Scrambled Egg Briyani

Scrambled Egg Briyani

A spicy Indian rice.



  1. 1 Cup Basmati Rice / Briyani
  2. 1/2 Cup Onion Chopped / Sliced
  3. 1/2 Cup Tomato Chopped
  4. and 2 Cloves Cinnamon Cardomom ,
  5. 1 Bay Leaf
  6. 1/2 Teaspoon Fennel seed
  7. 1 Teaspoon Chilli Powder
  8. 1 Teaspoon Ginger Garlic Paste
  9. 1 Tablespoon Curd
  10. 2 Green Chilli
  11. 2 Tablespoons Coriander Leaves Chopped
  12. 2 Tablespoons Oil
  13. 2 Cups Water
  14. To Taste Salt
  15. 4 Egg
  16. 1/2 Cup Onion
  17. 1 Teaspoon Chilli Powder
  18. 1/2 Teaspoon Coriander Powder
  19. 1 Tablespoon Garam Masala
  20. To Taste Salt
  21. 1 Tablespoon Oil


30 mins
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    Soak Rice for 1/2 - 1 hour. Heat the oil in a pressure cooker, add cinnamon, bay leaf, cloves, cardamom, fennel seeds, onion, and saute for one minute.

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    Add tomato, ginger garlic paste, green chilli and saute till tomato turns mushy. Then add all the powders, salt, coriander leaves, curd, water, salt, rice and mix well. Pressure cook for 3 whistles.

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    Meanwhile, heat the oil in a pan, add onion, salt and saute for one minute. Add all powders, little water, egg and saute for five more minutes. When it scrambles, turn off the heat and keep it aside.

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    Now add scrambled egg into cooked rice and mix well. Serve hot with Onion Raita.

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