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
So,let’s get to the recipe right away!
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
1 inch cinnamon
1 tsp saunf ( fennel seeds)
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
•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
• 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.