Egg Biriyani
Ingredients
- Basmati rice -1 cup
- Fresh green peas -½ cup
- Water – 2 cups
- Peeled small onion -1 cup
- Peeled garlic – 6 flakes
- Salt – as required
- Pepper powder -½ cup
- Eggs – 3
- Bay leaf -1
- Cinnamon -1 inch piece
- Cloves – 3
- Cardamom – 3
- Oil – for frying
Fry and Grind
- Green chilli – 3
- Ginger -1 inch piece
- Garlic – 4 flakes
- Coriander leaves -1 small bunch
- Cashew nuts – 6
- Grated coconut -½ cup
Cooking Method
- Break eggs, beat it with salt and pepper and prepare thin omelettes in omelette pan
- Cut the omelettes in to strips and keep aside
- Heat oil in ‘Anantha CNB’ Pressure cooker and season it with garam masala spices
- Add garlic, onion and fry until it changes colour
- And fresh peas, ground paste and stir in medium flame until raw flavour is lost
- Add washed rice, mix well, pour 2 cups of hot water, salt and close the lid
- Keep weight and reduce the flame to minimum level. Cook for 10 minutes and switch off the stove
- After opening the lid mix omelette strips and serve with mixed vegetable raitha