Egg Biryani
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 218.3
- Total Fat: 10.1 g
- Cholesterol: 384.4 mg
- Sodium: 125.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.9 g
- Protein: 13.3 g
View full nutritional breakdown of Egg Biryani calories by ingredient
Introduction
rice with boild eggs and spices. rice with boild eggs and spices.Number of Servings: 12
Ingredients
-
8 hard boiled eggs, peeled and make long slits along each egg
1 large onions, finely sliced
1 small tomato, finely chopped (optional)
1 tbsp chopped cilanthro leaves
1 tbsp chopped mint leaves
1 tsp oil
3/4 cup thick curd/yogurt
5 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1/4 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
2 tbsps lemon juice
salt as required
Biryani Masala:
4 cloves
1/2 cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
Ingredients to cook rice:
3 cups Basmati rice
3 cloves
5 cardamoms
1/2 cinnamon stick
2 bay leaves
3/4 tbsp salt
water as required
Directions
1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 Heat 1 tsp oil in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 Take a wide deep vessel to prepare the biryani. Add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 Spread the remaining rice over the egg masala layer, add the caramelized onions. Next sprinkle coriander leaves.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently and serve hot with raita and curry of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user SSDESAI.
2 Heat 1 tsp oil in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 Take a wide deep vessel to prepare the biryani. Add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 Spread the remaining rice over the egg masala layer, add the caramelized onions. Next sprinkle coriander leaves.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently and serve hot with raita and curry of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user SSDESAI.