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Egg Biriyani In Rice Cooker


Basmati rice - 1 1/2 cup
Egg - 4
Chopped vegetables - 1 1/2 cup
(Carrot, French Beans, Cauliflower, Potato, Capsicum, Green Peas)
Onions - 2 big, sliced
Tomato - 4 medium, chopped finely
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Green chillies - 3 to 4, finely chopped
Mint leaves - 1/4 cup
Coriander leaves - 2 tbsp, chopped
Curd - 1 cup
Milk - 1/2 cup
Turmeric powder - 2 tsp
Coriander powder - 1 tbsp
Red chilly powder - 2 tbsp
Garam masala - 2 tsp
Ghee - 1/4 cup
Bay leaves - 2
Cinnamon - 1" piece
Cardamom - 3
Cloves - 4
Salt- to taste

To garnish:
Onion - 1 big, sliced thinly
Mint leaves


1. Wash and soak the rice for 30 minutes. Hard boil the eggs. Make vertical cuts on the eggs and keep aside. Fry the onions for garnish till golden and crispy and keep aside.

2. Heat ghee in a pan/kadai. Add bay leaves, cardamon, cinnamon and cloves. Fry for a minute. Add ginger, garlic, green chillies and onions. Fry till onions are golden.

3. Add the tomatoes and fry for 4-5 minutes. Add chopped vegetables, coriander leaves, mint leaves, turmeric powder, coriander powder, red chilly powder, garam masala, curd, salt and mix well. Fry for 5-6 minutes.

4. Add milk and stir well. Transfer this to the rice cooker. Put the eggs in the masala. Add the soaked rice and 3 cups water.

5. Put the lid on and turn to the cook mode. Once it switches to warm mode, let it sit closed for another 15-20 minutes.

6. Open lid and fluff with a fork. Garnish with fried onions and mint leaves.

Serve hot with raita.

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