Serves : 2 – 3 / Preptime: 45 minutes / Cooking time: 20 minutes
1 tsp. Black Pepper
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.