Egg Biryani

Egg Biryani is an Indian and Pakistan Cuisine. Prepared with rice, eggs and vegetables as the major ingredients. Known to many Nigerians and prepared by many. I love all the biryani and never get tired of preparing it. This biryani is delicious and can be served as lunch or dinner. Check the recipe below. Hope you will try yours and don't forget to share your picture with me.

Ingredients:

2 peak milk tin of rice (preferably basmati rice)

2 raw eggs

2 boiled eggs

2 fried brown onions

2 medium sized onions

3 tbsp yogurt

5 green chillies (cut diagonally)

2 plump tomatoes diced

5 pieces of cardamom

1 Cinnamon Stick

4 cloves

Pieces of black pepper

1 tbsp garam masala powder

1 tbsp turmeric

1 tbsp saffron

1 tbsp ginger and garlic paste

1 tsp coriander powder

1 tbsp white pepper

2 tbsp chopped mint leaves

3 tbsp chopped coriander leaves

Salt to taste

4 stock cubes

3 tbsp oil

 Method

Soak the rice in clean water for 20 mins. Strain and set aside.</p><p>&nbsp;Heat the oil in a medium pot. Add the green chillies, ginger and garlic paste, cinnamon stick, black pepper, cloves, cardamom fry for a minute. Add the diced onions and fry till the onions are translucent. Add the tomatoes with garam masala powder, turmeric, white pepper, coriander powder, fry for few minutes. Add the yogurt and stir, allow to cook for some minutes. Pour in the rice and stir well. Add four cups of water, &nbsp;salt and stock cubes. &nbsp;Cover with a lid and allow to cook on medium flame. When the rice is almost cooked, fry the raw eggs, remove the shells of the boiled eggs, slit the eggs and add in the pan of the fried eggs and stir fry together with the scrambled eggs for a minute. Remove the pan from the fire, pack the eggs in a plate.

Mix the saffron with little water and pour into the rice, add some of the fried onions, chopped mint leaves and coriander leaves. Stir well and allow to cook for some minutes. Then add the scrambled eggs and stir again. Remove the pot from the fire. Pour the rice in a porcelain plate, cut the boiled eggs into two and arrange on top of the rice. Garnish with the remaining fried onions and mint leaves. Enjoy your Egg Biryani!

(c) Asmie's Kitchen

***Copyright protected. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen 

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