Sunday, August 12, 2012

Scrambled Egg Biriyani

Cooking time : 20 mins
Serves           : 2

This is my favourite biriyani and  is a very easy to make tasty  Biriyani. Whenever I want to cook Biriyani fast, I prefer this method. So far, I have posted Biriyani in which i used ground masala. But this time, I used only powders. So, it is simple to make. Do try this Muttai Podimas Biriyani. I used Basamthi Rice.

Eggs                                                               - 4 no
 Seeraga Samba Rice/Basmathi Rice             - 1 1/2 cups
Onion ( chopped lengthwise)                         -  1
Tomato                                                           -  2  
Ginger Garlic Paste                                        - 2 tsp                          
Ghee                                                               -  2 tbsp
Green chillies                                                 - 4
Turmeric Powder                                            - 1/4 tsp
Red Chilli Powder                                          - 1 1/2 tsp

Coriander Powder                                           - 2 tsp
Pepper Powder                                                - 2 tsp
Garam Masala                                                  - 1 tsp

cloves                                                               -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                  -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Prepare Scrambled Eggs:
Onion                           - 1              
Salt                               - To Taste
Pepper                          - 1 tsp
Red Chilli Powder        - 1 tsp


  1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. 
  2.  In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Turmeric Powder, Salt, Red Chilli Powder, Coriander Powder, Pepper, Garam Masala and stir well.
  3.  At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.Pressure cook for 2 whistles in medium flame and keep in simmer for 5 mins and remove from the flame.
  4. Now, add the scrambled eggs to the biriyani and mix well and Serve hot with Raitha.

Preparing Scrambled Eggs:

  1. In a bowl, break and add the eggs one by one. Add Salt, Red Chilli powder, Pepper to this mixture and beat thoroughly. 
  2. In a small Pan, heat 1 tbsp oil and fry onions till it becomes golden brown. Add the mixture from step 1 and let it cook for a minute.
  3. Break the egg into small pieces using spatula.


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