As I mentioned earlier, I consider myself a lazy cook and try to take short cuts when cooking which is a big reason why I don’t venture into making full-fledged biryanis (steps include marinating the veggies, par-cooking the rice, layering etc. etc..). But when I saw this recipe for Egg biryani in Anjum Anand’s New Indian cookbook, I had to try it right away. It does involve par-cooking the rice and making the masala separately and layering everything. I have to say I enjoyed making this dish and may be this is the beginning of my culinary adventures in biryani making.
