Hyderabadi Egg Biryani


Biryani is a persian dish popular in India, Pakistan and Bangladesh made with basmati rice prepared together with yogurt, spices, meat, fish or vegetables as an alternative. The Persian word "beryan" means "fried" or "roasted". It was brought to India by the mughals, and from that moment became a characteristic dish. The Indian eggs and vgetables biryani recipe looks like a preparation absolutely charming, typical of the Indian territory.


Egg Biryani

Ingredients:

1 cup rice
2 eggs
1 cup green beans
1 carrot
2 cloves
2 garlic cloves
2 cardamom pods
2 tbsp cilantro
1 tsp cumin seeds
1 tsp coriander seeds
1 potato, diced
1 onion
1 tbsp oil
1 cup cauliflower
1 tsp turmeric
Salt, pepper and lemon juice to taste

Preparation:

Wash the rice and cook in a saucepan with the cloves, cardamom for 20 minutes. Meanwhile, boil the eggs seperately.

Grind the onion, garlic, cumin, coriander, chili, salt, pepper and turmeric.

Heat a frying pan with oil, and add the spice mixture. Add the potato, green beans, carrots and cauliflower and cook for about ten minutes.

When the rice is ready, pour into a bowl with the vegetable mix and cilantro. Add the lemon juice and bake at 180°C for 25 minutes.

Add the chopped coriander. Combine the eggs and serve. 

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