egg biryani recipe
Ingredients:
2 cups basmati rice
4 eggs
1 onion, sliced
2 tomatoes, chopped
2 green chilies, slit
1 tablespoon ginger garlic paste
1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
⚫ 1 teaspoon biryani masala powder
1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
2 tablespoons ghee or oil
Salt, to taste
3 and 1/2 cups water
Ingredients:
1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and keep it aside.
2. Hard boil the eggs, peel them and
keep them aside. 3. Heat the ghee or oil in a pan over medium heat. Add the sliced onions and sauté them till they
turn golden brown.
4. Add the ginger-garlic paste and sauté till the raw smell disappears.
5. Add the chopped tomatoes and
green chilies and sauté for 2-3 minutes.
6. Add the mint leaves and coriander
leaves, and sauté for another
Minute
7. Add the biryani masala powder, turmeric powder, red chili powder, cumin powder, and salt. Mix well.
8. Add the hard-boiled eggs and mix gently.
9. Add the soaked rice to the pan and mix well.
10. Add 3 and 1/2 cups of water to the
pan and mix gently.
11. Cover the pan with a lid and let the rice cook on low heat for 15-20 minutes, or until the rice is fully cooked and the water has been absorbed.
12. Turn off the heat and let the biryani sit covered for 5-10 minutes.
13. Serve hot with raita or any side
dish of your choice.
14. To serve, fluff the rice with a fork. and garnish with some fresh coriander leaves and fried onions.
15. For the raita, you can mix some plain yogurt with chopped onions, tomatoes, cucumbers, and mint leaves. Add some salt and mix well.
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