Egg cooker biriyani



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for rice

basmati rice 3 cup


water 4 and half cup

cinnamon stick cardamom cloves 4 pieces each

fennel seeds 1 pinch

fried cashew,onion,raisins


for masala

eggs boiled 5 no

ginger garlic paste 1 tablespoon

Onion 4 no

tomato 5 no

chopped coriander leaves and mint leaves

redchilly powder 1 teaspoon

coriander powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

cumin and pepper powder 1/2 teaspoon

Coconut milk thick 3 tablespoon

sugar 1/4 teaspoon

Oil 1 tablespoon g

hee 1 tablespoon



Heat a cooker, add ghee and oil together, roast cashews and kismis and keep aside, in the same oil fry onion and set aside. Add ginger garlic chopped and curry leaves, saute it well, add onion, and some spices, add salt and turmeric, saute until it turns brown color, next add masalas, next add tomato cook well, now add coconut milk, mix well, add boiled egg, mix all well, add a pinch of sugar and required salt, add chopped herbs and turn off flame, and transfer the masala to a pot, left 1/4 of masala in cooker, add water, spices and salt, allow it to boil, add rice, cover the cooker and cook for 1 whistle. Add fried ingredients, masala, and herbs in to the rice, cover the cooker for 5 minutes, now you can serve it.

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