Quick Egg Biryani

Name: Quick Egg Biryani
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 cup rice (about 200 grams); 3 eggs; 1 bell pepper; 1 onion; 1/2 cup cabbage (about 40 grams); 3 tablespoons oil (about 45 ml); 1/2 teaspoon cumin seeds; 1 teaspoon biryani masala; 1/2 teaspoon turmeric; Salt to taste; 2 green chilies; as needed Cilantro; 1/2 teaspoon cumin seeds; 1-2 bay leaves; 2-3 black peppercorns; 2 cloves; 1 black cardamom

Neha Prajapati @akanksha654321

Banda

Sometimes we need to make food quickly, but still want it to be tasty. Whenever you're hungry, you can quickly make and enjoy this biryani.

Neha Prajapati @akanksha654321

Banda

Sometimes we need to make food quickly, but still want it to be tasty. Whenever you're hungry, you can quickly make and enjoy this biryani.

Saved

Ingredients

30 minutes

4 servings

1 cuprice (about 200 grams)
3eggs
1bell pepper
1onion
1/2 cupcabbage (about 40 grams)
3 tablespoonsoil (about 45 ml)
1/2 teaspooncumin seeds
1 teaspoonbiryani masala
1/2 teaspoonturmeric
Salt to taste
2green chilies
as neededCilantro
1/2 teaspooncumin seeds
1-2bay leaves
2-3black peppercorns
2cloves
1black cardamom

Saved

Steps

30 minutes

1

First, cook 1 cup rice (about 200 grams) with 1 1/2 cups water (about 360 ml). While the rice cooks, chop all the vegetables.
2

Heat 2 tablespoons oil in a pan. Add cumin seeds, then beat the eggs and pour them in. Add salt and scramble the eggs. Remove the scrambled eggs to a separate bowl.
3

Add oil to the pan, then add cumin seeds, onion, and whole spices. Sauté, then add biryani masala and salt.
4

Add bell pepper, green chilies, and cabbage. Sauté until cooked. Add the cooked rice and scrambled eggs, mix well, and cook for 2-3 minutes. Garnish with cilantro and onion, then serve.
5

Quick Egg Biryani