EGG BIRIYANI
Serve your loved ones some tasty egg biriyani with raita .
Serves - 2
BEST TIME TO HAVE?
As your Lunch or Dinner.
HOW TO MAKE EGG BIRIYANI?
INGREDIENTS:
- Basmati Rice - 1 cup
- Boiled Egg- 2
- Star Anise – 1
- Cinnamon stick – 1 cm
- Peppercorn – 3 no
- Cloves – 3 no
- Cardamom – 2 no
- Shahjeera or caraway seeds – ½ tsp
- Oil – 5 tbsp
- Bay leaf – 1
- Onion – 1 medium size
- Green chili – 3 no
- Ginger garlic paste – 1/2 tsp
- Tomato – 1 small size.
- Kashmiri Chili powder – 1 tsp
- Chili powder – ½ tsp
- Turmeric powder – ¼ tsp
- Mint leaves – handful
- Coriander leaves - handful
- Curd – ¼ cup
- Salt – as per your taste.
METHOD:
- Wash and soak the rice for 20 min.
- Roast star anise, cinnamon, cardamom, cloves, peppercorn and caraway seeds until it release it flavor. Then grind it to a fine powder.
- Heat 4 tbsp in a pan and add the Bay leaf. Add the thinely sliced onion and saute till transparent.
- Now add the silted green chili and ginger garlic taste and saute till the raw smell disappears.
- Now add the Kashmiri chili powder and turmeric powder and the prepared masala. Saute for a min in low flame.
- Now add the tomato and cook till done.
- Mash the tomatoes once cooked well with the spoon/spatula.
- Now add the beaten curd with enough salt and mix well.
- Now add 1 ¾ cup of water with enough salt to cook the rice and let it boil. Add the soaked rice, both the leaves and cover cook it for 10 min.
- Heat 1 tbsp of oil in a pan add ¼ tsp of turmeric, chili powder and mix well in low flame. Peel the hard shell of the egg and roast the egg in it till light brown appears – 3 min approx.
- Now add the roasted egg to the cooked rice and mix well. Cover cook it for another 2 min.
Serve hot
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