Egg Biryani with mint,coriander leaves
* * * * *
You can be first to rate this post
Author radhika_bhoopal Yield No Value
Published Aug 14, 2009 Cooking Time 20 Minutes
Recipe Type Non Veg-Main Preparation Time 15 Minutes
Ingredient Egg Standing Time 20 Minutes

Recipe of Egg Biryani with mint,coriander leaves

Ingredient Name Quantity Unit
Bay Leafs 3 Numbers
Cinamon Stick 2 Numbers
Cardamom 2 Numbers
Cloves 5 Numbers
Termaric 1/2 Teaspoons
Rice 4 Cup
Tomoto 1 Numbers
Peas 1/2 Cup
Beans 10 Numbers
Carrot--large 2 Numbers
Onion--medium 1 Numbers
Green Chillies 6 Numbers
Curry Leaves 5 Leaf
Coriander Leaves 1 Bunch
Mint 1 Bunch
Eggs 6 Numbers
Shahi Jeera/ Jeera 1 Teaspoons
Mace 2 Numbers
Star Ansi 2 Numbers


1. Wash rice and soak for 30 mins then cook until it is 90% cooked. Grind mint,coriander leaves, curry leaves, green chillies to-gether like paste add some water if required. Boiled the eggs and remove the shells and keep it a side all these. 2.Add some oil into the pan add whole garam masala in to it.Then add onions. 3. After onions get slightly browned add ginger garlic paste,termaric powder to it. 4 After 30 sec add carrots,beans,peas to the pan and cook for till it is done. 5. Add Grinded paste,chopped tomotos to the pan and cook on slow flame until it looses out oil. Then add boiled eggs(slight lines with kife so that the spices will go into the egg) cook for another 5 mins. 6. take one pan put some button on buttom and pore cooked curry on the button and spread 90 % done rice on top of that and cover it with tight lid and cook for very slow flam for 30 mins. 7. Serve with raitha .It taste yammy and good for health to .
Posted Aug 14, 2009

You need to be logged in to add comments.

Click here to login into your account.