Egg Biryani

Ingredients :

ü  Basmati rice -  2 cups 

ü Water -  3 ½ cups 

ü  Eggs - 6 

ü  Onion (thin-sliced) - 1 

ü  Ginger paste - 1 tsp 

ü  Garlic paste - 1 tsp 

ü  Green chili (thin-sliced)- 2 

ü  Cloves - 3 

ü  Black pepper - 7 

ü  Bay leaves - 2 

ü  Brown cardamom - 1 

ü  Green cardamom - 2 

ü  Red chili powder - 1 tsp 

ü  Coriander powder - 1 tsp 

ü  Garam Masala Powder - 1 tsp 

ü  Cinnamon sticks (thin) 3-4 

ü  Cumin seeds - 1 tsp 

ü  Vegetable oil - 4 tbsp 

ü  Salt to taste 

ü  Chopped coriander leaves 

   
Method :


v Heat oil (3 tbsp.) in a pan.
v Add cumin seeds, green and brown
cardamom, cinnamon sticks, cloves, black
pepper and the bay leaves.
v Fry for a minute. Reduce the heat.
v Add sliced onion, green chili, ginger garlic
paste and fry until light golden brown.
v Add red chili powder, coriander powder, garam masala and salt. Mix well.
v Add rice and water. Stir well. Cover it and cook for 20 miutes on medium
heat. Slowly toss the rice upside down once, while its getting cooked.
v Meanwhile keep three eggs for boiling.
v Take the remaining three eggs and beat in a bowl. Add salt to it and beat
again.
v Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and
cook until golden brown.
v Cut the boiled eggs into rings (thin slices). Arrange in the corners of the
serving dish plate.
v 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.
v Put the rice in the centre of the serving plate.
v Garnish with coriander leaves and serve hot.

BACK TO RICE RECIPES

Tweet