3. Once the leaves shrink add in Garam Masala, Chilli powder and Salt and mix well next add in the measured Water, Curd and Kewra Water and wait till the water boils.
4. Once the water starts boiling add in the soaked Basmati Rice and cook till it’s done and then switch off the flame.
5. In another pan add in oil and heat up then add in shahi Jeera and then add in Ginger garlic paste, cook till the raw smell leaves and the add in the sliced onions and cook till it becomes translucent.
6. To the onions add in all the spice powders mentioned in the table and mix well till the masala blends well. Break open three eggs and mix well with the onion masala, Wait till it gets cooked and then add in the chopped coriander leaves.
7. Once the egg gets cooked switch off the flame. Now add this eggs to the cooked rice and fluff with a fork carefully without breaking the rice. Scrambled egg biryani is now ready.
- You can also follow the pressure cooker method for cooking the rice.
- In that case use 1 ¼ cup of water for 1 cup of rice
- Always soak basmati rice for 30 mins before cooking.
- Tastes good when served when onion raita and chips or any non veg fry.
Scrambled Egg Biryani
Ingredients
- Basmati Rice - 1 cup
- Ginger Garlic paste – 1 tsp
- Tomato – 1 big or 2 small
- Turmeric powder – ¼ tsp
- Garam Masala – 1 tsp
- Chilli powder – 2 tsp
- Coriander leaves +Mint Leaves – 1 cup loosely packed
- Salt to taste
- Olive oil – 2 tbsp
- Water – 2 cups
- Fennel Seeds – 1 tsp
- Bay Leaves – 2
- Cardamon – 2
- Cinnamon stick – 2 inch piece
- For Egg :
- Egg – 3 nos
- Onions -2
- Garam Masla – ½ tsp
- Chilli powder – ½ tsp
- Pepper – ½ tsp
- Turmeric powder a pinch
- Corriander leaves to garnish
- Ginger garlic paste – 1 tsp
- Shahi Jeera – 1 tsphahi Jeera – 1 tsp
- Salt as needed
Instructions
- In a large pan add in oil, once it heats up add in the Fennel Seeds, Cinnamon Stick, Cardamom and Bay Leaves .Once a nice aroma comes add in Chopped tomatoes, cook till it leaves out oil.
- Next add in Turmeric powder give a quick stir and then add in Ginger Garlic past and cook till the raw smell leaves and the add in the chopped coriander and Mint Leaves.
- Once the leaves shrink add in Garam Masala, Chilli powder and Salt and mix well next add in the measured Water, Curd and Kewra Water and wait till the water boils.
- Once the water starts boiling add in the soaked Basmati Rice and cook till it’s done and then switch off the flame.
- In another pan add in oil and heat up then add in shahi Jeera and then add in Ginger garlic paste, cook till the raw smell leaves and the add in the sliced onions and cook till it becomes translucent.
- To the onions add in all the spice powders mentioned in the table and mix well till the masala blends well. Break open three eggs and mix well with the onion masala, Wait till it gets cooked and then add in the chopped coriander leaves.
- Once the egg gets cooked switch off the flame. Now add this eggs to the cooked rice and fluff with a fork carefully without breaking the rice. Scrambled egg biryani is now ready.
Notes
- You can also follow the pressure cooker method for cooking the rice.
- In that case use 1 ¼ cup of water for 1 cup of rice
- Always soak basmati rice for 30 mins before cooking.
- Tastes good when served when onion raita and chips or any non veg fry.
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