EGG BIRIYANI

INGREDIENTS:
Rice       2 cups
Eggs      2 no (boiled)
Onion      2no
Tomato    1 no
Coriander leaves    1/4 cup
Mint leaves            1/4 cup
Coconut                1/2 shell
Turmeric powder    1/4 tsp
Oil                        5 tbsp
Ghee                     2 tbsp
Bay leaf                 1 no
Kadal passi             1/2 tsp
Salt                        to taste
To grind:
Ginger            1/2"piece
Garlic             1 no
Cinnamon       1" piece
Cloves           3 no
Cardamom     2 no
Onion             1/2 no
Khus Khus    2 tbsp
Saunf            2 tsp
Jeera            2 tsp
Coriander  leaves  1/4 cup
Mint leaves           1/4 cup
Green chillies        4-5 no
METHOD:
Cut the onions length wise, soak the rice for 30 mins.
Extract two cups of milk from coconut.Grind the items to a smooth paste by adding little water.
Heat oil and ghee in kadai. Add bayleaf and kadal passi, also add onions and saute.Then add mint leaves and coriander leaves.
Now add the ground masala and saute till raw smell goes. Add the tomatoes and cook till soft.Add turmeric powder.
Heat another kadai and add a tbsp of oil. Drain the rice completely and fry in oil till the rice looks shiny.
Keep aside.
Add water and coconut milk to the masala.The proportion is 1:2, here we have to add 2 cups of water and 2 cups of coconut milk.
When the water boils add the rice.Add boiled eggs also. Stir well and add salt.
Cover and cook for one whistle. After a whistle, reduce the flame for 5-7 mins and switch of the flame.
Open the lid after 15 mins.
Serve hot with onion raita.

MUSHROOM BIRIYANI (VERSION-1)

INGREDIENTS :
Mushroom    200gms
Rice           2 cups 
Ginger garlic paste   2 tsp
Green chillies     4 No
Big onion       3 (cut lengthwise)
Tomato       1 finely chopped
Mint and coriander leaves   1/4 cup each
Red chilli powder     1 tsp
 Dhania powder       2 tsp
Turmeric powder      1/2 tsp
Coconut  Milk          2 cups
Oil              8 tbsp
Salt to taste
Cinamon, cloves, elachi and bay leaf   each 2
METHOD:
Clean the mushroom and cut into halves. Marinate the rice in water.
Heat  oil in pressure cooker.Add the whole masala items. After they splutter add green chillies and onions and saute them.
Add ginger garlic paste and fry till raw smell goes.Add chopped tomatoes  and coriander and mint leaves and cook well.
 Add mushroom, turmeric powder, chilli powder, dhania powderand salt  and cook till oil leaves at the sides.
Add water and coconut  milk and leave to boil. Ratio is 1:2
When the water boils add drained rice. Close the lid and cook for one whistle.After one whistle sim the gas for 10 mins and off the stove.
Serve with raita.
Note : Adjust the spiceness to your taste buds.