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Egg Biriyani

  • 5servings
  • 60minutes

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Source: www.indian-recipes.co.inReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B3, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. ghee/oil 1/2 cup .

  2. large eggs (hard boiled) 8 .

  3. large onion (finely chopped)1 .

  4. flakes garlic (curshed)2 .

  5. inch cinnamon stick 1.

  6. Cardamom (badi elaichi)1 .

  7. green cardamom pods (chhoti elaichi)4 .

  8. turmeric powder 1/2 tsp .

  9. 1/2 tsp. Basmati (long grain) Rice

  10. 2 cups .

  11. warm water 21/2 cups .

  12. Salt To Taste.

  13. 1 tsp. chopped coriander leaves

  14. 1 tbsp .

  15. tomatoes (thickly sliced) to garnish 3-4.

Instructions Jump to Ingredients ↑

  1. Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.

  2. Carefully prick the eggs with a fork and add to the pan.

  3. Stir in turmeric, chili powder and fry for about 5 minutes.

  4. Add pre-soaked rice and stir slowly and carefully for 2 minutes.

  5. Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.

  6. Sprinkle garam masala powder over it.

  7. Garnish egg biryani with chopped coriander and tomato slices, serve hot.

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