Egg Biriyani / Indian Spice Egg Rice !!!!

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Basmathi Rice – 360 gms
Oil – 2 tbsp
Ginger – garlic paste – 1 tbsp
Bay leaves – 2
Biriyani masala – 2 tsp
Onion – 2 medium
Tomato (optional) – 1 medium
Green chili – 2
Cilantro & mint leaves – handful
Large Eggs – 3 nos.
Curd – ½ cup
Turmeric powder – 1tsp
Red chili powder – 2 tsp
lime juice – 1 tbsp
Salt to taste

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  • Soak the basmathi rice for 30 minutes and keep aside.

  • Now keep the pan or pressure cooker, add 2 tbsp of oil to it & heat it on low flame, now add the bay leaves, biriyani masala and saute it for a minute.

  • After that, add thinly sliced onion & cook until brown (caramelization), now add the ginger garlic paste and saute it until the raw flavour goes off.

  • Once the raw flavour goes away, add tomatoes, turmeric, red chili powder, lime juice, green chilies, 1/2 cup (120 gms) curd / yogurt and mixed it thoroughly.

  • Now add water to the mixture (the ratio for 1 cup basmathi rice add 1 ½ cups water).

  • When the water gets boiled add the basmathi rice. Mix it slowly with the ladle and cook it for 5 minutes on medium flame.

  • Once the three fourth of water gets evaporated, now add broken eggs slowly one by one.

  • After that keep it on very low flame.

  • Once the egg half cooked, add finely chopped cilantro & mint and cover it with the tight lid for 15 more minutes.

  • Remove the lid and slowly mix the rice with flat ladle, once the rice get cooked nicely.

  • Serve it hot and enjoy it with onion raita & brinjal curry / thokku.


I served with onion raita and chips !!!!!!

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