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BROWN RICE EGG BIRYANI

Brown Rice Egg Biryani Recipe
Chef's Special

INGREDIENTS

1½ CUPS DAAWAT QUICK COOKING BROWN BASMATI RICE, SOAKED AND DRAINED

4-5 EGGS, HARD BOILED AND PEELED

1-2 TABLESPOONS GHEE

2 MEDIUM POTATOES, BOILED, PEELED AND CUT INTO LARGE CUBES

3-4 GREEN CARDAMOMS

4-5 CLOVES

1 INCH CINNAMON

2 MEDIUM ONIONS, CUT INTO CUBES

1 TABLESPOON GINGER-GARLIC PASTE

¼ TEASPOON TURMERIC POWDER

¼ TEASPOON RED CHILLI POWDER

2 MEDIUM TOMATOES, CUT INTO CUBES

SALT TO TASTE

2-3 GREEN CHILLIES

4 TABLESPOONS YOGURT

¾ CUP BROWNED ONIONS + FOR GARNISHING

¼ CUP FRESH MINT LEAVES

A FRESH CORIANDER SPRIG FOR GARNISHING

INSTRUCTIONS

1. HEAT GHEE IN A DEEP NON-STICK PAN. ADD EGGS AND SAUTÉ TILL LIGHTLY BROWNED. REMOVE FROM PAN AND PUT IN A BOWL.

2. IN THE SAME PAN, ADD POTATO CUBES AND SAUTÉ TILL LIGHTLY BROWNED. REMOVE FROM HEAT AND PUT IN ANOTHER BOWL.

3. IN THE SAME PAN, ADD CARDAMOMS, CLOVES AND CINNAMON AND SAUTÉ TILL FRAGRANT. ADD ONIONS AND SAUTÉ FOR A MINUTE.

4. ADD GINGER-GARLIC PASTE, MIX AND SAUTÉ FOR A MINUTE. ADD TURMERIC POWDER, RED CHILLI POWDER AND TOMATO AND MIX WELL. ADD SALT, MIX AND COOK TILL THE TOMATOES TURN SOFT AND PULPY.

5. ADD GREEN CHILLIES AND DAAWAT QUICK COOKING BROWN BASMATI RICE AND MIX WELL. ADD YOGURT AND MIX WELL.

6. ADD BROWNED ONIONS AND MINT LEAVES. CUT SAUTÉED EGGS INTO HALVES AND ADD ALONGWITH SAUTÉED POTATOES AND 3 CUPS HOT WATER. MIX WELL AND BRING IT TO A BOIL. COVER AND COOK ON LOW HEAT TILL THE RICE IS FULLY DONE.

7. TRANSFER BIRYANI ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH BROWNED ONIONS AND CORIANDER SPRIG.