Egg Biryani

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Basmati Rice	2 cup	432.18	129654
Egg	6 nos	465	31.8	1.26
Onion	50 gram	20	0.05
Ginger Garlic Paste	2 teaspoon	0.44
Green Chillies	2 nos	7.2
Clove	3 nos	4.95	0.3
Black Pepper	1 teaspoon	11
Bay Leaf	2 tablespoon	11.98
Cardamom	3 teaspoon	18	0.3
Red Chili Powder	1 teaspoon	14.4	0.21
Coriander Powder	1 teaspoon	5.78	0.05
Garam Masala	1 teaspoon	13.3
Cinnamon Stick	4 nos	54.44	1.6
Cumin Seed	1 teaspoon	7.6	0.42
Oil	4 tablespoon	967.68	136
Coriander Leaves	1 tablespoon	0.18
Salt	1 as required	0
Total		2034.13	129824.73	1.26

Preparation Method

1. 01 Heat Oil (3 tbsp.) in a pan. Add Cumin Seed, green and brown Cardamom, Cinnamon Stick, Clove, Black Pepper and the Bay Leaf. Fry for a minute. Reduce the heat
2. 02 Add sliced Onion, green Chilies, Ginger Garlic Paste and fry unTil light golden brown.
3. 03 Add Red Chili Powder, Coriander Seedss powder, Garam Masala and Salt. Mix well.
4. 04 Add Rice and Water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the
5. 05 Rice upside down once, while its getting cooked.
6. 06 Meanwhile keep three Egg for bOiling.
7. 07 Take the remaining three Egg and beat in a bowl. Add Salt to it and beat again.
8. 08 Heat Oil (1 tbsp.) in a pan. Pour the beaten Egg. Continuously stir it and cook unTil golden
9. 09 Cut the bOiled Egg into rings (thin slices). Arrange in the Corners of the serving dish plate.
10. 10 Once you are done with the Rice, add the scrambled Egg to the Rice and slowly mix it taking
11. 11 care that you do not break the Rice grains.
12. 12 Put the Rice in the centre of the dish plate.
13. 13 Garnish with Coriander Seedss leaves and serve hot.