Tuesday, March 2, 2010

Egg Biryani Recipe


For Biriyani:
6 Eggs
2� cups Rice
2 large Onions sliced
4 tbsp Ghee
1 cup Coconut milk
1� cups Water
Cashew nuts
4-5 Green Chilies finely chopped
A small piece ginger finely chopped
8 cloves Garlic finely chopped
2� tbsp Poppy seeds
10 Pepper seeds
2 tbsp Coriander seeds
4 Cardamoms
5 Cloves
A few pieces Cinnamon
Salt to taste
For Tomato Onion Raita:
1 large Tomato cubed
1 large Onion chopped
2 cups Curds
Salt to taste

For Biriyani:

* Boil eggs, shell and keep aside. Fry onions till brown, fry cashews and raisins, and keep aside.
* Roast green chilies, ginger and garlic. Fry poppy seeds, pepper and coriander seeds in a little ghee. Cool and grind these ingredients together.
* Heat ghee in a pressure cooker, fry cardamom, cloves and cinnamon in it. Add washed rice, salt, coconut milk and water, and pressure cook for 5 minutes.
* Cool, open and sprinkle fried cashews, raisins and onion. Mix in along with the eggs. Serve hot with tomato onion raita.

For Tomato Onion Raita:

* Beat the curds to make it smooth.
* Add salt, tomato and onion, mix well
* Serve cold.


  • October 3, 2013 at 11:18 PM

    lovely recipe

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