sanaa's recipe note book
sanaa's recipe note book

Egg Biryani
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Egg Biryani - sanaa's recipe
  1. 1 Cup = 200ml
  1. Hard boiled egg – 5
  2. Red chili powder – 2 tsp
  3. Turmeric powder – a pinch
  4. Salt – to taste
  5. Oil – 2 tbsp (for frying)
  1. Line here and there on the hard boiled egg with knife. Combine together red chili powder, turmeric powder and salt with a tbsp. of water and make a paste. Coat the hard boiled egg with this red chili paste.
  2. Heat oil in a pan and fry these marinated egg for about 3 – 4 minutes over low flame turning the sides occasionally. Keep it aside.
  1. Basmati rice – 2 ½ cup (soaked in water for half an hour and drain the water)
  2. Onion – 1, big (thinly sliced, for frying)
  3. Cashews – ¼ cup
  4. Cumin seeds – ½ tsp
  5. Cardamom – 2
  6. Cloves – 2
  7. Cinnamon – a small piece
  8. Bay leaf – 1
  9. Onion – 3 (thinly sliced)
  10. Green chili – 4, chopped
  11. Crushed ginger garlic – 1 tbsp
  12. Red chili powder – 1 ½ tsp
  13. Coriander powder – ½ tsp
  14. Turmeric powder – ¼ tsp
  15. Garam masala powder – 1 tsp
  16. Yogurt – ¼ cup
  17. Water – 4 cup
  18. Coriander leaf – 2 tbsp
  19. Mint leaf – 2 tbsp
  20. Salt – to taste
  21. Clarified butter/ ghee – 3 tbsp
  22. Oil – 1 tbsp
  1. Heat ghee and oil together in a deep pan over low flame, add thinly sliced onion (for frying) and fry till golden brown. Remove it from the oil and keep it aside. In the same oil add the cashew nuts and fry till golden. Remove from the oil and keep it aside.
  2. In the same oil, add cumin seeds, cardamom, cloves, cinnamon and bay leaf. To this add the thinly sliced onion and salt and saute till soft. To this add chopped green chili and crushed gingr garlic and saute till the raw smell disappear.
  3. Add red chili powder, coriander powder, turmeric powder and garam masala powder and saute till oil appears on top. To this add yogurt and combine well.
  4. Add 4 cup water to this and bring to boil. Reduce the flame, add the basmati rice and cook covered. When it is half cooked, add half of the fried onion, cashew nuts, coriander leaves and mint leaves. Cook the rice till done stirring occasionally.
  5. When the rice is cooked completely, add the fried egg along with the remaining oil and also the remaining fried onion, cashew nuts, coriander leaves and mint leaves and combine. Cook covered or another 2 – 3 minutes and remove from flame. Serve hot with raita and pickle.

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