Ande aur sabzi ki biriyani is made of boiled egg and vegetables cooked in spies and rice.
Ingredients:
- Long rice (1 cups)
- Egg (3)
- Green Peas (1 cup)
- Onion (1, chopped)
- Carrot (1, chopped)
- Green Chillies (2, split )
- Tomatoes (2, chopped)
- Potato (1, chopped)
- Ginger garlic paste (1 tbsp)
- Bay leaf (1)
- Cinnamon stick (1 inch)
- Cloves (4)
- Cardamom (4)
- Salt as per taste
- Oil ( 2 tbsp)
Method:
- Boil green peas, carrot, egg, potato and keep it aside.
- Soak the rice in water for about 20 minutes and drain away the water.
- Heat oil in a vessel, add ginger garlic paste and fry till the aroma spreads.
- Add onion and saute till golden brown.
- Add the boiled vegetables and fry again.
- Add green chillies, clove, cinnamon sticks, bay leaf and cardamom and saute.
- Add salt per taste and chopped tomatoes and saute till the tomatoes are cooked.
- Add soaked rice and mix well. Add water and mix again. Add water till the water reaches 1 inch above the rice level.
- Bring it to boil. Then in medium flame, close it with a lid for 5 minutes.
- Then in slow flame, cook it for 10 minutes.
- Add boiled egg and cook it for another 5 minutes till the rice is completely cooked.
- Switch off the flame and close the biryani with a lid for 5 minutes.
Biriyani is ready to be served with the relish.
To make the relish:
Ingredients:
- Yoghurt ( 2 cups)
- Coriander leaves ( 1 cup chopped)
- Mint leaves (1 cup chopped)
- Onion (1, chopped)
- Green chilly (1, chopped)
- Salt as per taste.
Method:
- In a bowl wisk the yoghurt, add coriander leaves, mint leaves, onion, green chilly, salt and mix well.
- Relish or raita is ready.
Egg Biriyani taste best when served hot with the relish.
You might also like:
[get_posts category=”51″ numberposts=10]