Egg Biryani

AuthorChef Devagi
Rating

A fast alternative to meat biryani that still has a good amount of protein. Although each standard serving is a bit high in carbs, it can still be enjoyed in moderation.

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Nutrition Facts

Servings 4


Amount Per Serving
Calories 391
% Daily Value *
Total Fat 11.5g18%
Total Carbohydrate 60.1g21%
Sugars 12.4g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields4 Servings
Total Time45 mins

For Omelette
 4 large eggs
 ½ tsp turmeric powder
 1 large onionfinely chopped
 2 green chillieschopped
 ½ tsp salt
 1 tsp cooking oilAny type of oil is fine
For Masala
 2 tsp ghee or cooking oil
 2 large onionssliced
 2 tomatoeschopped
 4 green chilliesslit lengthwise
 1 tbsp garlic-ginger paste
 1 tsp salt
 handful of mint and coriander leavesfinely chopped
 2 tbsp low fat yogurt
 1.50 tsp curry powder
For Rice
 2 tsp cooking oil or ghee
 3 cardomoms
 2 cloves
 1 cinnamon stick
 1 large onionsliced
 500 g white ricewashed and soaked for 3 hours
 1000 ml water
 1.50 tsp salt
 1 pinch saffron

1

OMELETTE: Beat eggs with turmeric powder, chopped onion, green chillies, and salt.

2

Heat a pan with 1 tsp of cooking oil. Pour the egg mixture and make a large omelette.

3

Once cooked, move omelette to a plate, roll it up, and cut into 1 cm wide pieces.

4

MASALA: heat oil or ghee in a pan or wok.

5

Add onion slices and cook until golden brown. Add green chillies, tomatoes, garlic-ginger paste, and salt. Cover and cook until tomatoes are soft.

6

Add chopped mint and coriander, yogurt, and curry powder. Combine well and cook for 2 minutes.

7

Add shredded omelette and mix.

8

RICE: heat ghee or oil and fry spices until aromatic.

9

Add onion and cook until golden-brown. Add drained rice and stir continuously for 2-3 minutes on low heat.

10

Add water, salt, and saffron and cook until rice is done.

11

Discard the whole spices. To serve, place rice on a plate and mix with masala and omelette. Sprinkle with mint and coriander if desired.

Category

Ingredients

For Omelette
 4 large eggs
 ½ tsp turmeric powder
 1 large onionfinely chopped
 2 green chillieschopped
 ½ tsp salt
 1 tsp cooking oilAny type of oil is fine
For Masala
 2 tsp ghee or cooking oil
 2 large onionssliced
 2 tomatoeschopped
 4 green chilliesslit lengthwise
 1 tbsp garlic-ginger paste
 1 tsp salt
 handful of mint and coriander leavesfinely chopped
 2 tbsp low fat yogurt
 1.50 tsp curry powder
For Rice
 2 tsp cooking oil or ghee
 3 cardomoms
 2 cloves
 1 cinnamon stick
 1 large onionsliced
 500 g white ricewashed and soaked for 3 hours
 1000 ml water
 1.50 tsp salt
 1 pinch saffron

Directions

1

OMELETTE: Beat eggs with turmeric powder, chopped onion, green chillies, and salt.

2

Heat a pan with 1 tsp of cooking oil. Pour the egg mixture and make a large omelette.

3

Once cooked, move omelette to a plate, roll it up, and cut into 1 cm wide pieces.

4

MASALA: heat oil or ghee in a pan or wok.

5

Add onion slices and cook until golden brown. Add green chillies, tomatoes, garlic-ginger paste, and salt. Cover and cook until tomatoes are soft.

6

Add chopped mint and coriander, yogurt, and curry powder. Combine well and cook for 2 minutes.

7

Add shredded omelette and mix.

8

RICE: heat ghee or oil and fry spices until aromatic.

9

Add onion and cook until golden-brown. Add drained rice and stir continuously for 2-3 minutes on low heat.

10

Add water, salt, and saffron and cook until rice is done.

11

Discard the whole spices. To serve, place rice on a plate and mix with masala and omelette. Sprinkle with mint and coriander if desired.

Egg Biryani

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