13 Sep

egg bryani  


For all the ardent biryani lovers and begginers in cooking or bachlore’s – this is a easy but equally yummy biryani. This dish is one of the best dishes to treat all those who do not eat meat but enjoy eating eggs. Egg biryani is one among the original feel and taste of the true Mughlai food.

serves: 4

cooking time: 40 minutes


  • 4 cups Basmati rice
  • 6 Boiled eggs
  • 1/2 cup Yogurt
  • 2 Onions, Medium sized
  • 6 Green chilies
  • half a bunch of  Mint leaves
  • Half a bunch Coriander leaves
  • 1 tsp Red chilli powder
  • 1 tsp garam masala powder
  • 1 full tsp – ginger garlic paste
  • 2 tsp  black pepper powder
  • few cashew nuts
  • To taste Salt
  • olive oil- 1/2 cup
  • 1 tbsp Ghee
  • 1/2 tbsp Whole garam masala
  • 1 tbsp Lemon juice

egg - biryani


Wash and soak the basmati rice for atleast half an hour. Boil eggs and keep aside.

In a large bottomed vessel, heat the oil and add cashews, whole garam masala (spices) till they splutter and fill your kitchen with aroma. Fry the finely sliced onions and green chillies, until they become golden brown . Add ginger garlic paste and close the lid for 1 or 2 minutes. Add mint coriander ,garam masala,red chilli powder,salt and yoghurt and simmer on low fire. Add the water measured according to the rice ( 1 & 1/2 cup water to 1 cup of basmati rice) , till it boils. Add soaked rice and mix well and cook covered till rice is done.

While the rice is cooking, Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it. Mix two tsp black pepper powder and 1/2 tsp salt and rub it in the slits of eggs gently without breaking the egg whites.Heat a non stick pan add 3 tsp oil and roast the eggs on low fire on both the sides. Drain on an absorbent paper/ kitchen tissues and keep aside.

When the air holes appear on the rice surface,( when it is 80 percent done) reduce the stove heat to low. and place a heavy weight on top. Cook until all of the water has absorbed and the rice is tender. Serve hot garnished with the fried eggs and along with a simple cucumber raita.

egg biryani



Armenian bulgar wheat salad also known as “Eech” is a spicer version of tabouleh and is popular all over the gulf.  Middle Easterners, especially Armenians are known to use a lot of bulgur in their diet.


Bulgur is what’s left after wheat kernels have been steamed, dried, and crushed. This cereal grain has been a food staple for years because it offers an inexpensive source of low-fat protein, making it a wonderfully nutritious addition to your low-calorie meal plan. High in fiber and protein, and low in fat and calories, bulgur is another food that offers bulk and nutrients to fill you up without adding pounds. One thing to keep in mind, a cup of bulgur has fewer calories, less fat, and more than twice the fiber of brown rice.

egg biryani1

Prep Time: 15 minutes
preparation : 1 and half hour

  •  1 cucumber chopped
  •   handful of fresh herbs- parsley/dill/mint
  •   juice from 1 lemon
  • 1 tsp all spice powder
  • 2 medium tomatoes, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate airils
  • lettuce to scoop out the salad

armenian bulgar salad

In a bowl, place bulgur wheat with enough boiling water to cover. Allow to sit for about 15 minutes. Start preparing and chopping veggies.Combine the veggies, herbs and spice. Mix well.

Drain bulgur wheat from excess water. Mix in olive oil,lemon juice and adjust sesonings. Cover and refrigerate a few hours before serving. Serve with grape leaves/ romaine lettuce leaves/tender cabbage leaves.

Serve this salad as a side dish with any grilled meat or chicken, or stuff into a pita with some falafel or chickpeas for a filling(vegan) lunch. The salad tastes best when it is chilled a couple of hours before serving.
NOTE:- * To add more flavour and spice you may add cayenna pepper/ aleppo pepper/ sriracha/ chilli paste……etc.

* you can elaborate and add other vegetables such as carrots, cucumbers, sweet peppers or red onions or scallions. 

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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