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Egg Biryani

INGREDIENTS

  • 4 eggs (hard boiled)
  • 1 tbsp ghee / oil
  • 1 tbsp chopped onions
  • 3 tbsp cooked ground / minced meat
  • Salt To Taste
  • 1 green chili (chopped) ato
  • 1/2 tsp ginger (grated)
  • 1 tbsp tomato paste
  • 1 tbsp corn flour / corn starch
  • 1 egg (beaten)
  • 1 tbsp coriander leaves (chopped)
  • 1 lemon juice
  • Breadcrumbs for coating
  • 12 pieces of liver (fried) for garnishing
  • Oil for deep-frying

METHOD

  • Heat the oil /ghee in a frying pan and fry the onions till golden.
  • Add the meat salt. chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
  • Peel the shell and cut the hard boiled eggs into half lengthways.
  • Take out the yolks and add to the frying mixture.
  • Cook for another 5 minutes and remove from the heat and allow to cool.
  • Stir the corn flour into the beaten egg, making a batter.
  • Place the breadcrumbs on a flat dish.
  • Fill the meat mixture into the yolk cavity (hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
  • Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
  • Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
  • Remove and drain on a paper towel.
  • Serve garnished with fried liver, coriander leaves and with chutney or sauce.

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