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Brown Rice Egg Biryani
INGREDIENTS
- 1½ CUPS RIPURAJ BASMATI RICE, SOAKED AND DRAINED
- 4-5 EGGS, HARD BOILED AND PEELED
- 1-2 TABLESPOONS GHEE
- 2 MEDIUM POTATOES, BOILED, PEELED AND CUT INTO LARGE CUBES
- 3-4 GREEN CARDAMOMS
- 4-5 CLOVES
- 1 INCH CINNAMON
- 2 MEDIUM ONIONS, CUT INTO CUBES
- 1 TABLESPOON GINGER-GARLIC PASTE
- ¼ TEASPOON TURMERIC POWDER
- ¼ TEASPOON RED CHILLI POWDER
- 2 MEDIUM TOMATOES, CUT INTO CUBES
- SALT TO TASTE
- 2-3 GREEN CHILLIES
- 4 TABLESPOONS YOGURT
- ¾ CUP BROWNED ONIONS + FOR GARNISHING
- ¼ CUP FRESH MINT LEAVES
- A FRESH CORIANDER SPRIG FOR GARNISHING
INSTRUCTIONS
- HEAT GHEE IN A DEEP NON-STICK PAN. ADD EGGS AND SAUTÉ TILL LIGHTLY BROWNED. REMOVE FROM PAN AND PUT IN A BOWL.
- IN THE SAME PAN, ADD POTATO CUBES AND SAUTÉ TILL LIGHTLY BROWNED. REMOVE FROM HEAT AND PUT IN ANOTHER BOWL.
- IN THE SAME PAN, ADD CARDAMOMS, CLOVES AND CINNAMON AND SAUTÉ TILL FRAGRANT. ADD ONIONS AND SAUTÉ FOR A MINUTE.
- ADD GINGER-GARLIC PASTE, MIX AND SAUTÉ FOR A MINUTE. ADD TURMERIC POWDER, RED CHILLI POWDER AND TOMATO AND MIX WELL. ADD SALT, MIX AND COOK TILL THE TOMATOES TURN SOFT AND PULPY.
- ADD GREEN CHILLIES AND RIPURAJ BASMATI RICE AND MIX WELL. ADD YOGURT AND MIX WELL.
- ADD BROWNED ONIONS AND MINT LEAVES. CUT SAUTÉED EGGS INTO HALVES AND ADD ALONGWITH SAUTÉED POTATOES AND 3 CUPS HOT WATER. MIX WELL AND BRING IT TO A BOIL. COVER AND COOK ON LOW HEAT TILL THE RICE IS FULLY DONE.
- TRANSFER BIRYANI ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH BROWNED ONIONS AND CORIANDER SPRIG.