Egg Biriyani

Today is International Women’s Day. So I decided to prepare a recipe dedicated to the most lovely and inspiring woman in my life – my mom. Mom loves egg, so here is a Egg biriyani recipe for all my egg loving readers.

Lets get started 🙂

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Ingredients :

  • Basmati Rice – 1 and 1/2 teacup
  • Full Boiled Eggs – 2
  • Single Egg Omelette – 1, cut into small pieces (garnishing)
  • Potatoes – 1 medium, cut into 2 pieces and semi-boiled (optional)
  • Whole spices – 4 green cardamoms, 4 cloves, 4 small cinnamon sticks, 4 whole black pepper, few strands of mace
  • Bay leaves – 1 or 2
  • Onion – 1 large, cut into long thin slices
  • Garlic and Ginger Paste – 2 tablespoons
  • Tomato – 1 large, roughly chopped
  • Green Capsicum – 1, cut into long thin slices
  • Fresh Coriander Leaves – 10 to 12
  • Refined Oil – 6 to 8 tablespoons
  • Clarified butter (ghee) – 4 tablespoons
  • Turmeric Powder – a pinch
  • Red Chilli Powder – 2 tablespoons
  • Cumin Powder – a pinch
  • Shahi Garam Masala Powder – 1 tablespoon
  • Yoghurt – 1 teacup
  • Salt – as per taste
  • Sugar – a pinch (optional)

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Recipe :

  1. Prick the fully boiled eggs and semi boiled potatoes with a fork. Marinate them with a pinch of turmeric powder, 1 teaspoon red chilli powder, pinch of cumin powder and salt. Keep it aside.
  2. Next take a deep saucepan with a lid. Let it heat on the oven.
  3. Add 2 tablespoon ghee into the saucepan. Let it heat up.
  4. Add all the whole spices and bay leaves. Wait till they start to crackle.
  5. Now add the rice and keep stirring until everything gets mixed together.
  6. Add 4 cups of warm water, salt and sugar into the rice. Cover the lid and let it cook in medium flame until the rice becomes almost boiled.
  7. Take a wok. Add 1 teaspoon ghee and 2 tablespoons refined oil into the wok and let it heat up.
  8. Next add the onions. Stir fry them until they become brown and crispy. Remove the onions and keep it in a separate bowl.
  9. Now in the remaining oil in the wok fry the 2 marinated boiled eggs until they have a slight crispy skin. When done keep them in a bowl.
  10. Next fry the marinated boiled potatoes in the same oil until they become golden brown. When done keep them with the eggs.
  11. Now add more refined oil into the wok.Let it heat up.
  12. Add the ginger garlic paste. Stir for 1 minute.
  13. Next add the green capsicums. Mix and stir for 3 to 4 minutes.
  14. Add the tomatoes. Mix well and cover the wok with a lid. Stir occasionally.
  15. When tomatoes become soft, add salt, red chilli powder and shahi garam masala powder. Mix well.
  16. Pour yoghurt after a minute. Mix well. Cover the lid again.
  17. When the gravy starts releasing oil, add the potatoes and eggs. Mix well.
  18. The rice should be almost boiled by now. Add everything from wok into the saucepan over the rice. Mix lightly and cover the lid.
  19. When the rice is completely done, turn off the flame. Add remaining fried onions, fresh coriander leaves and 1 tablespoon ghee. Mix everything lightly.
  20. Spread the omelette pieces on top and garnish with some coriander leaves.

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Serve this tasty Egg Biriyani hot with raita and salad. I used cucumber raita and onion salad.

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2 Comments Add yours

  1. Mini says:

    Thank you my little bud .I like it very much .lt is a delicious &healthy food

    Liked by 1 person

    1. mumisfunlife says:

      Thanks mom … Love you… Muuuaaah 🙂

      Like

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