Egg/Veg Biryani1. Basmati Rice – 2 Cup
2. Turmeric – 2 Tsp
3. Ginger Garlic Paste – 2 Tbs
4. Yoghurt – 2 Tbs
5. Coriander – 2 cups Finely
Chopped
6. Kala Jeera – 2 Tbs
7. Whole Garam Masala – 2 tbs
8. Fried Onions – ½ Cup
9. Regular Onions long and thinly
Sliced – 2 Cup
10. Carrots - Thin and Long/
Grated – 1 cup
11. French Beans – Thin and long
cut – 1 Cup
12. Tomatoes – Long and Thin
Sliced – 1 Cup
13. Eggs – Sliced 3/egg –
Optional - 5
14. Salt – To taste
15. Chilli Powder – To Taste
16. Garam Masala – 1 Tsp
17. Oil – Tbs
18. Green Chilies – 4 – Thinly
long Sliced
Procedure
1. Wash Basmati rice, Put it in
Rice Cooker with 1 tsp turmeric, Salt, 1 tsp Jeera, Whole Garam Masala. After
Rice is ½ - ¾ th cooked Strain and keep aside.
2. In a Oven Pan – Add oil and
Spread evenly
3. Mix Garam Masala, Ginger
Garlic paste, Salt, Turmeric, Red Chili Powder, Dhania Powder, Half of
Coriender in a Bowl to form a smooth Paste.
4. Evenly apply this paste to all
vegetables and layer on oil surface of the pan
5. Now Layer Egg – Optional
6. Now Add one Layer of Rice
7. Add Green Chillies, Fried
Onions, Coriander
8. Now add another Layer of Rice
9. Pre-heat Oven to 450-500,
Cover the pan and let cook for One Hour
10. Add remaining Coriander and
Serve Hot with Raita
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