Egg biryani

Category : Egg Servings : 4 Time Taken : 30-45 mins

Method 1. 2. 3. 4. 5. 6. Wash and soak raw rice in water and strain it. Pressure cook (make sure not to overcook it) and spread it in a wide bowl. Add 1 tbsp oil, mix well (this keeps rice non sticky) and allow to cool. Break and drop the eggs and beat to blend together. Heat ghee and oil in a fry pan, add onion, green chilly, chopped tomato and toss it. Once the tomatoes are cooked, add turmeric powder, red chilly powder, ginger garlic paste, garam masala powder and salt. 7. Fry well till it turns to a thick curry and oil separates. 8. Add 1/4 tbsp water and allow to cook for 5 mins. 9. Add beaten egg, mix and allow to cook over a low flame. 10. Gently stir it and continue cooking for some more mins. 11. Once the egg masala turns golden and fragrant, add this to the steamed white rice. 12. Mix gently. Serve hot with fresh chopped coriander.

Ingredients: 4 - eggs 2 cups - raw rice 2 - onions, big 2 - tomatoes 2 - green chillies 1/4 tsp - turmeric powder 1 tbsp - red chilly powdes 1 tbsp - ginger garlic paste 1 tbsp - ghee 3 tbsp - oil 1/2 tbsp - garam masala powder Coriander leaves, a handful Salt to taste