Egg Biryani

Egg Biryani














Ingredients for egg Biryani



Basmati rice – 2 cups
Onions, thinly sliced – 2 medium sized
Tomatoes, chopped – 2 large
Eggs – 4
Bay leaves – 2
Ginger Paste – 1 tsp
Garlic Paste – 2 tsp
Slit Green Chillies – 4 nos
Cooking oil – 4 to 5 tbsp
Cilantro, chopped – 1/4 cup
Mint leaves, chopped – 1/4 cup
Lemon – Half of 1 small lemon
Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
Coriander Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Biriyani Masala Powder – 2 to 3 tsp
Salt –as rqd
Pepper Powder – 1/2 tsp
Oil – 3 tbsp



Preparation Method of egg Biryani

1)Boil the eggs for about 10-12 minutes  on medium low flame till they are hard  boiled.
2)Peel the egg shells and cut each egg into 2 halves and keep it aside.
3)Boil the Basmati rice in 6 cups of water   with a little salt, 1/2 tsp biryani masala  and  1 tsp oil, till each grain is separate  and  almost cooked but not fully cooked.  The  biriyani masala will impart a good  aroma to  the rice. Drain excess water if  any and  keep it aside.
4)Heat a big non stick pan or wok and add  3 tablespoons of oil.
5)Add onions and saute till they are  translucent.
6)Add the slit green chillies, bay leaves, 1  tsp ginger paste and 2 tsp garlic paste  along with some salt and stir fry for a  minute.
7)Add the chopped cilantro and mint  leaves and mix well.
 Next, add the chopped tomatoes and  saute till it is cooked and mashed.
8)Now add 2 tsp of biriyani masala  powder, 1 tsp chilly powder, 1/2 tsp  turmeric and 1 tbsp coriander powder  and stir fry for a minute. Add little water  to form a gravy.
10)Sprinkle lemon juice and mix well.
  Reduce heat and stir in the rice gently, till   the rice is evenly coated with the gravy.
11)Sprinkle some salt and pepper on the   eggs and add it to the rice and keep it   covered for a five minutes
12)Serve this Egg Biriyani with Raitha,      Pickle and Pappadam.

Tasty Egg Biryani ready.........