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PrintEGG BIRYANI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the rice with cloves, bay leaves, cinnamon, cardamoms with 1 teaspoon oil and a little salt with water 1 inch above the surface of rice.
- When done, make sure that the rice have fully absorbed the water and each grain should stand out separately.
- Cut 6 hard-boiled eggs horizontally into half. Heat 1 tablespoon of oil in a non-stick pan and lightly fry the hard-boiled eggs.
- Sprinkle a little salt and garam masala over the eggs while frying. Remove and set aside. Slice the remaining eggs into rounds and reserve.
- Add half a cup of water to the tomatoes and cook for about 5 minutes. When cool, churn in a mixer and strain to get tomato puree. Set aside.
- Heat the ghee-oil mixture and add the ground paste. Fry for about 2 minutes.
- Add the tomato puree and salt and fry for 5 minutes till the oil starts to surface. Add the lightly fried eggs to the tomato mixture and mix gently.
- Take a heavy bottomed pan and smear with oil. Spread half the quantity of rice. Place the hard-boiled egg mixture over the rice and cover with balance rice.
- Sprinkle a little water and one tablespoon ghee. Cover and cook on medium flame for 5 minutes or until steaming hot. Garnish with egg slices and fried onions and serve hot.
INGREDIENTS
- 250 grams long grain rice
- 9 hard-boiled eggs
- 220 grams tomatoes, roughly chopped
- 1 teaspoon Cooking oil
- A pinch of garam masala
- 2 bay leaves
- 2 green cardamoms
- 2 cloves
- 1 inch cinnamon stick
Ground to a paste
- 50 grams onions, finely sliced and fried to a golden brown
- 50 ml ghee-oil, mixed
- 2 tablespoon Cooking oil
- 2 inch piece ginger
- 9 garlic cloves
- 6 green chillies
- 1 tablespoon ghee
- Salt, to taste
12 comments for “Egg Biryani”
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