Egg Biryani
Ingredients
- 1/2 Cup Oil
- 1 Cup Yoghurt
- whole Spices
- 6 Eggs Boiled And Peeled
- 1/2 Cup Crushed Brown Onions
- 500 Gms Rice Boiled With Salt 3 Tbsp
- 2 Tsp Ginger / Garlic
- coriander And Mint Leaves Chopped
- 1/2 Tsp Turmeric Powder
- green Chillies Chopped
- 2 Tsp Red Chilly Powder
- dash Of Kewra
- 2 Potatoes Diced
- saffron Dissolved In 1/4 Cup Milk
- 1/2 Cup Peas Boiled
- 1/2 Tsp All Spice
Instructions
Heat the oil. Add the whole spices and stir. Add the crushed onions, ginger / garlic, turmeric and red chilly powders. Stir and fry till the oil seperates.Add the potatoes, peas and yoghurt. Bring to a boil, cover and cook till the vegetables are tender. Add the eggs. In another pan spread 1/2 of the boiled rice, over this spread the contents of the 1st pan, sprinkle the coriander and mint leaves, and spread the remaining rice over this. Sprinkle the kewra and saffron on top. Cover the pot and simmer over a low heat for 15 minutes.
Ingredients
- 1/2 Cup Oil
- 1 Cup Yoghurt
- whole Spices
- 6 Eggs Boiled And Peeled
- 1/2 Cup Crushed Brown Onions
- 500 Gms Rice Boiled With Salt 3 Tbsp
- 2 Tsp Ginger / Garlic
- coriander And Mint Leaves Chopped
- 1/2 Tsp Turmeric Powder
- green Chillies Chopped
- 2 Tsp Red Chilly Powder
- dash Of Kewra
- 2 Potatoes Diced
- saffron Dissolved In 1/4 Cup Milk
- 1/2 Cup Peas Boiled
- 1/2 Tsp All Spice
Instructions
Heat the oil. Add the whole spices and stir. Add the crushed onions, ginger / garlic, turmeric and red chilly powders. Stir and fry till the oil seperates.Add the potatoes, peas and yoghurt. Bring to a boil, cover and cook till the vegetables are tender. Add the eggs. In another pan spread 1/2 of the boiled rice, over this spread the contents of the 1st pan, sprinkle the coriander and mint leaves, and spread the remaining rice over this. Sprinkle the kewra and saffron on top. Cover the pot and simmer over a low heat for 15 minutes.
