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Egg Biryani Popular

Category : Egg Specialities

Author : TajRecipe

Date : 11/17/2005

Rating: Rating 3.7 ( 3.7 ) by 24 users

2 cups of washed basmati rice (soaked for 10 minutes)
6 large eggs
1 onion sliced thin
10 green chilis, sliced thinly
1 bay leaf
4 cloves
1/2 tsp peppercorns
1 inch cinnamon
1 tsp each of ginger and garlic paste
1 tsp pulao masala
2 tbsp of oil
salt to taste
1 tsp Red chilli powder
1 tsp coriander Powder
1 tsp Garam Masala Powder
3 one inch eah cinnamon Sticks
1 tsp Cumin seeds
4 tbsp Vegetable Oil
Salt to taste
Coriander Leaves, chopped
1. Boil 3 eggs and keep aside.
2. Heat 3 tbsp oil in a pan. Add cumin seeds, cardamom, cinnamon sticks, cloves, pepper corns and the bay leaves. Fry for a minute. Reduce the heat.
3. After a few seconds add the onion and green chillies along with the
ginger garlic paste and fry until golden brown.
4. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
5. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat 1 tbsp oil in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.
Garnish with coriander leaves and serve hot.

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