’s about 70% cooked (the rice should still be firm). Drain and set aside.

3. **Fry the Onions**: In a heavy-bottomed pot or pan, heat the oil or ghee over medium heat. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

4. **Cook the Chicken**: To the remaining onions in the pot, add the marinated chicken and cook until it changes color and is well combined with the spices. Add chopped tomatoes and cook until they soften.

5. **Layer the Biryani**: Once the chicken is cooked through, layer half of the partially cooked rice over the chicken mixture. Sprinkle half of the chopped cilantro and mint over this layer. Then, add the remaining rice and top with the remaining cilantro, mint, and the whole boiled eggs. Garnish with the fried onions set aside earlier.

6. **Final Cooking**: Cover the pot with a tight lid. You can seal it with a kitchen towel to trap the steam. Cook on low heat for about 25-30 minutes or until the rice is fully cooked and has absorbed all the flavors.

7. **Serve**: Gently fluff the Chicken Biryani with Eggs before serving. You can serve it with raita (yogurt sauce) or a side salad for an enjoyable meal.

## Cooking Time
– **Preparation Time**: 30 minutes (plus marinating time)
– **Cooking Time**: 1 hour
– **Total Time**: 1 hour 30 minutes

## Serving Size
– This Chicken Biryani with Eggs recipe serves approximately 4-6 people.

## Tips and Variations
– **Tip**: For extra flavor, you can add saffron threads soaked in warm milk to the rice before the final steaming.
– **Variation**: You can substitute chicken with mutton or vegetables for a vegetarian option. Adjust cooking times accordingly.
– **Serving Suggestion**: Accompany your biryani with a side of cucumber raita or a tangy salad for a complete meal.

We hope you enjoy making this Chicken Biryani with Eggs at home! It’s perfect for family gatherings or a comforting meal any day. Remember, for a true taste of Indian cuisine, visit us at Mom’s Dosa in Cloverdale!

**Disclaimer**: This recipe is a reference and may not be the same as the one followed at Mom’s Dosa. Enjoy cooking!