Tripe Breyani

1.5kg tripe

2 cups basmati rice

salt 

5 potatoes, cut into wedges (season with salt before frying).

8 boiled eggs 

breyani whole spices

curry leaves

6 red dry chilies

4 cloves garlic, sliced

thyme

1 onion, chopped

2 tomatoes, chopped

2 tbs ginger and garlic paste

1 packet Nimkish Mutton Rogan Josh Masala

1 tbs Spice Emporium Wet Leaf Masala

½ cup chopped coriander

½ cup chopped mint

crispy fried onions

egg yellow powder

ghee

Method 

Cut and boil the tripe until soft. Drain and set side.

Soak the rice in boiling water for 15 minutes. Rinse and boil with salt for 15 minutes until cooked, but still firm. 

Season the potatoes wedges, fry and set aside.

Fry the boiled eggs in oil until browned and set aside. 

In a pot, add the breyani whole spices, curry leaves, red dry chilies, garlic and thyme.

Fry for 5 minutes. Add the chopped onion and tomatoes. Fry for 5 minutes.

Add the ginger and garlic paste, the Nimkish Mutton Rogan Josh Masala, wet leaf masala and salt. Mix and fry for another 5 minutes. Add the cooked tripe and cook on low heat for 20 minutes.

Once cooked, remove from the heat. Add the chopped coriander and mint. Mix.

Layer everything in a pot starting with the rice, curry, potatoes, crispy fried onion and eggs. 

Add egg yellow powder to the last layer of rice. Top with spoonfuls of ghee and steam for 35 minutes on low heat.

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