Recipe : Egg Biryani


Preparation Time : 45 minutes
Serves : 4

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 chili (thin-sliced)- 2

  • Cloves - 3

  • Black pepper - 7

  • Bay leaves - 2

  • Brown (big) cardamom - 1

  • Green cardamom - 2

  • Red chili powder - 1 tsp

  • Coriander powder - 1 tsp

  • Garam Masala Powder - 1 tsp

  • Cinnamon sticks (thin) 3-4

  • Cumin seeds - 1 tsp

  • Vegetable oil - 4 tbsp

  • Salt to taste

  • Chopped coriander leaves

Method :

  • Egg BiryaniHeat 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.

  • Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.

  • Add red chili powder, coriander powder, garam masala and salt. Mix well.

  • Add rice and water. Stir well. Cover it and cook for 20 minutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.

  • Meanwhile keep three eggs for boiling.

  • Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.

  • Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

  • Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.

  • 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.

  • Put the rice in the centre of the serving plate.

  • Garnish with coriander leaves and serve hot.

 

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