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Low Calorie Egg Biriyani

Biriyani is often avoided by the weight watcher because of it’s high calorie content . So I used olive oil to make this recipe. It’s light on stomach and taste great. This can be a once in while eating pleasure for all weight watcher. Do try and let me know how you like my version of flavorful low calorie egg biriyani. As festive season is on the move such recipe is a keeper to stay in shape yet enjoy the mood and the festivity with friends and dear ones. I am sure this low calorie egg biriyani will soon be in your festive favorite food list.

Preparation time  : 20 minutes 
Cooking time : 1 hour 
Serves :  4

Step 1
Ingredietns : 
500 grms long grain basamati rice
Methods of Cooking : 
Wash the rice well. Soak it for 30 minutes prior cooking. Then in a big bowl take enough watera nd cook the rice with 1 bay leaves two cardamon ½ inch cinnamon and one small peeled onion till 90% is cooked. At then squeeze one whole lemon. Now strain the rice and discard the water and keep the half cooked rice in a flat plate.
Step 2
Ingredients : 
hand full of cashew
¼  tsp of olive oil 
Methods of Cooking: 
In a pan take oil. As you all know that olive oil had low smoke point so just warm it and add the cashew and fry till golden. Keep aside.

Step 3 
Ingredients : 
4 finely sliced onion
1 tsp olive oil 
Methods Of Cooking: 
Warm oil in a pan. Now fry the onions till they are golden and little crisp. It will take a little time but patience is the key. Keep aside.

Step 4 
8 eggs 
2 big onions 
8 to 10 garlic clove 
½  inch ginger 
1 tomato sliced 
¼  tsp turmeric  powder 
½  tsp red chilly powder or  to taste
¼  tsp Kashmiri red chilly powder 
1 tbsp  Biriyani masala 
1 tbsp hung curd 
1 tsp fresh cream (optional) 
1 drop of meethi attar 
2 to 3 tbsp olive oil
Salt to taste 

Methods of  Cooking 
Take the eggs and hard boil them . Put the shell off and keep aside. Now in your blender blend onion garlic , ginger, tomato with all the dry masala into fine paste. Now warm oil in a pan and add the masala with salt. Stir fry the masala till oil comes out. Add hung curd and stir again. Now add boiled egg. Mix well. If the masala get too dry sprinkle little water and keep stirring the consistency of the gravy should be thick. Now add fresh cream ( if using ) and meethi attar. Mix well and put off the flame.

Final step 
hand full of  chopped  fresh green mint and coriander leaves 
6 to 7 whole green chilly
1 drop meethi attar 
1 drop of rose water 
2 drop of keora water 
¼  cup milk 
few strands of kesar / saffron
¼  tsp biriyani masala 
1 tsp ghee
Methods Of cooking:
Soak kesar in milk for 15 minutes add meethi attar, rose water and keora water in it. Take a handi spread the egg curry at the bottom, spread a layer of rice above it . Now spread chopped mint and coriander leaves green chilly sprinkle little Biriyani masala. Sprinkle the flavored milk on it and then top it with fried cashew. Then sprinkle 1 tsp of ghee over it. Close the lid well and cook in a slow flame for 4 to 5 minutes. Put off the flame and give 10 minutes standing time before opening the lid . Mix with soft hand . Serve hot and top the biriyani with fried onion (birista). Relish low calorie egg biriyani with simple onion salad, dash of lemon,a bite of green chilly and burani raita.

Happy Cooking!


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