Egg Biryani Recipe With Coconut Milk

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Preparation time

  • Total: Approximately 120 minutes
  • Preparation: 30 minutes
  • Cooking: 90 minutes

Ingredients

  • 2 cups Rice
  • 6 Whole Eggs - boiled
  • 1 Bay leaf (tej patta)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 Cloves (Laung)
  • 1 Green Chilli - slit down the middle
  • 1/4 teaspoon Whole Black Peppercorns
  • 2 Onions - thinly sliced
  • 3 Tomatoes - diced small
  • 6 cloves Garlic - minced or grated
  • 1 inch Ginger - minced or grated
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • 2 cups Coconut milk
  • 1 1/2 cups Water
  • Salt - to taste
  • Coriander (Dhania) Leaves - small bunch
  • Mint Leaves (Pudina) - small bunch

Instructions

  1. To begin making the Egg Biryani Recipe, we will first set the eggs to boil so they are cooked and kept ready
  2. To boil The EggsFill a heavy saucepan with water and place the eggs in the pan
  3. Bring the water to a boil
  4. Allow the eggs to boil in the water for about 3 to 4 minutes
  5. After 3 to 4 minutes, turn the heat to medium and boil the eggs for another 10 minutes
  6. It takes approximately 10 minutes to hard boil the eggs
  7. Turn off the heat
  8. Allow the eggs to cool down completely before you can crack the shell
  9. Peel off the egg shells and keep the eggs aside
  10. To make the Egg  BiryaniHeat a pressure cooker with ghee on medium heat, add the whole spices like cardamom, cloves, bay leaf and black peppercorns and allow them to sizzle
  11. To this, add the onions, ginger and garlic and toss till onions are deep golden in color
  12. Take care to saute on low to medium heat
  13. Once the onions have caramelized add the turmeric powder and red chilli powder and saute for a few seconds
  14. Next add the tomatoes and slit green chilli and saute until the tomatoes have softened
  15. After the tomatoes have softened add the cumin and coriander powder and salt and cook the masala till the oil releases at the edges, and the tomatoes have turned mushy
  16. Once the tomatoes have turned mushy add the garam masala, the coconut milk and mix well to combine
  17. Add the boiled eggs to the masala and simmer on a low heat for about 15 minutes until the gravy becomes slightly thick
  18. Check the salt and spice levels at this stage and adjust to suit your taste
  19. Finally add in the washed and drained rice along with the water and chopped coriander and mint leaves
  20. Stir to combine and close the pressure cooker and pressure cook for about 3 whistles and turn off the heat
  21. Allow the pressure to release naturally and open the Pressure cooker
  22. Mix the Egg Biryani once gently and fluff up the rice
  23. Transfer the Egg biryani into a serving dish and serve hot
  24. Serve the Egg Biryani along with Onion Raita Recipe, and a side of Spicy Pepper Chicken or Kerala Style Egg Roast Curry Recipe

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 2
  • Indian
  • Lunch
  • Eggetarian
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