Preparation Time: 50 Min
Serves: 4
Ingredients:
- Basmati rice - 2 cups
- Water - 3 ½ cups
- Eggs - 6
- 2 medium Onion , chopped finely
- Ginger-Garlic paste - 1 tbsp
- 2 Green chili ,finely chopped
- 4 Cloves
- 5 Black pepper
- 2 Bay leaves
- 1 Big or Brown cardamom
- 3 Green cardamom
- 1 tsp Red chili powder
- 1 tsp Coriander powder -
- 1½ tsp Garam Masala Powder
- 3-4 Cinnamon sticks
- 1tsp Cumin seeds
- 4 tbsp Vegetable oil
- Salt to taste
- Chopped coriander leaves for garnishing
Method :
- Heat 3 tbsp oil in a pan.
- Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute in lower heat to avoid burning.
- Add onion, green chili, ginger garlic paste and fry until mix turns light golden brown.
- Add salt,coriander powder, red chili powder & garam masala. Mix well.
- Add rice and water. Stir well. Cover it with a lid and cook for 20 miutes on medium heat. Gently toss the rice upside down once, while its getting cooked.
- Boil 4 eggs out of 6
- Break remaining 2 eggs in a bowl and beat well. Add salt to it and beat again.
- Heat remaining oil in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
- Once rice is done add both the scrambled and boiled eggs to the rice and mix it gently to avoid breaking of rice grains.
- Put the egg biriyani in serving plate and garnish with coriander leaves.Serve hot.
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