Egg Biryani

Name: Egg Biryani
Total time: 2400 s
Yield: 2 people
Ingredients: 2 cups basmati rice (soaked in water for 10 minutes) (about 400 grams); 6 eggs; 2 boiled potatoes; 1 onion, finely chopped; 10 green chilies, sliced lengthwise; 1 bay leaf; 4 whole cloves; 1/2 teaspoon black peppercorns; 1 -inch piece cinnamon stick; 1 tablespoon ginger paste and 1 tablespoon garlic paste (separately); 1 tablespoon biryani masala; 2 tablespoons oil; Salt, to taste

Rita Kumari @Anshika_123

Egg Biryani

Rita Kumari @Anshika_123

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Ingredients

40 minutes

2 people

2 cupsbasmati rice (soaked in water for 10 minutes) (about 400 grams)
6eggs
2boiled potatoes
1onion, finely chopped
10green chilies, sliced lengthwise
1bay leaf
4whole cloves
1/2 teaspoonblack peppercorns
1-inch piece cinnamon stick
1 tablespoonginger paste and 1 tablespoon garlic paste (separately)
1 tablespoonbiryani masala
2 tablespoonsoil
Salt, to taste

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Steps

40 minutes

1

Boil four of the eggs.
2

Heat oil in a large pan. Add the whole spices and sauté.
3

After a few seconds, add the chopped onion, green chilies, and ginger-garlic paste.
4

Fry until the onions turn golden brown. Crack the remaining two eggs into the pan.
5

Scramble the eggs, then add the soaked rice.
6

Fry for one minute. Sprinkle salt on top.
7

Add the boiled eggs and potatoes, then pour in 4 cups of water (about 950 ml).
8

Cook until the rice is halfway done. Add the biryani masala and a little lemon juice.
9

Mix well, cover the pan, and continue cooking.
10

When all the water is absorbed and the rice is fully cooked, garnish with fresh cilantro and serve.
11

Serve the egg biryani with yogurt or raita if desired.