Breakfast & Brunch
Meat and Poultry
Pickles & chutneys
Method of Preparation:
Heat ghee (3sp) in a pan; add sahi jeera (1/2sp), bay leaves (2), cinnamon (2) and cardamoms (1), onions (1/2cup), garlic (2sp) and ginger-garlic paste (1sp) fry until golden brown.
To the fried spices add the boiled eggs (2) and add turmeric (1/2sp), chili powder (1sp) and fry this for about 2-3 minutes.
To this add pre-soaked rice (2 cups) and stir it cock for 2 min.
Add water (4cups), salt (to taste), and cook this under medium flame until the rice is tender and water is absorbed.
Now sprinkle garam masala powder (1sp), dania powder (1sp).
Garnish with coriander leaves, tomato slices and onion slices and serve hot the egg biryani.