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Rice >> Egg Biryani
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Rice >> Egg Biryani



500 Gms Basmati Rice,soaked For Half An Hour 4 Large Onions, Finely Chopped 4 Garlic Cloves Little Ginger 8-9 Green Chilies (depending On The Hotness You Need) 1 Medium Sized Onion, Chopped 1 Tsp Coriander Leaves 1 Tsp Garam Masala & Chili Powder 2 Bay Leaves 6 Tsp Ghee 6 Eggs, Hard Boiled Tsp Yogurt 10 Cardamom Cup Grated Coconut Salt To Taste

wash And Soak Rice For ½ Hour To 45 Minutes.
Blend The Ingredients 3 - 7 In A Blender Until They Become A Smooth Paste.
Shell The Boiled Eggs And Give Four Long Cuts On The White Portion Of Each Egg Without Separating It.
In A Kadai, Heat Ghee.
Fry Onions Until They Become Golden Brown And Keep Them Aside.
In The Same Ghee, Add The Blended Paste And Fry A Little.
Then Add Chili Powder, Salt, Eggs And Fry Till The Eggs Get Coated With The Masala.
Remove The Eggs And Keep Them Aside.
To The Same Masala Paste Add The Drained Rice, Garam Masala, Cardamoms, Bay Leaves And Fry Till The Rice Changes Its Color.
Add Sufficient Water And Bring To Boil When The Air Holes Appear On The Rice Surface, Reduce Heat To Low And Then Add The Yogurt, Coconut And Mix Well With Rice.
Cook Till All The Water Is Absorbed And Rice Is Tender.
Cut The Eggs Into Halves And Garnish With The Fried Onions.
Cover The Pulao With A Heavy Lid, Reduce Heat And Allow To Cook For 30 To 45 Minutes.
Serve Hot With Raita, Pickles, Pappad.

Serves: 4-6 Preparation Time: 30-35 Minutes You can serve with your family and friends.
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