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Spicy Potato

Written By Angela Steffi on Sunday, July 3, 2016 | 2:29:00 PM


Spicy Potato curry is a easy dish





4.7 from 35 reviews
Egg biryani recipe | How to make easy egg biryani

Prep time
Cook time
Total time
Flavorful one pot biryani made with boiled eggs. This can be cooked in pressure cooker or a pot.
Author:
Recipe type: Main
Cuisine: Indian
Yield / Serves: 3
Ingredients (240 ml cup used)
  • 3 tbsp Oil
  • 1.5 cups of basmathi rice or any aged rice
  • 1.5 tsp. Ginger garlic paste
  • ½ cubed capsicums or 1 large potato cubed (optional)
  • 1 large onion thinly sliced
  • 2 green chilies slit or minced
  • 4 to 5 boiled eggs (prick with a fork randomly)
  • 1 medium tomato chopped
  • ⅛ tsp. ground turmeric
  • ½ tsp. red chili powder
  • 1 to 1 ½ tsp. Biryani masala powder (adjust)
  • Fistful of mint and coriander leaves chopped
  • Salt to taste
  • 45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
  • 2 ½ cups water
Dry spices for egg biryani recipe
  • 1 star anise
  • 1 bay leaf
  • ½ tsp. shahi jeera / black cumin
  • 4 green cardamoms
  • 4 to 5 cloves
  • 1 inch cinnamon stick
  • 1 strand of mace
How to make the recipe
  1. Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
  2. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
  3. Heat a pressure pan or a biryani handi with oil, add capsicums if using and fry on high for 2 to 3 mins. Set these aside.
  4. Add the dry spices and allow them to sizzle. Add onions and fry till golden brown.
  5. Add ginger garlic paste and fry till the raw smell goes off.
  6. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
  7. Add eggs, potatoes (if using) and biryani masala powder and fry till the mixture thickens.
  8. Pour water and add salt as needed. Bring it to a boil
  9. Add rice, capsicums and cook rice in open pan till very little water is left. Refer the pic
  10. Lower the flame, cover and cook till the rice is done. If using pressure cooker, close the lid and cook on a very low flame for about 5 minutes. Switch off before it whistles to prevent it from becoming mushy. Set this aside, don’t leave on the hot burner.
  11. Fluff up the egg biryani and serve with raita.
Nutrition Information
Calories: 500 Carbohydrates: 90g

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