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Boiled Egg Pepper Fried Rice

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Biryani is among the most in-demand meals across the globe. It is probably the trademark dishes of Hyderabadi cuisine. It is really a traditional meal usually consists of mutton, chicken or lamb or veggies but mutton is among the preferred food. It's motivated from the Mughlai dishes, biryani has since years made its approach initially from Persia and travelled by its approach to the sub-continents via va... Read More..

About Recipe

How to make BOILED EGG PEPPER FRIED RICE

(70 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
BOILED EGG PEPPER FRIED RICE
Author : Vahchef
Main Ingredient : Egg
Servings : 2 persons
Published date : March 15, 2019


Ingredients used in BOILED EGG PEPPER FRIED RICE
• Eggs - 5 number.
• Salt - to taste.
• Red chili powder - 1 tea spoon.
• Oil - as required.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Onion chopped - 1 number.
• Green chilies chopped - 4 number.
• Garlic chopped - 4 number.
• Ginger chopped - 1 tea spoon.
• Turmeric powder - 1 tea spoon.
• Capsicum - 1/2 tea spoon.
• Pepper corns crushed - 1 tablespoon.
• Spring onion chopped - 1 number.
• Rice - 1 cup.
Method:
  • Take a plate add egg beat it well with pinch of salt and mix it well.
  • Now add boiled eggs into the plate and cut it into the halves and sprikle the chili powder and mix it well so boiled egg get coated.
  • Take a pan add oil and fry the coated boiled eggs, transfer to a separte plate.
  • In the same pan add mustard seeds, cumin seeds, chopped onion, chopped green chillies, chopped garlic, chopped ginger and mix it well. Saute all these for few mins.
  • Add pinch of turmeric powder, salt as per taste, chopped capsicum and mix it well. Now add fried eggs, pepper powder and mix it well.
  • Add chopped spring onion,salt as per taste. Now add cooked rice and toss it well.

Serve it hot.






Cooking with images





Articles


Biryani is among the most in-demand meals across the globe. It is probably the trademark dishes of Hyderabadi cuisine. It is really a traditional meal usually consists of mutton, chicken or lamb or veggies but mutton is among the preferred food. It's motivated from the Mughlai dishes, biryani has since years made its approach initially from Persia and travelled by its approach to the sub-continents via various routes by means of traders and immigrants.

 Historians claim that the name ‘Biryani’ comes from the Persian word ‘Birian’ which basically means to fry as well as to roast. While in the Mughal rule in Lucknow and Hyderabad in 18th and 19th centuries, this meal was regarded as the royal food for the Nawabs. Both regions their very own traditional type of planning the Biryani.

Biryani is a royal recipe, extremely savory, delicious and appealing to enjoy. It is amongst the hottest and praised dishes in India also in the whole world. It's a full meal alone with inclusion of fragrantly rice, meat, veggie and various spices and herbs cooked collectively.

 Predictably, a lot of the age-old biryani recipes are zealously secured top secret quality recipes and cooked only by those experts who've meticulously learned the nuances of creating this ideal aromatized biryani which had produced its way into the royal delicacies and after that trained to their next decades. The techniques of cooking biryani are extremely old in which they're cooked over fire wood and red hot coals are placed on the top, this kind of that there's heat from both sides.

 Cooking biryani takes lots of training and talent to really make the perfect biryani. The most famous type of biryani in India definitely is the Hyderabadi Biryani. Biryani isn't just restricted to Hyderabad but additionally available to every single Indian surviving in India. They're other favorite types of biryani which includes Kashmir Mutton Biryani, Awadhi biryani, Iranian Biryani, Sindhi Mutton Biryani, Malabari Biryani and so on.

 Biryani is usually made out of lamb, chicken, prawns, fish or eggs. To focus on the vegetarians, there's also various vegetarian biryanis.



 

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