How to Make Egg Biryani
Egg Biryani is a popular rice dish in India that is made with eggs, spices, and rice. It is a flavorful and satisfying meal that can be enjoyed anytime. Here is a recipe for Egg Biryani that serves 4-6 people:
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons oil
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 cup fried onions
- 2 tablespoons ghee
- Saffron strands (optional)
Instructions:
- Rinse the basmati rice in a sieve under running water until the water runs clear.
- In a pot, bring the water to a boil and add the rinsed basmati rice and salt. Let it cook for about 10-12 minutes, or until the rice is tender and the water has been absorbed.
- In a separate pan, heat the oil over medium heat. Add the eggs and cook until they are hard-boiled. Remove the eggs from the pan and let them cool. Once cooled, peel the eggs and cut them into small pieces.
- In the same pan, heat some more oil over medium heat. Add the onion, green chili, ginger paste, and garlic paste, and sauté until the onion is translucent.
- Add the cumin seeds, coriander seeds, garam masala, turmeric powder, and red chili powder, and sauté for a few more minutes.
- Add the cooked rice, chopped coriander leaves, mint leaves, fried onions, and egg pieces to the pan, and mix well to combine.
- Heat the ghee in a small pan over low heat. Add a few
How to Make Egg Biryani
Egg Biryani is a popular dish in India that is made with rice, eggs, and a variety of spices. It is a flavorful and satisfying meal that can be enjoyed as a main course. Here is a recipe for Egg Biryani that serves 4-6 people:
Ingredients:
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 cinnamon stick
- 3 green cardamoms
- 3 cloves
- 1 small onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 4-6 hard-boiled eggs, sliced
- Chopped coriander leaves and fried onions for garnish (optional)
Instructions:
- Rinse the basmati rice in a sieve under running water until the water runs clear.
- In a pot, bring the water to a boil and add the rinsed rice. Let it cook for about 10-12 minutes, or until the rice is tender and fluffy. Drain any excess water and set the rice aside.
- In a separate pan, heat the oil over medium heat. Add the cumin seeds, bay leaves, cinnamon stick, green cardamoms, and cloves, and let them sizzle for a few seconds.
- Add the onion and ginger-garlic paste, and sauté until the onion is translucent.
- Add the tomato puree, turmeric powder, red chili powder, garam masala, and salt, and sauté for about 5-7 minutes, or until the mixture becomes fragrant and thick.
- Add the sliced eggs to the pan and mix well to combine.
- Add the cooked rice to the pan and mix well to combine.
- Garnish the Egg Biryani with chopped coriander leaves and fried onions (if using).
- Serve the Egg Biryani hot and
