Recipes for egg biryani

Sponsored Links:

Recipe of egg biryani


  • Recipe of egg biryani

    Recipe of egg biryani

    Basmati rice 3 cups

  • Water 3-1/2 cups
  • Eggs Some
  • Onion (thin-sliced) A person
  • Ginger paste 1 tsp.
  • Garlic paste One tsp.
  • Green chilli (thin-sliced) A pair of
  • Cloves 2-3
  • Black pepper 6-7
  • Bay leaves 2
  • Brown cardamom One particular
  • Green cardamom A pair of
  • Red chilli powder Just one tsp.
  • Coriander powder One tsp.
  • Garam Masala Powder A single tsp.
  • Cinnamon sticks (thin) 3-4 (1/2 inch each)
  • Cumin seeds A person tsp.
  • Vegetable oil Five tbsp of.
  • Salt for you to taste
  • Chopped coriander leaves

How to make Recipe of egg biryani

  • Heat oil (Three tablespoons of.) in a pan. Create cumin seeds, green as well as brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for your instant. Reduce the warm
  • Increase sliced onion, green chilli, ginger garlic paste and also fry until finally light gold brown.
  • Bring red chilli powder, coriander powder, garam masala and salt. Merge perfectly.
  • Increase rice along with water. Stir nicely. Pay for it and make for 20 miutes on choice warm. Little by little make the rice ugly as soon as, even though it has the finding cooked.
  • Meanwhile continue to keep a few eggs pertaining to boiling hot.
  • Consider the left over a few eggs and also whip in the jar. Put salt to it and also whip yet again.
  • Heat oil (A single tablespoons of.) in a baking pan. Dump the particular outdone eggs.
  • Continuously awaken that as well as make right up until fantastic brown.
  • Reduce the boiled eggs within rings (thin cuts). Plan in the crevices of your portion dish menu.
  • Once you’re done with the rice, increase this scrambled eggs towards rice in addition to little by little combination this if everyone that you do not break the rice whole grains.
  • Assemble the rice at the center from the dish eating plan.
  • Recipe of egg biryani is ready to serve.

Related Recipes: , ,