Egg biriyani

yurekha vinoth | February 27, 2017 | | |


2 1/2 cups Basmati rice
6 eggs
2 big onion
2 tomato
4 green chilli
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
2 tsp biriyani masala
1 tbsp curd
1 tbsp lime juice
1 tbsp oil
1 tbsp ghee
1 tsp jeera
Few coriander leaves
Few mint leaves
For the rice
1 bay leaf
1 cardamom
1 cinnamon stick
1 tsp Sahi jeera
3 cloves


1.Boil the eggs and allow it to cool. Make slit on it.
2.meanwhile boil 5 cups of water and add 1 tbsp salt. Add bay leaf, cinnamon,Sahi jeera, cardamom and cloves to it. Add rice and cook until it's 100℅ done. It will take 5-6 mins.Drain and keep aside
3.In a wide pan heat oil and ghee
Splatter jeera. Add slice onions and fry till golden color.
4. Add ginger garlic paste and green chillies. Saute well
5.Add chopped tomato and little salt. Close the lid and cook until tomato gets cooked.
6.Now add in all powders,curd,lime juice, coriander,mint leaves and required salt. Mix well and close the lid. Let it cook for few mins.
7.Now add boiled egg to the masala and coat well. Remove the egg and keep aside.
8.Add cooked rice and mix gently to the masala. Chk for salt.
9.keep the masala coated egg in the center of rice and close the lid. Let it sit in dum for 5-8 mins.
10.Garnish with coriander leaves and serve hot with raita.

1 comment:

  1. The special kind of rice and the presence of a variety of seasonings make this dish really appetizing. Its taste is saturated due to this.


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