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Egg Biryani

Ingredients: ( To serve-- 4)

1. Eggs -- 5
2. Coconut gratings -- 1/2 cup (preferably fresh grated coconut)
3. Onion -- 1 (roughly chopped)
4. Saunf -- 1/2 tsp (optional)
5. Grated ginger  and chopped garlic -- 1tsp. each
6. Basmathi Rice(washed) -- 2 cups ( 3 1/2 cups water with it )
7. Cinnamon stick -- 1/2 stick ( 1 inch)
8. G.Chillies -- 5
9. Elaichi(Cardomom) and Bay leaves -- 2
10. Turmeric Powder -- 1/4 tsp.
11. Dhania Powder  &  Jeera (cumin seeds) -- 2 tsp.

Method:

1. Heat a little oil in a pan. Fry the onions and green chilli. Keep aside.

2.  Grind the onions and chilli with the coconut gratings, ginger and garlic, turmeric powder and dhania powder. Add a little water, if necessary. Keep aside.

3. Now, add 2 tbsp of oil to a pan and heat it. Add jeera, elaichi(with the skin), cinnamon and the bay leaves. Fry for a minute and then carefully add the ground paste and allow it to cook. Let it cook for 4 minutes.

4. Add the rice and water . Mix well. Cover and cook for upto 15 minutes or until the rice is done.

5. Boil the eggs separately and cut into rings. Arrange in the corners of a dish and add the rice in the center.

6. Serve with raitha or any gravy dish.

Note: To make raitha, chop tomatoes, onions and cucumber. Mix well and add plain yogurt. Add jeera powder(cumin powder), salt and red chilli powder (1/2 tsp. each).

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