INGREDIENTS:

  • Basmati rice – 1 cup
  • Boiled eggs – 4
  • Oil – 2 tbsp
  • Cumin seeds – 1 tsp
  • Star arise/chakri phool – 1-2
  • Cinnamon/dalchini – 1 inch
  • Bay leaf – 1-2
  • Clove – 4-5
  • Green cardamom – 3-4
  • Dry red chilli – 2-3
  • Black pepper – 6-7
  • Green chillies ( finely chopped) – 2-3
  • Ginger garlic paste – 1 tbsp
  • Onion (finely chopped) – 4
  • Tomato (finely chopped) -2
  • Turmeric powder/haldi powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin seeds powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Biryani masala powder – 1 tbsp
  • Yogurt 2-3 tbsp
  • Fresh Coriander Leaves – 2 tbsp
  • Some mints leave
  • Salt to taste
  • Water as required

Process :

  • Wash and soak rice for 20 minutes
  • Heat a pressure cooker add 2 tbsp oil, add cumin seeds, star arise, bay leaf, cloves, cardamon, cinnamon, and black pepper fry them until the sizzle.
  • Add red dried chilli and ginger garlic paste and fry it for a minute.
  • Add onion and fry till light brown after that, add tomatoes and cook until the tomatoes turn soft.
  • Now, add turmeric powder, cumin seeds, coriander powder, red chilli powder, garam masala powder and cook for 2 minutes on medium flame.
  • Further, add yogurt and mix it properly on low flame.
  • Add boiled eggs coriander leaves,mint leaves and mix it.
  • Add soaked rice and a glass of water into it.
  • Add salt to taste and biryani masala powder and close the lid properly cook it for one whistle on high flame.
  • After one whistle turn off the flame and let it cool down.
  • Take it out in a serving plate and serve hot with raita.

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