Name: Spicy Egg Biryani Recipe with Figaro Olive Oil Made Easy
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cup Basmati rice; 2 Onions - thinly sliced; 1 Onion - sliced and caramelized; 2 Tomatoes - pureed; 3 Whole Eggs - hard boiled; 3 Green Chillies - chopped; 2 inch Ginger; 6 cloves Garlic; 1/4 cup Mint Leaves (Pudina) - chopped; 1/2 cup Curd (Dahi / Yogurt); Saffron strands - a few strands soaked in milk; 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Red Chilli powder; 1 teaspoon Garam masala powder; 2 Bay leaves (tej patta); 2 inch Cinnamon Stick (Dalchini); 2 Cloves (Laung); Salt - to taste; 1 tablespoon Figaro Pure Olive Oil; 2 Onions - sliced and caramelized; Coriander (Dhania) Leaves - Few sprigs chopped; 1/4 cup Cashew nuts - roasted in ghee until browned; Coriander (Dhania) Leaves - Few sprigs chopped; 1/4 cup Cashew nuts - roasted in ghee until browned

Ingredients

1 1/2 cup Basmati rice
2 Onions - thinly sliced
1 Onion - sliced and caramelized
2 Tomatoes - pureed
3 Whole Eggs - hard boiled
3 Green Chillies - chopped
2 inch Ginger
6 cloves Garlic
1/4 cup Mint Leaves (Pudina) - chopped
1/2 cup Curd (Dahi / Yogurt)
Saffron strands - a few strands soaked in milk
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Red Chilli powder
1 teaspoon Garam masala powder
2 Bay leaves (tej patta)
2 inch Cinnamon Stick (Dalchini)
2 Cloves (Laung)
Salt - to taste
1 tablespoon Figaro Pure Olive Oil
2 Onions - sliced and caramelized
Coriander (Dhania) Leaves - Few sprigs chopped
1/4 cup Cashew nuts - roasted in ghee until browned
Coriander (Dhania) Leaves - Few sprigs chopped
1/4 cup Cashew nuts - roasted in ghee until browned

Instructions

To begin making the well-seasoned Egg Biryani, wash and soak rice in 1 cup of moisture for about 20 mins.Grind the ginger, garlic and green chillies in a pestle and mortar.burning up olive fat in the pressure cooker on medium burning up, toss in the sliced onions and burning up them till they caramelize.

This will take about 5-7 mins. toss in the ginger garlic paste and toss in whole spices.

Saute until you can smell the scrumptious aromas.toss in the pureed tomatoes, the turmeric dusting masala condiment, red chilli dusting masala condiment and garam masala dusting masala condiment, and combine well.When the masala is mixed properly, toss in the boiled eggs. Next toss in the rice, saffron dairy liquid, yogurt, seasoning and mint.toss in 3 cups moisture and burning up for three whistles and turn off the burning up.Once done, turn off the burning up and allow the egg biryani to rest for a few mins.finish off with caramelized onions, coriander leaves and cashew nuts. dish up well-seasoned Egg Biryani along with shallot Raita and Mirchi Ka Salan for a scrumptious weekend meal.

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Spicy Egg Biryani Recipe with Figaro Olive Oil Made Easy

30 Min Prep

70 Min Cook

4 Servings

Eggetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Spicy Egg Biryani Recipe with Figaro Olive Oil Made Easy

30 Min Prep

70 Min Cook

4 Servings

Eggetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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