Quail Egg Dum Biryani

• Basmati Rice - 4 cups cooked

FOR EGGS

• Quail Eggs - 15
• Chilli Powder - 1 tsp
• Salt to taste
• Oil - 1 tblsp

FOR BIRYANI

• Oil - 3 tblsp
• Fennel Seeds / Sombu / Saunf - 1 tsp
• Cumin Seeds / Jeerakam - 1 tsp
• Cinnamon / Pattai - 1 small piece
• Cardamom / Yelakai - 4
• Cloves / Krambu - 4
• Bay Leaf - 1
• Onion - 1 large sliced thinly
• Green Chillies - 2
• Ginger Garlic Paste - 1 tblsp
• Chilli Powder - 2 tsp
• Coriander Powder - 1 tblsp
• Turmeric Powder - 1 tsp
• Cumin Powder - 1 tsp
• Garam Masala Powder - 2 tsp
• Yogurt / Curd - 1/2 cup
• Salt to taste
• Coriander Leaves - 1/4 cup chopped finely
• Mint Leaves - 1/4 cup chopped finely
• Yellow Food Colour or Saffron few drops
• Milk - 2 tblsp

1. 1

   Cook rice as per directions and set aside.

2. 2

   Heat oil in a pan, add in quail egg, salt, turmeric powder and mix well. Cook till golden and set aside.

3. 3

   Heat oil in a pan, add whole spices and let them sizzle. Add in onions and chillies and cook till golden brown.

4. 4

   Add in ginger garlic paste and mix well.

5. 5

   Add in salt and spice powders and mix well.

6. 6

   Add in yogurt, coriander leaves, mint leaves and mix well. Add water and cook till masala is thick.

7. 7

   Top with cooked rice, add in saffron liquid and fried quail egg.

8. 8

   Cover and simmer the whole thing for 15 mins.

9. 9

   Turn off the heat and fluff up the rice.

10. 10

    Serve hot.