Egg biryani
Ingredients
| onions - 2, sliced | |
| boiled eggs - 3 | |
| cloves - 2 | |
| cardamon pods - 2 | |
| bay leaf - 1 | |
| fennel seeds - 1 teaspoon | |
| cinnamon stick - small chunk | |
| chilli | |
| tomatoes - 2, big dice | |
| coconut milk | |
| saffron | |
| mint, optional |
Method
|
1
|
Brown onions then set to one side |
|
2
|
Score the boiled eggs then brown them in pan then set to one side |
|
3
|
Fry spices |
|
4
|
Add another sliced onion to the pan |
|
5
|
Add tomatoes to the pan |
|
6
|
Season with salt and sugar |
|
7
|
Add Turmeric - 0.5 teaspoon, Garam masala - 0.5 teaspoon, Biryani masala - 2 teaspoon |
|
8
|
Add mint - optional |
|
9
|
Add coconut milk small amount |
|
10
|
Add water, twice the amount of rice content |
|
11
|
Add soaked riced |
|
12
|
Re-add boiled eggs, browned onions, saffron |
|
13
|
Pressurise then turn off the flame. 8 minutes on 10 minutes off |