Thursday, 25 January 2018

Egg Biryani






       

S.No.
Ingredient
Quantity
1.
Cooked Rice
1-2 cups
2.
Eggs (Boiled)
2
3.
Carrots
1
4.
Capsicum
1/2
5.
Paneer or Tofu
½ cup
6.
Onions
1 cup
7.
Salt
To taste
8.
Red Chili Powder
⅓ teaspoon
9.
Garam Masala
⅓  teaspoon
10.
Tandoori Chicken Masala
2 teaspoons
11.
Dhaniya Powder
2 teaspoon
12.
Jeera
(1 teaspoon)
13.
Green chilies
1-2 (depends on how spicy you want)
14.
Garlic & Ginger
2-3 garlic cloves and grated ginger
15.
Cilantro leaves (dhaniya)
For garnishing
16.
Curry Leaves
3
17.
Cashew Nuts
8-10




  1. Cut onions into small pieces and crush garlic & ginger together. Also, cut capsicum and carrot into small pieces. 
  2. Put some oil in a pan. Once its heated, add cashewnut, jeera; when it crackles, add curry leaves, ginger, garlic & green chillies. 
  3. Saute it for a minute until all the flavors gets in the oil. Next, add cut onions, capsicum and carrots. Cook it by covering the lid, until onions become light pink in color & carrots, capsicum gets cooked(soft). 
  4. Add salt, dhaniya, tandoori chicken masala, red chili powder & garam masala powder. Give it a good mix. 
  5. Next add paneer and rice. Mix it well so that the spices all gets in with the rice. Cover the lid for 2-5 minutes and keep mixing in between. 
  6. Cut the boiled egg into two pieces and add it to the pan. 
  7. Lastly, add some cilantro leaves and serve it hot with curd.        

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