Egg Biryani

Biryani, Egg 9 comments

egg biryani - Egg Biryani
Basmati Rice – 2 cups
Ginger – 1 inch piece
Garlic – 10 cloves
Tomatoes – 2
Onions – 3
Green Chillies – 2
Turmeric Powder – 1/4 tsp
Ghee – 1 tsp
Oil – 2 tsp
Eggs – 7 to 8
Cinnamon – 2 sticks
Cloves – 2
Bay Leaf – 2
Mint Leaves – 1 cup, chopped
Coriander Leaves – 1/2 cup, chopped
Salt as per taste

1. Soak the basmati rice in water for 30 minutes.
2. Boil 4 eggs and remove the shells. Keep aside.
3. Grind the green chillies, ginger, garlic, 1 tomato and 1 onion separately to a paste.
4. Chop the remaining onions.
5. Heat ghee and oil in a pressure cooker over medium flame.
6. Saute the cinnamon and cloves.
7. Add the green chilli paste and stir-fry for a minute.
8. Add the ginger garlic paste, onion paste and tomato paste.
9. Stir-fry for a minute or two.
10. Add the chopped onions, turmeric powder, salt and bay leaves.
11. Add 1/4 cup of coriander leaves and mix well.
12. Break the remaining eggs into the cooker and stir to mix well.
13. Add the basmati rice and pour 4 cups of water.
14. Pressure cook until 1 whistle and remove from flame.
15. Garnish with the remaining coriander leaves and boiled eggs.
16. Serve hot.

Tip: You can also add fried onion rings at step 15.

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  1. Thank you this Recipe really helps to make a good meal for my Hubby
    Regds Lolly

  2. md.amreen siddiqua

    i love it it’s so yummy

  3. Me and my boyfriend tried this recipe and we both made the best est biryani i have ever had.. Thanks for this recipe dear.

  4. xceeeelllleeeeeeeeeeent!!!!!!!!!

  5. marvellous

  6. good

  7. egg biryani recipe is so excellent

  8. this is exactly like mine and comes out very well
    but i never tried scambled eggs
    thats lovely and i also use a small tomato after the onions turn pink

  9. thoda brifly

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