Sizzle up your lunch this weekend with this healthy, yet tasty egg biryani prepared using brown rice. Flavored richly with spices and cooked under pressure, this recipe is sure to wow the hearts of food aficionados.
Ingredients:
- Brown rice – 2 cups, washed, soaked for 30 minutes, drained
- Eggs – 2 + 4 [hard boiled, peeled, halved]
- Onion – 3, large, finely sliced
- Green chilies – 7, slit lengthways
- Tomatoes – 2, large, finely sliced
- Cloves – 10
- Bay leaf – 2
- Cinnamon – 2, 1-inch sticks
- Black peppercorns – 1 tbsp
- Ginger garlic paste – 2 tbsp
- Garam masala – 2 tsp
- Curd – 2 tbsp
- Cooking oil – 1/4 cup
- Salt – to taste
- Coriander leaves – for garnishing
How To Prepare:
- Heat oil in a frying pan placed on high flame.
- Add bay leaves, cloves, cinnamon, black peppercorns, and cardamom and sauté for 2 to 3 minutes.
- Mix in ginger garlic paste and sauté until golden.
- Add onions and slit green chilies and sauté until onions turn golden brown.
- Mix in tomatoes and sauté until tomatoes are slightly soft.
- Meanwhile, crack the two raw eggs into a small bowl and beat well.
- Mix in the beaten egg to the onion-tomato mixture and wait until the egg scrambles completely.
- Mix in curd and cook for a couple of minutes or until the mixture turns dry.
- Mix in garam masala powder.
- Add drained rice and salt to the mixture.
- Mix in boiled eggs.
- Meanwhile, boil 4 cups of water.
- Add water to the rice and egg mixture, cover the pan, and cook until rice is half cooked.
- Remove the lid and give a quick mix.
- Cover and cook for some more time or until rice is soft, and water is completely absorbed.
- Serve hot garnished with coriander leaves.
