Egg Biryani

 

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Egg Biryani

I like this recipe a lot.  It tastes like the biryanis the restaurants make.  Eggs high in proteins and a boon for the vegetarians who can get enough protein from eggs.  Egg is considered veg and many vegetarians are also eating it for B12 also. This one dish is enough for those sunday afternoons for our bachelors who don't want to waste their precious Sunday cooking two three dishes. This one dish is enough to make your lunch special.

Course Main Course
Cuisine Indian, South
Keyword Egg Biriyani
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

Ingredients

  • 8 Hard Boiled Eggs
  • 2 Medium Sized Onions
  • 2 glasses Basmati Rice
  • 3 Green Chilies
  • 1 tsp Salt

For the Masala

  • 5 Tomatoes
  • 11/2 tsp Ginger Garlic Paste
  • 1 tbsp Poppy Seeds
  • 1 tsp Chili Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Garam Masala Powder
  • 10 Peeper Corns
  • 3 Cloves
  • 3 Cinnamon Pieces Small
  • 3 Cardamoms
  • 2 Bay Leaves
  • 1 tsp Coriander Powder
  • 1/2 cup Copped Coriander
  • 1/2 tsp Salt
  • 1/4 cup Milk

Instructions

  1. Wash the rice and soak in 31/2 glasses water for Half an hour.  Clean and cut the onions and tomatoes into small pieces.  Slit the green chilies and keep aside.

  2. Fry and grind the poppy seeds and tomatoes. Take a pan add 2tbsp oil and 1 tbsp Ghee and fry the onion pieces till golden brown add cloves, cardamom and cinnamon, ginger garlic paste, salt, turmeric, chili powder, garam masala powder, coriander leaves and powder and the tomato paste and fry till oil starts to surface.

  3. Mean while cook the rice and keep ready.  Also Boil the eggs and remove the shell and keep ready.

  4. Then take a flat bottomed dish and layer the rice and masala and eggs then again rice and pour the milk on top and cook on slow flame, cover with a lid and seal it, and cook for 25 minutes to 30 minutes and switch off. If you want you can add some orange colour if you want.