Egg Biryani is a easy to cook and a flavorful dish .I used the roasted eggs, if you don’t want to roast,then omit that procedure.I used Aachi Biryani Masala you can use your favorite Biryani masala.I prepared this biryani using Rice cooker, I think this is so simple for me to do biryani.I tried  many times and it came out well. Best dish for parties.

Ingredients
Boiled Egg – 3
Basmati Rice – 2 cups
Water – 3 cups
Oil – 3 teaspoon
Ghee – 1 teaspoon
Onion – 1 (medium size)
Tomato – 1
Green chilli  - 2 to 3
Ginger garlic paste – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Redchilli – 1/2 teaspoon
Biryani Masala – 2 teaspoon ( Aachi Biryani Masala)
Salt – to taste
Coriander and Mint leaves

Garam Masala
Cashewnuts – 1 teaspoon
Cloves – 4 to 5
Cardamom – 3
Bay leaf – 2
Cinnamon sticks – 2
Cumin seed – 1 teaspoon

To Roast the Egg
Chilli powder – less than 1/4 teaspoon
Biryani masala – less than 1/4 teaspoon
Salt – a pinch

Method
Chop the onions in lengthwise and chop the other ingredients given below in the figure.Soak the basmati rice before we started the masala for biryani.

Heat the pan with oil and ghee and add the ingredients given above in the column “Garam Masala” one by one.Then add the onions and saute with little salt.

When it comes to transparent add the ginger garlic paste and saute it for a minute or till the raw smell goes off.

Add the green chilies and tomato and saute it till the tomato gets mashed

Add turmeric powder,chilli powder and biryani masala one by one and saute it for 3 to 4  minutes and  add mint and coriander leaves for a minute.

Add the masala into the soaked basmati rice.

Switch “ON” the rice cooker.Wait till it comes to “WARM” then switch off the rice cooker.

Cut the Boiled eggs into halves and sprinkle a very little chilli powder,biryani masala and salt.

Heat one teaspoon of oil in a pan and add the sprinkled masala side down and let it fry for 2 minutes and flip it over and fry it for another minute.

Put the eggs into the biryani and using fork put the biryani rice over the boiled eggs and close the lid

Let it be there for 10 minutes then serve it with Raita.

Recipe Highlights
Kabuli channa Biryani is simple and tastiest biryani.

Ingredients	Cooking Time : 50 Mins
Basmati Rice-2 cups Water-3 cups Oil-3 teaspoon Cinnamon sticks-3 Bay leaf-2 Cardamom-2 to 3 Cloves –4 Kabuli channa -1 cup	Onion-2 Tomato-1 1/2 Ginger garlic paste-1/2 teaspoon Cumin seeds-1 teaspoon Coriander leaf and mint leaves Turmeric powder-1/2 teaspoon Biryani masala-1 1/2 teaspoon(Aachi /Shakhi) Chilli powder-1/2 teaspoon Salt -to taste

Method
Step :1 Soak Channa for overnight and pressure cook it for 3 to 4 whistles.Soak rice for half n hour. Chop onion, tomato, coriander and mint leaves. Heat  oil in a pan and add cinnamon sticks, bay leaf, cardamom, cloves and cumin seeds. Add onion and salt and sauté till it becomes golden brown
Step 2:  Add ginger garlic paste and turmeric powder then  Sauté it till the raw smell goes off.Then add tomatoes and fry it till it gets smash. Now add the chilli powder,biryani masala,coriander and mint leaves and saute it for 2 to 3 minutes.Then add the cooked channa and mix it well.Let simmer it for 3 to 4 minutes. Then transfer the whole mixture into soaked basmati rice and switch ON the rice cooker or if u r going to use the pressure cooker then cook it for a whistle and simmer for 5 minutes.
Kabuli Channa Biryani is now ready to serve.

Recipe Highlights
Rajma / Kidney bean biryani is one of the mouth watering biryani.

Ingredients	Cooking Time : 45 Mins
Basmati Rice-2 cups Water-3 cups Oil-3 teaspoon Cinnamon sticks-3 Bay leaf-2 Cardamom-2 to 3 Cloves –4 Kidney bean / Rajma -1 cup	Onion-2 Tomato-1 1/2 Ginger garlic paste-1/2 teaspoon Cumin seeds-1 teaspoon Coriander leaf and mint leaves Turmeric powder-1/2 teaspoon Biryani masala-1 1/2 teaspoon(Aachi /Shakhi) Chilli powder-1/2 teaspoon Salt -to taste

Method
Step :1 Soak Kidney bean for overnight and pressure cook it for 3 to 4 whistles.Soak rice for half n hour. Chop onion, tomato, coriander and mint leaves. Heat  the oil in a pan and add cinnamon sticks, bay leaf, cardamom, cloves and cumin seeds. Add onion and salt and sauté till it becomes golden brown
Step 2: Add ginger garlic paste and turmeric powder then  Sauté it till the raw smell goes off.Then add tomatoes and fry it till it gets smash.
Step 3: Now add the chilli powder,biryani masala,coriander and mint leaves and saute it for 2 to 3 minutes.then add the cooked rajma and mix it well.Let simmer it for 3 to 4 minutes.
Step 4:  Then transfer the whole mixture into soaked basmati rice and switch ON the rice cooker or if u r going to use the pressure cooker then cook it for a whistle and simmer for 5 minutes.
Rajma / Kidney Bean Biryani is now ready to serve.

Recipe Highlights
Mushroom biryani is one of the mouthwatering biryani. It is easy to make.I have used Aachi biryani Masala.if u are going to cook it in a  pressure cooker, then cook it for 1 whistle and simmer it for 5 min.to prepare a biryani

Ingredients	Cooking Time : 45 Mins
Mushroom -2 cups Basmati rice-2 cups Onion-1 1/2 Tomato-2 Ginger garlic paste – 1 teaspoon Cumin seeds-1 teaspoon Green chilli-2 Coriander and mint leaves Chilli powder-1/2 teaspoon Biryani masala-1 1/2 teaspoon	Oil or ghee-3 teaspoon Cashew nuts-10 to 12 cinnamon sticks-3 bay leaf-2 cardamom-2 to 3 cloves –4 Salt - to taste

Method
Step :1 Soak the basmati rice for half and hour. Heat the pan with oil and add the cashew nuts, cinnamon sticks, bay leaf, cardamom, cloves and cumin seeds one by one saute it for a minute.
Step 2: Add onion and  sauté  it with little salt.Add  ginger garlic paste and saute it till the raw smell goes off then add green chill , turmeric powder and tomato. Cook it till tomato gets smash.Add chilli powder and biryani masala powder. Add coriander and mint leaves. mix it well.
Step 3: Add the mushrooms and saute it for 10 ton 15 minutes or till the oil loose out from the masala.Then add the whole mixture into the rice and mix it well.switch ON the rice cooker.
Mushroom biryani is now ready to serve.