Serves : 2 – 3 / Preptime: 45 minutes / Cooking time: 20 minutes



1 tsp. Black Pepper

3 Cloves

3 Cardamoms

2 inch Cinnamon

1/4 cup Sunflower or Olive oil

3 hardboiled Eggs

1 cup Basmati rice cooked

1 large Onion, sliced thinly

12 Curry leafs

6 piece Pandan leaf

Fresh chilly, according to your taste

1 small carrot, cut to matchsticks

6 Beans, cut to 1 inch pieces

1 tbsp. grated Ginger Garlic

1 Tomatoes, chopped

1/2 cup Yogurt

2 tsp. Chilly Powder

1 tsp. Turmeric Powder

2 tbsp. Biryani masala powder

3 tbsp. Chicken stock powder or 2 cubes Maggie chicken cubes



1_Heat oil in a pan, add in boiled eggs and fry till golden. Now add in cardamom, cloves and cinnamon let it sizzle.

2_Add in onions, curry leaves, pandan leaf and chillies and cook until tender.

3_ Add in carrots and beans, saute for 5 minutes, add grated ginger garlic and mix well.

4_Add in tomatoes saute 2 minutes, add yogurt and mix well. Now add turmeric, chilly powder, chicken stock and biryani masala. Mix well and cook till mixture thickens.

5_Add in rice and salt, toss well and serve hot.

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