Spicy Egg Biryani Recipe with Figaro Olive Oil
A eggetarian Indian recipe with /2 basmati rice, onions - thinly sliced, onion - sliced and caramelized. Ready in 1h 40m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Spicy Egg Biryani, wash and soak rice in 1 cup of water for about 20 minutes
/2 basmati rice(1 cup) - 2
Grind the ginger, garlic and green chillies in a pestle and mortar
green chillies - chopped(3)inch ginger(2)cloves garlic(6)red chilli powder(1 teaspoon) - 3
Heat olive oil in the pressure cooker on medium heat, add the sliced onions and cook them till they caramelize
onions - thinly sliced(2)onion - sliced and caramelized(1)figaro pure olive oil(1 tablespoon)onions - sliced and caramelized(2) - 4
This will take about 5-7 minutes
- 5
Add the ginger garlic paste and add whole spices
whole eggs - hard boiled(3)inch ginger(2)cloves garlic(6) - 6
Saute until you can smell the delicious aromas
cashew nuts - roasted in ghee until browned(1/4 cup)cashew nuts - roasted in ghee until browned(1/4 cup) - 7
Add the pureed tomatoes, the turmeric powder, red chilli powder and garam masala powder, and mix well
tomatoes - pureed(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)figaro pure olive oil(1 tablespoon) - 8
When the masala is mixed properly, add the boiled eggs
whole eggs - hard boiled(3)garam masala powder(1 teaspoon) - 9
Next add the rice, saffron milk, yogurt, salt and mint
/2 basmati rice(1 cup)mint leaves (pudina) - chopped(1/4 cup)saffron strands - a few strands soaked in milksalt - to taste - 10
Add 3 cups water and cook for three whistles and turn off the heat
- 11
Once done, turn off the heat and allow the egg biryani to rest for a few minutes
- 12
Garnish with caramelized onions, coriander leaves and cashew nuts
onions - thinly sliced(2)onion - sliced and caramelized(1)mint leaves (pudina) - chopped(1/4 cup)bay leaves (tej patta)(2)onions - sliced and caramelized(2)coriander (dhania) leaves - few sprigs choppedcashew nuts - roasted in ghee until browned(1/4 cup)coriander (dhania) leaves - few sprigs choppedcashew nuts - roasted in ghee until browned(1/4 cup) - 13
Serve Spicy Egg Biryani along with Onion Raita and Mirchi Ka Salan for a delicious weekend meal
onion - sliced and caramelized(1)
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Spicy Egg Biryani Recipe with Figaro Olive Oil
A eggetarian Indian recipe with /2 basmati rice, onions - thinly sliced, onion - sliced and caramelized. Ready in 1h 40m, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Spicy Egg Biryani, wash and soak rice in 1 cup of water for about 20 minutes
/2 basmati rice(1 cup) - 2
Grind the ginger, garlic and green chillies in a pestle and mortar
green chillies - chopped(3)inch ginger(2)cloves garlic(6)red chilli powder(1 teaspoon) - 3
Heat olive oil in the pressure cooker on medium heat, add the sliced onions and cook them till they caramelize
onions - thinly sliced(2)onion - sliced and caramelized(1)figaro pure olive oil(1 tablespoon)onions - sliced and caramelized(2) - 4
This will take about 5-7 minutes
- 5
Add the ginger garlic paste and add whole spices
whole eggs - hard boiled(3)inch ginger(2)cloves garlic(6) - 6
Saute until you can smell the delicious aromas
cashew nuts - roasted in ghee until browned(1/4 cup)cashew nuts - roasted in ghee until browned(1/4 cup) - 7
Add the pureed tomatoes, the turmeric powder, red chilli powder and garam masala powder, and mix well
tomatoes - pureed(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)figaro pure olive oil(1 tablespoon) - 8
When the masala is mixed properly, add the boiled eggs
whole eggs - hard boiled(3)garam masala powder(1 teaspoon) - 9
Next add the rice, saffron milk, yogurt, salt and mint
/2 basmati rice(1 cup)mint leaves (pudina) - chopped(1/4 cup)saffron strands - a few strands soaked in milksalt - to taste - 10
Add 3 cups water and cook for three whistles and turn off the heat
- 11
Once done, turn off the heat and allow the egg biryani to rest for a few minutes
- 12
Garnish with caramelized onions, coriander leaves and cashew nuts
onions - thinly sliced(2)onion - sliced and caramelized(1)mint leaves (pudina) - chopped(1/4 cup)bay leaves (tej patta)(2)onions - sliced and caramelized(2)coriander (dhania) leaves - few sprigs choppedcashew nuts - roasted in ghee until browned(1/4 cup)coriander (dhania) leaves - few sprigs choppedcashew nuts - roasted in ghee until browned(1/4 cup) - 13
Serve Spicy Egg Biryani along with Onion Raita and Mirchi Ka Salan for a delicious weekend meal
onion - sliced and caramelized(1)
Rate this recipe
