This time Digital DeskBiryani. When you hear the name, your tongue is watering and your stomach is doubling. Especially, those Biryani For those who love to eat, its importance is immense. When you hear the name Biryani, you think of yourself as a Mughal emperor. Even if he is not the emperor, there is nothing wrong with Niden thinking that he is a member of the court and a minister. Onion, garlic, grated maghlai garnished with spicy nectar long rice. With meat. Calms the stomach and mind. Even a full stomach seems to have no harm in playing with two spoons. Nowadays, food addicts have become accustomed to stale biryani in the refrigerator.

And wherever you go in the world, you will not find Kolkata’s potato and egg biryani. We are no exception, the biryani tabar tabar eaters are also at the top of the list of the best potato-egg biryani in Kolkata. Many biryani experts think that Hyderabadi or Lucknow biryani can be compared to Kolkata biryani in taste.

There is no point in going into debate. However, everyone will agree that Kolkata’s special potato and egg biryani is different from all others. Its popularity is so high that egg, potato biryani can be bought separately in biryani shops. This means that if you don’t want to eat meat or have less rest in your pocket, you can also eat biryani with eggs and potatoes.

Kolkata’s famous egg-potato biryani can also be made at home. If there is no budget, biryani is not bad except meat. Besides, in some parts of Kashmir or like Kolkata, biryani is being eaten with eggs and potatoes. So how about learning a little egg-potato biryani recipe today?

Materials
Egg-potato biryani needs basmati rice
Eggs are cooked
Whole potatoes of medium size
Onion
Ginger-garlic paste
Tomatoes
Whole cinnamon, cardamom, cloves, nutmeg, jaggery, star anise
Biryani spices
Keora water
Rose water
Sweet perfume
The food is yellow
Chili powder
Salt
White oil
Ghee
Bay leaves

Method:
Step 1
Boil the eggs, peel them and lightly fry them.

Step 2
Peel a squash, grate it and squeeze the juice. Drain the boiled water and lightly fry the potatoes in oil.
Finely chop some onion and brown it in oil.

Step 3
Wash the basmati rice well and soak it in water for a few hours. Then drain the water very well. In a bowl, combine rice, whole cinnamon, cardamom, cloves, star anise, nutmeg, jaggery, a little oil and salt. When the rice is half cooked, drain the water very well. Divide the fragrant rice evenly.

Step 4
Now add ghee to the pan, add bay leaves and hot spices and mix well with onion, ginger, garlic paste and tomato paste. Add biryani spices. And yellow. When done well, reduce the spices and divide into two parts.
Now spread some boiled eggs and potatoes on it with spices in a big pot or pot. Sprinkle rice on it. Fry onion on rice and a couple of drops of keora and rose water. Put the rest of the spices on the rice layer again.

Step 5
Put boiled eggs and potatoes on it in the same way. Make the rice layer again. Pick up and spread the rest of the fried onion, two drops of sweet perfume. Now cover the container and remove the airtight. Let the biryani simmer for the first 5 minutes on medium heat and for the next 10 minutes on low heat. Turn off the oven after 15 minutes. After leaving the lid on for five minutes, slowly open the lid. The heavenly fragrance will spread around you.