Spicy Egg Biryani Recipe with Figaro Olive Oil
Total Time: 100 minutes
Cuisine: Indian
Ingredients:
- tomato
- basmati rice
- salt
- ginger
- garam masala powder
- coriander (dhania) leaves
- bay leaves (tej patta)
- red chilli powder
- cloves garlic
- figaro pure olive oil
- curd
- cashew nuts ghee ed
- onion
- cinnamon stick (dalchini)
- cloves (laung)
- mint leaves (pudina)
- eggs
- turmeric powder
- green chillies
- saffron strands strands milk
Instructions:
- To begin making the Spicy Egg Biryani, wash and soak rice in 1 cup of water for about 20 minutes
- Grind the ginger, garlic and green chillies in a pestle and mortar
- Heat olive oil in the pressure cooker on medium heat, add the sliced onions and cook them till they caramelize
- This will take about 5-7 minutes
- Add the ginger garlic paste and add whole spices
- Saute until you can smell the delicious aromas
- Add the pureed tomatoes, the turmeric powder, red chilli powder and garam masala powder, and mix well
- When the masala is mixed properly, add the boiled eggs
- Next add the rice, saffron milk, yogurt, salt and mint
- Add 3 cups water and cook for three whistles and turn off the heat
- Once done, turn off the heat and allow the egg biryani to rest for a few minutes
- Garnish with caramelized onions, coriander leaves and cashew nuts
- Serve Spicy Egg Biryani along with Onion Raita and Mirchi Ka Salan for a delicious weekend meal