@indhoshine0:

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Monday 19 October 2026 17:39:05 GMT

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qaran bila🇭🇺 :

habmalyo

2026-10-19 21:34:45

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Abwanda cadadlay ❤️🫡 :

habalyo habo 🥰🥰😇😇

2026-10-20 16:24:57

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2026-10-19 18:42:14

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2026-10-19 19:37:04

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Did you ever try egg & potato biryani? This dish is full of flavours! 🥰 Much love to my Indian friends ❤️ Ingredients - 18 eggs - Spices (1): Vegeta, salt, curry powder, garam masala, ginger - Spices (2): 6 large dried chilies, 1 tbsp allspice, 4 tbsp coriander seeds, 1 tsp cloves, 3 star anise, 1 tbsp black peppercorns, 3 bay leaves, 1 tbsp cardamom, 1 tbsp mustard seeds, 2 cinnamon sticks - 500 g small potatoes - 10 red onions - 3 large tomatoes - 2 shallots - 2 tsp whole cumin seeds - 4 garlic cloves, grated - 3 cm piece of ginger, grated - 200 g cream - 1 tsp Vegeta, 1 tsp curry powder - Spices (3): 2 bay leaves, 1 tsp cardamom, 2 tsp whole cumin seeds, 1 tsp salt, 1 star anise, 1 tsp cloves - 1 handful of fresh parsley, finely chopped - 400 g long-grain basmati rice - 6 tbsp butter Instructions 1. Boil the eggs for about 15 minutes. Peel them; using a small spoon can make this easier. 2. Heat some oil in a pan and briefly fry the peeled eggs. Add the spices (1) and gently toss everything together. Fry for a few more minutes. 3. Peel the potatoes and place them in a bowl of ice water with salt. Let them sit for about 10 minutes, then drain and deep-fry them in a pot of oil until golden brown. Remove and set aside. 4. Cut the onions into thin rings. Deep-fry them in the same pot until golden brown. 5. Toast the spices (2) in a dry pan, then transfer them to a blender or spice grinder and grind into a fine powder. 6. Halve the tomatoes and remove the watery seeds. Dice the shallots. 7. Heat some oil in a pan. Add the cumin seeds, garlic, and shallots. Sauté until the shallots become translucent. Add the tomatoes and simmer until the mixture becomes creamy. Stir in the grated ginger. 8. Add the ground spice mixture, cream, 1 tsp of Vegeta, and 1 tsp of curry powder. Stir well, then add the eggs and potatoes. Continue cooking until the potatoes are tender and the oil rises to the surface. Stir in a little parsley, reserving most of it for layering. 9. Bring water to a boil in a large pot. Add the spices (3), followed by the rice. Cook until the rice is tender, then drain if necessary. 10. Melt about 3 tbsp of butter in a large pot and add half of the rice. Layer half of the sauce, the fried onions, and some parsley on top. Repeat the layers, finishing with rice, fried onions, and parsley. Drizzle the remaining 3 tbsp of butter over the top. Cover with a piece of baking paper and put the lid on. Let everything steam over medium heat for 5 minutes. 11. Gently mix everything together and enjoy! #Recipe #DinnerIdeas #biryani #indianfood #dinner

Did you ever try egg & potato biryani? This dish is full of flavours! 🥰 Much love to my Indian friends ❤️ Ingredients - 18 eggs - Spices (1): Vegeta, salt, curry powder, garam masala, ginger - Spices (2): 6 large dried chilies, 1 tbsp allspice, 4 tbsp coriander seeds, 1 tsp cloves, 3 star anise, 1 tbsp black peppercorns, 3 bay leaves, 1 tbsp cardamom, 1 tbsp mustard seeds, 2 cinnamon sticks - 500 g small potatoes - 10 red onions - 3 large tomatoes - 2 shallots - 2 tsp whole cumin seeds - 4 garlic cloves, grated - 3 cm piece of ginger, grated - 200 g cream - 1 tsp Vegeta, 1 tsp curry powder - Spices (3): 2 bay leaves, 1 tsp cardamom, 2 tsp whole cumin seeds, 1 tsp salt, 1 star anise, 1 tsp cloves - 1 handful of fresh parsley, finely chopped - 400 g long-grain basmati rice - 6 tbsp butter Instructions 1. Boil the eggs for about 15 minutes. Peel them; using a small spoon can make this easier. 2. Heat some oil in a pan and briefly fry the peeled eggs. Add the spices (1) and gently toss everything together. Fry for a few more minutes. 3. Peel the potatoes and place them in a bowl of ice water with salt. Let them sit for about 10 minutes, then drain and deep-fry them in a pot of oil until golden brown. Remove and set aside. 4. Cut the onions into thin rings. Deep-fry them in the same pot until golden brown. 5. Toast the spices (2) in a dry pan, then transfer them to a blender or spice grinder and grind into a fine powder. 6. Halve the tomatoes and remove the watery seeds. Dice the shallots. 7. Heat some oil in a pan. Add the cumin seeds, garlic, and shallots. Sauté until the shallots become translucent. Add the tomatoes and simmer until the mixture becomes creamy. Stir in the grated ginger. 8. Add the ground spice mixture, cream, 1 tsp of Vegeta, and 1 tsp of curry powder. Stir well, then add the eggs and potatoes. Continue cooking until the potatoes are tender and the oil rises to the surface. Stir in a little parsley, reserving most of it for layering. 9. Bring water to a boil in a large pot. Add the spices (3), followed by the rice. Cook until the rice is tender, then drain if necessary. 10. Melt about 3 tbsp of butter in a large pot and add half of the rice. Layer half of the sauce, the fried onions, and some parsley on top. Repeat the layers, finishing with rice, fried onions, and parsley. Drizzle the remaining 3 tbsp of butter over the top. Cover with a piece of baking paper and put the lid on. Let everything steam over medium heat for 5 minutes. 11. Gently mix everything together and enjoy! #Recipe #DinnerIdeas #biryani #indianfood #dinner

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