Saturday, October 15, 2011

Egg Biriyani

  1. Egg: 5
  2. Basmathi Rice: 2cups
  3. Water: 3 ½ cups
  4. Onion: 2 small
  5. Tomato: 2 big
  6. Ginger Paste: 1 tsp
  7. Garlic Paste: 2 tsp
  8. Green Chiili: 2
  9. Carrot: 1
  10. Mint leaf chopped: 4tbsp
  11. Coriander leaf chopped: hand full
  12. Garam Masala: 1tsp
  13. Cardamom: 3
  14. Cloves: 4
  15. Cinnamon (1” piece): 2
  16. Lemon Juice: 1tbsp
  17. Oil/ghee: 5tbsp
Method of Preparation
Hard Boil Eggs and keep aside.
Wash and soak rice for 10 minutes.
Heat oil/ghee in a pot, add sliced onion, sauté well till it turns brownish red.
Then add the ginger-garlic paste. Stir till the raw smell leaves.
Add garam masala powder, sliced tomato and crushed green chilli.
When tomato gets cooked, add half of the mint and coriander leaves.
Stir and add chopped carrots.
Then add water, cloves, cinnamon, cardamom, lemon juice and salt.
When water boils add washed and drained rice.
When water boils after adding rice lower the flame.
Stir frequently till the rice gets cooked and water is completely absorbed.
Switch off the flame when the rice gets cooked. Sprinkle the balance coriander and mint leaf, and place the eggs on top of it. Close with air tight lid.
Can serve after 15 minutes.

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