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In a medium sized pan, add and cook butter, corn kennels, bell peppers.

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Cheesy Biscuit Bites



  • Total Time : 20-25 mins
  • Serves : 4


You will need following equipments.

  • Stove
  • Medium Sized Pan


You will need following ingredients.

  • 1 tbsp butter
  • 1 cup boiled corn kennels
  • 1/2 cup red/yellow/green bell peppers
  • 1 tbsp all purpose flour
  • To taste Salt
  • Pinch of Pepper Powder
  • Pinch of Oregano
  • 1 tbsp Tomato Sauce
  • 1 tbsp Chilli Sauce
  • 1 cube grated processed cheese
  • 16pc Salted Biscuits
  • 1 cup masala sev

Akshay profile image
Akshay

1 year, 1 month ago

image for recipe Egg Biryani

Egg Biryani

This Egg Biryani recipe is one of the most special recipe out of my closet. Check this authentic Egg Biryani recipe step by step. It's a recipe which I tried from one of online recipes available from Padhu's Kitchen.

Cooking time
20 mins
Prep time
15 mins
Serves
2


Ingredients

3

Eggs

1 Cup

Basmati Rice

2

Onion

10

Cashew Nuts

2

Green Chilly

1.5 Tsp

Ginger Garlic Paste

Fistful

Corriander Leaves

Fistful

Min Leaves

3 Tbsp

Curd

2 Tbsp

Fried Onions

To taste

Salt

1/4 Tsp

Turmeric powder

1 Tsp

Chilli powder

1 Tsp

Garam Masala powder

1 Tsp

Biryani Masala Powder

2 Tbsp

Oil

2 Tbsp

Ghee

1 inch

Cinnamon

1

Green cardamom

2

Cloves

3-4 Strands

Saffron

1 Tbsp

milk

Method

  1. For Fried Onions - Cut onion lengthwise, dry it a little and deep fry in oil on medium flame until brown.


  2. Wash and soak Basmati rice in water for 30-40 minutes. After 30 minutes, drain the water completely and saute basmati rice in a tsp of ghee for a few seconds. This step is optional but adds flavor to the biryani.


  3. Cut onion lengthwise and keep it ready. Wash and finely chop mint and coriander leaves.


  4. Soak saffron in a tbsp of warm milk.


  5. Heat oil & ghee and add the ingredients mentioned under seasoning. After cumin seeds sizzles, add thinly sliced onion and saute until it turns golden brown. Add salt to speed up the process.


  6. Add cashew nuts, slit green chillies and saute for a few more minutes. Add ginger-garlic paste and saute until the raw flavor of the ginger goes.


  7. Add mint and coriander leaves. Add chilli powder, turmeric powder, biryani masala, garam masala powder and salt needed. Saute well on medium flame until the raw flavor of the spice powder goes.


  8. Add yogurt/curd and cook for a further 3-4 minutes. Add fried onions and mix well.


  9. Add 1 1/2 - 1 3/4 cup of water. When water starts boiling, add basmati rice. Mix well and cook covered. Check for salt by tasting the water. If it is slightly salty, it will be perfect once rice is cooked.


  10. When rice is three fourth done, you will see holes appearing on the surface. Add a tbsp fried onions, coriander leaves, mint leaves kept for garnishing, saffron soaked in milk and a tsp of ghee. Reduce the heat to low and cook covered for another 5 minutes or until all the water is absorbed and the rice is soft.


  11. Hard boil 2 eggs, peel the shell and keep it ready. In a bowl, break an egg, add chilli powder, salt need and gram flour (besan/kadalai mavu). Mix well. Make 3-4 lengthwise slits on the boiled eggs. Coat the egg in the above mixture.


  12. Heat a tsp of oil and add the mixture along with the coated boiled eggs. Add finely chopped coriander leaves and cook until the mixture scrambles.


  13. Add the hard boiled eggs and the egg scramble to the rice and mix well gently.


  14. Serve it with Boondi or Veg Raita


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