Egg Biryani.
Egg Biryani most diverse and have mind taste that unique. Some types of Egg Biryani recipes are also enough convenient to process and do not pick up long. Although not everyone likes Egg Biryani food, nowadays some people are getting attached and like the various Egg Biryani foods on hand. This could be visible than the number of restaurants that prepare Egg Biryani as one of the dish. You can cook Egg Biryani using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Egg Biryani
- Prepare 2 of eggs.
- Prepare 250 grms of Basmati rice.
- It's 1 teaspoon of red chilli powder.
- You need 1 of chopper tomato.
- Prepare 1 teaspoon of Turmeric powder.
- It's 1 teaspoon of Jeera powder.
- It's 1 tablespoon of Dhaniya powder.
- You need as required of Food colour.
- You need few of Coriander leaves.
- It's 3 of big chopped onion.
- You need 1 packet small of Biryani masala.
- Prepare 10 of Kaju.
Egg Biryani step by step
- Firstly boil the rice by adding whole garam masala salt oil half a lemon and keep aside by stealing the water..
- Then in another Pan make the egg gravy-like by adding oil jeera chopped onion chopped tomato ginger garlic paste all the powder masala mentioned above then add the boiled egg and one boil potato add garam masala and keep aside..
- Then another Pan adds 1 tablespoon of ghee and make the layer of those rice and those egg masala add a pinch of food color coriander leaves and Kaju n fried onion cover it for 2 to 5 minutes and joy..
To get ingredients for manufacture Egg Biryani recipes is also not tough. You can easily get the main ingredients at the closest supermarket and even on the market. There are much types of Egg Biryani that are convenient and fast to process into delicious dishes. You can always praxis this Egg Biryani recipe at home, and can provide it to your children and extended family. If you wish to cook different foods on our website, we supply sundry types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try their.
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