Pat the eggs dry ahead of sautéing. A dry outer surface stops sizzling ghee or oil from sputtering around your kitchen. 25g/1oz contemporary root ginger, peeled and around chopped: 25g/1oz clean root ginger, peeled and around chopped I love seeing bloggers share recipes around and expensive to their hearts ---this https://amina-residency92593.blogzet.com/egg-biriyani-an-overview-46932820