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Eggs Biryani

Desi.Foods's picture
  Basmati rice 2 Cup (32 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  Oil 8 Tablespoon
  Eggs 4
  Green chilies 5
  Garlic ginger paste 2 Tablespoon
  Onion 1
  Cinnamon stick 2
  Cloves 3
  Coriander leaves 1 Tablespoon
  Turmeric powder 1⁄4 Teaspoon
  Salt To Taste

Cut each egg into 2 halves to make 8 egg halves.
Also chop the chillies and onions into small pieces.
Put some oil in a pan, heat it and then add cinnamon, cloves, ginger garlic paste, chillies and onions.
Fry for 3 mins.
Add rice to the pan along with the water, eggs, turmeric powder and salt.
Cook on high flame till the water reaches boiling point and then cover with lid and simmer on low heat till done.
Garnish with coriander leaves and serve hot.

Recipe Summary

Main Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2831 Calories from Fat 1274

% Daily Value*

Total Fat 144 g221.2%

Saturated Fat 22.6 g112.9%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1862.9 mg77.6%

Total Carbohydrates 327 g108.9%

Dietary Fiber 12 g47.9%

Sugars 15.4 g

Protein 56 g111.6%

Vitamin A 51.8% Vitamin C 227.7%

Calcium 30.5% Iron 53.7%

*Based on a 2000 Calorie diet

Eggs Biryani Recipe