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Main Ingredients | Eggs, Basmati rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Egg Biryani
- 4 Eggs boiled and peeled
- 3 cups Basmati rice cooked
- 4 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 3 Green cardamoms
- 1 inch Cinnamon
- 7 Cloves
- 1 Medium onion finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 Medium tomatoes finely chopped
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Coriander powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Cumin powder
- to taste Salt
- 1/4 cup Yogurt
- 1/4 cup + to garnish Fried onions
- 12-16 Fried potato cubes
- 12-15 + to garnish Fresh mint leaves
- A pinch Saffron dissolved in 1 tablespoon milk
Method
- Heat 2 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, cinnamon and cloves, mix and sauté till fragrant.
- Add onion, mix and sauté till onion turns a light golden brown in colour.
- Add ginger-garlic paste and tomatoes, mix and sauté till tomatoes turn pulpy.
- Add red chilli powder, coriander powder, turmeric, cumin powder, mix and sauté till ghee separates.
- Add ¼ cup water and salt and mix well. Add yogurt, mix and cook for 2 minutes. Add ¼ cup fried onions and mix well.
- Halve the eggs vertically and add to the pan. Add potatoes and mix gently.
- Sprinkle 8-10 mint leaves. Layer the cooked rice over the masala. Drizzle saffron infused milk, sprinkle remaining fried onions, remaining ghee and remaining mint leaves, cover and cook on low heat for 5-7 minutes.
- Transfer into a serving bowl, garnish with mint leaves and serve hot.
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