- Basmathi Rice
- Corainder Leaves
- Green Chilli’s
- Chilli Powder
- Kacha Masala
- Ginger & Garlic Paste
- Sajeer ( Shahi Jeera )
- Cashew nuts
- Coriander Powder
- Lemon Juice
- Garam Masala
Wash 1 glass of rice and soak it for 1/2 hour. Boil 3 eggs and remove the shells and give 4 cuts with knife and keep it aside.
Heat 3 tbsp of oil in a pan add chopped cashew nuts, 1/4 tsp of shahi jeera, 1/4 tsp of kacha masala, & 2 long shopped onions, 3 slit green chilli’s and fry it until it turns its colour.
Now add 1/4 tsp of turmeric, 1/2 tsp of G & G paste, 1 tsp of chilli powder, 1/2 tsp of coriander powder, 1/4 tsp of garam masala, hand full of mint, & coriander,salt to taste and mix them well.
Add 2 tbsp of curd and 3 tbsp of lemon juice and add 3 boiled eggs in it and mix well and cook for some time so that masala gets mixed up with eggs.
Now add 1 1/2 glass of water for 1 glass of rice and let that come to boil. Once it starts boiling add soaked rice to it and let it boil.
When water evaporates its time to add 1 tsp of ghee, mint and close the lid and cook it in slow flame for 5 m.
Rice is done now, don’t remove it immediately,let it cool for some time then serve it with any gravy or raita.
Enjoy Egg Biryani…………