Egg And Vegetable Tawa Biryani Recipe

About this recipe

A fragrant and flavorful egg biryani cooked on a tawa, blending aromatic spices with basmati rice and fresh vegetables for a hearty dinner.

Ingredients

• 1 kg Basmati Rice
• 6 pcs White Eggs
• 250 g Carrot
• - Tomato Ketchup
• 500 g Onion
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 100 g Coriander Leaves
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain.
2. 2. Boil the eggs, peel them, and set aside for later use.
3. 3. Heat vegetable oil on a tawa or flat pan and add cumin seeds until they splutter.
4. 4. Add chopped onions, ginger, garlic, and green chilies, sauté until golden brown.
5. 5. Stir in the chopped tomatoes, turmeric, red chili powder, and salt, cooking until the tomatoes soften.
6. 6. Add diced carrots and green beans, cook for 5 minutes until the vegetables are tender.
7. 7. Mix in garam masala, coriander leaves, and mint leaves for enhanced flavor.
8. 8. Add the soaked rice to the tawa along with water, cover and cook until the rice is fully cooked.
9. 9. Slice the boiled eggs and gently layer them over the rice mixture.
10. 10. Cover the tawa again and let it cook on low heat for 5 minutes to absorb flavors.
11. 11. Gently mix the biryani to distribute the eggs and vegetables evenly.
12. 12. Garnish with fresh coriander leaves before serving hot.