Egg Fried Rice

Ingredients:
Rice			2 cups
Onion			1 medium
Green chillies			4
Eggs			3
Ginger Garlic paste			1 tbsp
Mint leaves			1/2 bunch
Bay leaves			3
Garam Masala Powder			1 tbsp
Vegetable Oil			3 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1.	Fry rice in a pan for 3 minutes. Let it cool down.
2.	Wash the rice and drain it
3.	Add 3 cups of water and cook it.
4.	Cut the onions in long slices. Split the green chilies and cut in half.
5.	Boil the eggs in water until cooked well.
6.	Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7.	Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8.	Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9.	After 4 minutes add the garam masala and stir for mixing properly.
10.	Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11.	Now add the cooked rice and gently mix, so that that rice does not break.
	Decorate with Corriander leaves and serve with any raitha.

Egg Biryani

Ingredients:
Basmati Rice				2 cups
Water				3-1/2 cups
Eggs				6
Onion (thin-sliced)				1
Ginger Paste				1 tsp.
Garlic Paste				1 tsp.
Green Chilli (thin-sliced)				2
Cloves				2-3
Black Pepper				6-7
Bay Leaves				2
Brown Cardamom				1
Green Cardamom				2
Red chilli powder				1 tsp.
Coriander Powder				1 tsp.
Garam Masala Powder				1 tsp.
Cinnamon Sticks (thin)				3-4 (1/2 inch each)
Cumin seeds				1 tsp.
Vegetable Oil				4 tbsp.
Salt to taste
Chopped Coriander Leaves
	Method:
	1.	Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
	2.	Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
	3.	Add red chilli powder, coriander powder, garam masala and salt. Mix well.
	4.	Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
	5.	Meanwhile keep three eggs for boiling.
	6.	Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
	7.	Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
	8.	Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
	9.	Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
	10.	Put the rice in the centre of the dish plate.
		Garnish with coriander leaves and serve hot.

EGG BHURJI

Ingredients:
Eggs		6
Onions chopped		1 cup
Tomatoes chopped		3/4 cup
Green chilli chopped		2
Frozen/cooked green peas		1/4 cup
Garam masala powder		1/2 tsp.
Red chilli powder		1 tsp.
Ginger paste		1/4 tsp
Vegetable oil		3 tbsp.
Chopped coriander leaves
Salt to taste

Method:
1.	Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2.	Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3.	Add tomatoes and cook until tender.
4.	Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5.	Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
	Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.