EGG BIRYANI RECIPE

Fixings:

1/2 container ghee/ oil

8 huge eggs (hard bubbled)

1 huge onion (finely cleaved)

2 chips garlic (curshed)

2 inlet clears out

1-inch cinnamon stick

1 tan Cardamom (badi elaichi)

4 green cardamom units (chhoti elaichi)

1/2 tsp turmeric powder

1/2 tsp stew powder or to taste

2 containers Basmati (long grain) Rice

21/2 containers warm water

Salt To Taste

1 tsp garam masala powder

1 tbsp hacked coriander clears out

3-4 tomatoes (thickly cut) to trimming

Arrangement:

1.heat the oil/ ghee in a profound sauce dish and sear onions and garlic together with the sound leaves, cinnamon and cardamoms, until brilliant.

2.carefully prick the eggs with a fork and add to the dish.

3.stir in turmeric, stew powder and sear for around 5 minutes.

4.add presoaked rice and mix gradually and precisely for 2 minutes.

5.pour in water and salt to taste, and cook over a modeate heat until the rice is delicate and water is consumed.

6.sprinkle garam masala powder over it.

7.garnish egg biryani with hacked coriander and tomato cuts, serve hot.