Pakistani Breakfast Feast: Aromatic Shakarparas & Spicy Egg Biryani

Allergens

Gluten, Eggs, Dairy

Ingredients

• 1 kg flour, for Shakarparas
• 200 g sugar
• 250 g unsalted butter
• 6 eggs
• 1 cup basmati rice
• 1 tsp salt
• 1 tbsp ginger
• garlic paste
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 green chili, finely chopped
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 1/4 cup fresh coriander leaves, chopped
• Water as required

Instructions

1. Prepare the Shakarparas by kneading the flour and water until it forms a smooth dough. Roll out thin flatbreads and deep fry them in butter until golden brown. Drain on paper towels and set aside.
2. Boil eggs, peel and halve them for the Egg Biryani.
3. In a saucepan, cook rice with salt and water according to package instructions. Set aside.
4. In a pan, heat oil and sauté ginger garlic paste, chopped onions, green chili, and tomatoes until fragrant and thickened. Add cumin powder, turmeric powder, and cayenne pepper mix well.
5. Combine cooked rice with the spicy sauce and halved eggs. Mix well.
6. Arrange Shakarparas on a platter and spoon the Egg Biryani over them. Garnish with fresh coriander leaves.

Chef’s Insight

To achieve the perfect texture, fry Shakarparas on medium heat to ensure even cooking.

Notes

Adjust spice levels according to personal preference by adding more or less cayenne pepper.