EGG BIRIYANI


This biriyani is of no lesser taste compared to

the non-vegan ones .

You have to add the boiled eggs in the cooking

process and not after cooking rice.

Photo shows the consistency,before adding rice.

Do try this recipe and post in your valued

comments!

So,let’s get to the recipe right away!

INGREDIENTS

500 gm basmati rice

5-6 boiled eggs ( shells removed )

2-3 big onions sliced

3-4 green chillies slit

3 tomatoes (medium size)

1 tbsp chilli powder

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder

1/2 cup curd

Juice of 1 lime

3 cardamons

6 cloves

1 inch cinnamon

1 tsp saunf ( fennel seeds)

1 mace

1/2 tsp sea moss ( optional)

Mint and coriander leaves

1 tbsp garam masala powder

3-5 tbsp coconut oil+ ghee

1/2 cup coconut milk

Grind to a paste

2 inch piece ginger

10 cloves garlic

1 green chilli

METHOD

•Grind the ingredients marked for grinding.

•Wash and soak the rice .

•Heat oil+ghee in flat bottomed pan,and add

the whole spices first.

•Next add the onions,and allow to brown ( not burnt ) .

•Add slit green chillies ,ground paste,salt and

sauté for 2 minutes.

• Add tomatoes with turmeric ,chilli powders,

garam masala powder,and cook till tomatoes

are cooked to a mushy stage .

• Add curd .

•Add the boiled eggs with mint and coriander

leaves .

• Next add the strained rice and mix lightly,and

cook for another 2 minutes.

•Add warm water 1 inch above the rice

level,and coconut milk

•Sprinkle with mint and coriander leaves,and

slow cook till done,

•Smear a little ghee on top of the rice ,while

removing from fire .

Tip : If you have banana leaves,you could wash and keep on the surface of the rice,and cover while cooking . This brings out a lovely aroma and taste.

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