Garden & Jungle

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Egg Biryani

Posted by Geetha on January 12, 2009

Egg - Biryani



Egg – 4

Basmati Rice – 1 cup

Mint leaves – ¼ cup

Coriander leaves – ¼ cup

Star Anis – 1

Bay leaves – 1

cashew – 4

Cinnamon stick – 1/2’ inch stick

Cloves – 3

Cardamom – 1

Red chili powder – 1 +1/2 tsp

Coriander powder – 2 tsp

Cumin seeds – ½ tsp

Chicken masala – 1 tsp

Butter / ghee – 2 tsp

Gram flour – 1 tsp

Salt – to taste

Water – 2 cups

Oil – 2 tsp




Wash and soak rice for at least ½ hour. Boil the eggs and keep aside. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it. In a kadai or pot, heat the clarified butter or oil and cloves, cinnamon, cardamom, bay leaves and star anis, cumin seeds and fry for 2 mins and then add onions, cashew fry until they become golden brown and add ginger garlic paste, green chilies, mint, coriander leaves, chili powder, coriander powder, chicken masala, curd and cook. In the same masala measures add 2 ½ cups water to rice and bring it to boil and add soaked rice and mix well and cook covered till rice is done. In mean while add red chili powder, salt, gram flour and mix it with boiled eggs and fry until the eggs get coated with the spices. Remove the eggs and set aside. When the air holes appear on the rice surface, reduce the stove heat to low. Cook until all of the water has absorbed and the rice is tender. Once rice is cooked add the butter and the eggs and mix it well. Serve hot with raita. 



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