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Egg Biryani II Popular

Category : Biryani Varieties

Author : TajRecipe

Date : 4/8/2007

Rating: Rating 3.3 ( 3.3 ) by 8 users

8 Eggs, boiled
1 large onion, finely chopped
2 flakes garlic, curshed
2 bay leaves
1 inch cinnamon stick
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
1/2 cup ghee / oil
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish
Salt To Taste

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

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

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

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

5) Sprinkle garam masala powder over it.

6) Garnish egg biryani with chopped coriander and tomato slices,

serve hot.

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