Egg Biryani

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Egg Biryani is somthing that I like to cook as the weekend lunch. It is wholesome on its own so just make a bowl of raita along with it and you are done with the lunch making process. If you want, you can completely skip adding vegetables in the biryani; but since we are veggies lovers, so I like to add them.

 

Ingredients:

* Rice – 1 bowl

* Veg. of you choice (optional) – 1-2 bowls

* Onion – 1 medium sized (chopped)

* Curd – 2-3 tbsp

* Biryani powder – 2 tbsp

* Salt – to taste

* Coriander leaves – for garnishing (chopped)

* Turmeric powder – 1/2 tsp

* Ginger-garlic – 1 tsp (finely chopped or paste)

* Ghee – 2-3 tbsp

* Bay leaf – 1 pc

* Cumin seed – 1/2 tsp

* Green cardamon – 1 pc

* Clove – 2 pcs

* Cinnamon – 1 inch pc

* Egg – 4 pcs (boiled)

* Egg – 1 pc (raw)

* Gram flour – 1-2 tsp

* Black pepper powder – 1 pinch

* Oil – for frying eggs

 

Method:

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* Heat up ghee in a pressure cooker.

* Add cumin seeds, bay leaf, green cardamon, cinnamon and cloves.

* Now add ginger-garlic paste.Fry till raw smell fades. Add onion and fry till light brown.

* Now add veggies one-by-one as per their cooking time.

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* Add biryani masala, turmeric powder and salt. Cook for 2 minutes and then add curd.

* Cook for another 4-5 minutes.

* Now add 2 bowls of water, 1 bowl of washed rice and chopped coriander leaves.

* Close the lid and cook till one whistle.

* In a bowl, take gram-flour, salt, black pepper and break one egg. Beat it well and then coat the boiled egg with it.

 

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* Heat up oil and then shallow fry the eggs.

* Take them out and then serve with biryani and raita.

 

Note: 

* Fried eggs can be also added to the cooker before cooking the rice.

* You can also golden fry finely sliced onion and can garnish the biryani with it.

* Fried cashewnuts and other dried fruits can also be added to it.

 

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