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Preparation Time : 10
Cook Time : 30
Total Time : 40
Basmati Rice 1 cups
Onion: large finely sliced 1 nos
Tomato: large sliced 1 nos
Green chillies: slit 2 nos
Ginger garlic paste 1 tsp
Eggs 3 nos
turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Kashmiri chilli powder 1 tsp
Garam masala powder 1 tsp
biriyani masala 1 tsp
Bay leaf 2 nos
Cardamom 2 nos
Cloves 2 nos
Star anise 1 nos
Fennel seeds 1/2 tsp
Cinnamon: small stick 1 nos
Salt: as per taste 3/4 tsp
Coriander leaves: finely chopped 1 tbsp
Curd 2 tsp
Oil 2 tbsp
Wash and soak rice for 30 mins.
Hard boil eggs , remove the shell and keep aside.
Heat oil in a kadai, add bay leaf, cardamom, cloves, cinnamon stick, star anise and fennel seeds. Saute for 15 secs.
Add onion and green chillies and saute till onion becomes golden brown.
Now add ginger garlic paste and saute till thr raw smell goes off.
Add tomatoes and cook till it turns soft and mushy.
Add all the dry spice powders and mix. •Sprinkle little water and mix well.
Add curd and coriander leaves and mix well.
Now add 2 cups of water and salt and let it cook for 2 mins.
Add the soaked rice to this , cover and cook in medium flame for 10 mins.
Meanwhile, heat a pan, add little oil .
Cut the boiled eggs into half.
Add salt, chilli powder and garam masala powder to the oil and mix.
Now place the eggs and slightly shallow fry both the sides for 2 mins.
Remove the biriyani into a serving dish, place the eggs on top and serve
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Dr Poornima Nair