Egg Biryani

Name: Egg Biryani
Total time: 5400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Cups basmati rice soaked and washed; 4 cups water; as per taste Salt; 1 tsp garam masala powder; 1 bay leaf; 2 cardamom (green n brown); 1 cinnamon roll; 2 Cloves; 2 tsp ghee; 1 tsp shahi zeera (black cumin seeds); 4 boiled eggs; 1 tsp mustard oil; 1 tsp red chilli powder; 1 tsp black peper powder; 4 tsp chopped fresh coriander leaves; 1 tsp coriander seed powder; 3 big size diced onion; 1 tsp cumin seeds

Firdaus Jahan @Lockdown_chef

Delhi

Delicious meal

Firdaus Jahan @Lockdown_chef

Delhi

Delicious meal

Saved

Ingredients

1 hour 30 mins

2 servings

2 Cupsbasmati rice soaked and washed
4 cupswater
as per taste Salt
1 tspgaram masala powder
1bay leaf
2cardamom (green n brown)
1cinnamon roll
2Cloves
2 tspghee
1 tspshahi zeera (black cumin seeds)
4boiled eggs
1 tspmustard oil
1 tspred chilli powder
1 tspblack peper powder
4 tspchopped fresh coriander leaves
1 tspcoriander seed powder
3 big size diced onion
1 tspcumin seeds

Saved

Steps

1 hour 30 mins

1

Heat a wok and put some oil add half tsp red chili, black pepper powder, and half tsp gram masala powder saute for 2 minutes and fry boiled eggs make a slit on it before frying remove it in a separate dish.
2

Heat a large container and add oil and fry diced onions till golden brown remove some in a separate dish and add red chili powder, gram masalas, coriander powder, black pepper powder, cumin powder, and saute for one minute then add rice, water, salt cook on high flame until the water gets boiled the slow the flame and add eggs green chilies, chopped fresh coriander leaves and fried onion.
3

Cover the lid and simmer for 10 minutes until the rice is completely cooked. Serve with spring onions and lemon juice topping.