Egg Biriyani


Serving: 4 | Type: Non Veg Rice

Egg Biriyani Cook



Basmati Rice -2 cups
Onion (chopped) -1cup
Tomato(chopped) -¼ cup
Tomato Paste -2tbsp
Chili Powder -1tsp
Turmeric -pinch
Green Chili (slit) -4
Ginger Garlic Paste -2tbsp
Mint Leaves -2tbsp
Coriander Leaves -2tbsp
Boiled Egg -4
Salt -to taste
Coconut Milk -½ cup
Yogurt -2tbsp
Water 3 ½ to 4 ½ cup



Ghee and oil -4tbsp
Clove -2
Cinnamon -1stick
Bay Leaves -2



Egg Biriyani Instove

  1. Soak the rice for 10 to 15 minutes then drain the water and keep it aside.
  2. Take a heavy bottom vessel heat with ghee and oil, add seasoning’s fry without burning.
  3.  Then add sliced onion, green chilli, mint leaves and coriander leaves.
  4. Sauté for minute or two then add ginger garlic paste, little salt and turmeric.
  5. Sauté well until raw smell goes.
  6. Now add chilli powder, tomato and tomato paste.
  7. Sauté and everything mix well.
  8. Then add soaked rice sauté until toasted, now add coconut milk, yoghurt and water.
  9. Mix well and check the salt and spiciness.
  10. If you more add now and stir it well.
  11. Cook it on high flame until bubble comes.
  12. Now mix it and cover with lid then keep it in the simmer for 10 to 15 minutes.
  13. Then turn off the stove, do not open the lid and stir.
  14. Let it sit for 15 to 20 minutes and open it and stir it.
  15. Then arrange the egg on the top of the rice.
  16. Serve it with onion raitha.
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