Egg biriyani is a perfect dish
for any occasion. It is very easy to make and very tasty too.
Ingredients:
•
2 cups Basmati Rice
•
½ Yogurts
•
6 boiled Eggs
•
2 Carrots (cuted into cubes)
•
1potato(cuted into cubes)
•
½ cup Green Peas
•
½ cup chopped Onion
•
Salt to tastes
•
2-3 Green cardamoms
•
1-2 Black cardamom
•
5-8 Cloves
•
1 inch
stick Cinnamon
•
2 Bay leaf
•
1 pack of Biriyani Masala
•
½ tsp shahi jeera
•
¼ cup oil or ghee
•
½ cup fried onions
•
Saffron (kesar) a few
strands (dissolved in hot milk)
•
¼ cup fresh Coriander leaves
chopped
•
¼ cup fresh Mint leaves
chopped Method
Method:
•
Boil rice in four cups of
salted boiling water with Cardamoms, Cloves, half-inch stick of Cinnamon, until
three-fourth done. Drain excess water and set aside.
•
Heat a non-stick pan on medium heat
adds Oil and Onions. stir it for about 1 min.
•
Now add carrot, Potato, green peas
and Eggs. Sprinkle salt, cover and cook on medium heat for two minutes.
•
Now add ginger-garlic paste and
stir it for about 1 min. Add Biriyani Masala powder, stir it .
•
Whisk the yogurt with adding a
little water or milk to it and whisk well and add to it and mix well.
Simmer for about 2 to 5 minutes.
•
Now arrange a layer of rice over
those half cooked vegetables. Now Sprinkle coriander leaves, mint leaves
and add fried onions, and add dissolved saffron strands in milk and Ghee
then put the lid on which is lined with sticky dough for dum (or you
can use a foil to cover the rim or can also use a thick clean kitchen
cloth).
•
Now place the pan over a hot old
tawa. Cook on a medium high flame for about 10 minutes. Then Lower the
flame to very low and cook for another 20 to 25 minutes. Switch off the flame
and let it rest for sometime.
•
After that open the lid and very
carefully mix the Rice, vegetables and Eggs. Do not over mix it.
•
Serve Biriyani with riata or any
chutney
Recipe Credit: From my Ma’s Rasoi
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