AuthoradminDifficultyBeginner
INGREFIENTS (1 CUP = 240ML)
3 Tablespoon Ghee or Oil
2 Cups basmati rice or any aged rice
1 tablespoon GINGER GARLIC PASTE
1 Cup onion thinly sliced (1 Large)
1 green chilies slit or chopped
4 boiked eggs (Make few gashes)
1 medium tomato shopped finely
¼ teaspoon turmeric or haldi
1 teaspoon red chili powder
1 tablespoon GARAM MASALA or biryani masala
¼ cup mint and coriander leaves finely chopped
1 teaspoon Salt (adjust to taste)
6 tablespoons yogurt or curd (1/4 cup plus 2 tbsps)
3 cups water for pressure cooker
Whole spices (skip if you don't have)
1 star anise or chakri phool
1 bay leaf or tej patta
½ teaspoon cumin (jeera or shshijeera)
4 green cardamoms or elaichi
4 cloves laung
1 inch cinnamon dalchini
1 strand mace( optional)
Preparation
Soak rice for at least 20 to 30mins. Drain eater and set the rice aside in a colander
Boil eggs and remove the shells and rinse them. Make few fashes using a knife or a fork. Set aside
How to make egg biryani (stovetop)
Heat a pressure cooker or a pot with oil
Add star anise, bay leaf, shahi jeera. cardomoms, cloves, cinnamon and mace. Allow them to sizzle
Next add onions and fry till golden or light brown.
Add tomatoes. mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy
Add eggs, potatoes (if using) and biryani masala powder. Fry till the mixture thickens
Pour water and add salt as needed. Taste to check for salt and spice levels.
Bring it to a boil & add drained rice.
Ig cooking in pot lower the flame completely, cover and cook till the rice is done fully. If the rice seems to be uncooked, then pour few tablespoons of hot water. If using pressure cooker, close the lid and cool for 1 whistle. Set this aside, don't leave on the hot burner.
Fluff up the egg biryani and server with raita.
Ingredients
INGREFIENTS (1 CUP = 240ML)
3 Tablespoon Ghee or Oil
2 Cups basmati rice or any aged rice
1 tablespoon GINGER GARLIC PASTE
1 Cup onion thinly sliced (1 Large)
1 green chilies slit or chopped
4 boiked eggs (Make few gashes)
1 medium tomato shopped finely
¼ teaspoon turmeric or haldi
1 teaspoon red chili powder
1 tablespoon GARAM MASALA or biryani masala
¼ cup mint and coriander leaves finely chopped
1 teaspoon Salt (adjust to taste)
6 tablespoons yogurt or curd (1/4 cup plus 2 tbsps)
3 cups water for pressure cooker
Whole spices (skip if you don't have)
1 star anise or chakri phool
1 bay leaf or tej patta
½ teaspoon cumin (jeera or shshijeera)
4 green cardamoms or elaichi
4 cloves laung
1 inch cinnamon dalchini
1 strand mace( optional)
Preparation
Soak rice for at least 20 to 30mins. Drain eater and set the rice aside in a colander
Boil eggs and remove the shells and rinse them. Make few fashes using a knife or a fork. Set aside
How to make egg biryani (stovetop)
Heat a pressure cooker or a pot with oil
Add star anise, bay leaf, shahi jeera. cardomoms, cloves, cinnamon and mace. Allow them to sizzle
Next add onions and fry till golden or light brown.
Add tomatoes. mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy
Add eggs, potatoes (if using) and biryani masala powder. Fry till the mixture thickens
Pour water and add salt as needed. Taste to check for salt and spice levels.
Bring it to a boil & add drained rice.
Ig cooking in pot lower the flame completely, cover and cook till the rice is done fully. If the rice seems to be uncooked, then pour few tablespoons of hot water. If using pressure cooker, close the lid and cool for 1 whistle. Set this aside, don't leave on the hot burner.
Fluff up the egg biryani and server with raita.
