Egg Biryani Recipe With Coconut Milk
Egg Biryani Recipe With Coconut Milk is a lip smacking one pot dish where rice is combined with boiled eggs and spices to make this oh so delicious biryani that is cooked along with coconut milk, lending its rich flavour to the dish.
The Egg Biryani Recipe is a simple and wholesome biryani that you can make in a jiffy for a weeknight dinner.
Think biryani and you usually imagine laborious recipes with plenty of tedious steps to follow. This recipe uses this straightforward method of making an egg biryani that gets its additional body and flavor from coconut milk. Perfect for busy days when you want to eat a hearty rice preparation but also want it to have the kick and spice of masalas.
- 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
How to make Egg Biryani Recipe With Coconut Milk
To begin making the Egg Biryani Recipe, we will first set the eggs to boil so they are cooked and kept ready.
To boil the eggs, fill a heavy saucepan with water and place the eggs in the pan. Place the heat on high and bring the water to a boil. Allow the eggs to boil in the water for about 3 to 4 minutes. After 3 to 4 minutes, turn the heat to medium and boil the eggs for another 10 minutes. It takes approximately 10 minutes to boil the eggs. Turn off the heat. Allow the eggs to cool down completely before you can crack the shell.
Heat a pressure cooker with ghee on medium flame, add the whole spices like cardamom, cloves, bay leaf and black peppercorns and allow them to sizzle.
To this, add the onions, ginger and garlic and toss till onions are deep golden in color. Take care to saute on low to medium heat.
Add the turmeric powder and red chilli powder to this and stir for a minute or two. Next add the tomatoes and slit green chilli and saute until the tomatoes have softened.
Next, add the cumin and coriander powder, followed by salt and cook the masalas down till they release oil at the edges, and the tomatoes have turned mushy.
Add the garam masala, the coconut milk and mix well. Add the boiled eggs to the masala and allow it to simmer on a low heat for about 15 minutes until it is slightly thick.
Check the salt and spice levels at this stage and adjust to suit your taste.
Finally add in the washed and drained rice along with the water and close the pressure cooker.
Pressure cook for about 3 whistles and turn off the flame.
Allow the pressure to release naturally.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.