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Egg Biryani

INGREDIENTS

  • 2 cups Basmati Rice
  • 6 Eggs
  • 3-1/2 cups Water
  • 2-3 Cloves
  • 1 Onion (thin-sliced)
  • 1 tsp. Ginger Paste
  • 1 tsp. Garlic Paste
  • 2 Green Chilli (thin-sliced)
  • 6-7 Black Pepper
  • 2 Bay leaves
  • 1 Brown Cardamom
  • 2 Green Cardamom
  • 1 tsp. Red chilli powder
  • 1 tsp. Coriander Powder
  • 1 tsp. Garam Masala Powder
  • 3-4 (1/2 inch each) Cinnamon Sticks
  • 1 tsp. Cumin seeds
  • 4 tbsp. Vegetable Oil
  • Salt to taste
  • Chopped Coriander Leaves

METHOD

  • 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
  • Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
  • Add red chilli 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 make the rice upsidedown 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.

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