Egg Biriyani

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 chilli (thin-sliced)- 2
  • Cloves – 3
  • Black pepper – 7
  • Bay leaves – 2
  • Cardamom – 2
  • Red chilli 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:

  • Heat oil 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 chilly, 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 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 center of the serving plate.
  • Garnish with coriander leaves and serve hot.

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