Egg Biryani
Makes one serving Ingredients: 1/2 cup basmati rice, washed and soaked for 30 minutes 2 eggs, hard-boiled and peeled 1 small onion, thinly sliced 1 small tomato, chopped 1 green chili, slit lengthwise (optional) 1/2 tsp ginger paste 1/2 tsp garlic paste 1/2 tsp cumin seeds 1/2 tsp coriander powder 1/4 tsp turmeric powder 1/4 tsp garam masala powder Salt to taste 1 tbsp oil or ghee Chopped coriander leaves for garnish
Nutrient details
Fats : 8.8
Protein : 9.3
Fibre : 1.5
Carbs : 1.5
Ingredients for this Recipe
Basmati rice, washed and soaked for 30 minutes
1/2 cup
Eggs, hard-boiled and peeled
2 no
Small onion, chopped
1 no
Small tomato, chopped
1 no
Green chilli, cut lengthwise
1 no
Ginger garlic paste
1/2 tsp
Cumin seeds
1/2 tsp
Coriander seed powder
1/2 tsp
Turmeric powder
1/4 tsp
Garam masala
1/4 tsp
Salt to taste
0
Oil or ghee
1 tbsp
Coriander leaves
1 tbsp
Preparation
1. Heat oil in a pan and add the cumin seeds. Let them splutter.
2. Add the thinly sliced onions and green chili (if using) to the pan and sauté until they are golden brown.
3. Add the ginger paste and garlic paste to the pan and sauté for a few seconds.
4. Add the chopped tomatoes to the pan and cook until they are soft and mushy.
5. Add the coriander powder, turmeric powder, and salt to the pan and mix well.
6. Add 1 cup of water to the pan and bring it to a boil.
7. Drain the soaked rice and add it to the pan. Mix well and cover the pan with a lid.
8. Cook the rice on low heat for 15-20 minutes or until the rice is cooked and all the water has been absorbed.
9. Cut the hard-boiled eggs into halves or quarters and sprinkle them with a pinch of salt.
10. Once the rice is cooked, gently mix in the boiled eggs and garam masala powder.
11. Garnish with chopped coriander leaves and serve hot with raita or salad.