Biryani, Originated in Persia and was bought to South Asia by the Muslim Merchants to the Mughal Empire.. Now these Biryani shops Feeding so many family’s in India.. So many varieties with Lot of variation and Taste..
Every Variations had a twist, For a long time i was force to do this recipe.. Now its time to share my own recipe with you all.. Egg is a beautiful ingredient which can play in any form.. This time also it a hit recipe here. Hope this Post Helps you, See you in Next Easy Easy Recipe.. & The Counting comes here, this is my “Day9 of B365”
Recipe Cuisine: Indian | Recipe Category: Rice Bowl
Prep Time: 15 mins | Cook time: 30 mins | Serves: 4
||4-5 pods Crushed
||2-3 medium sized
||a hand ful
Take the Eggs in a Sauce pan or Bowl, Fill them with water, Bring this to boil, Allow the eggs to cook completely, it take 10 mins
Make them cool, Peel of the Shells, Slit the Eggs and Keep them aside..
Heat a pressure Pan with oil & Ghee, Temper with Cinnamon, Cardamom, Jeera, cloves, Fennel seeds, And Bay Leaf,, Let the Sparkle..
Add the Sliced Onion and Fry them..
Fry them till they turn Pink in color.. and add the Crushed Garlic..
Add the Ginger Garlic paste and Saute them..
Add in the Tomatoes and cook them till they turn mushy..
Add Chillie powder, Coriander Powder, Turmeric Powder, Garam masala and fry them till the raw aroma goes..
Add the Boiled Eggs and give a good mix without breaking the Egg.
Add a Handfull of chopped Coriander Leaves and mint Leaves..
Add the Water And bring this to boil..
Here is the soaked Rice.. Soak the rice for 10 mins..
Add t eRice, /bring this to boil.. Cover the Pressure pan and Keep it on for 2 whistles..
Once the Pressure Release Fluff the rice with a Forks..
- Can reduce some water and add Curd or Coconut milk..
- Adjust the Spice level in masala..
- If need add green chillies..