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 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
- Coriander (Dhania) Leaves , small bunch, finely chopped
- Mint Leaves (Pudina) , small bunch, finely chopped
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.
Fill a heavy saucepan with water and place the eggs in the pan. 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 hard boil the eggs. Turn off the heat. Allow the eggs to cool down completely before you can crack the shell. Peel off the egg shells and keep the eggs aside.
Heat 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.
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.
Once the onions have caramelized add the turmeric powder and red chilli powder and saute for a few seconds. Next add the tomatoes and slit green chilli and saute until the tomatoes have softened.
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.
Once the tomatoes have turned mushy add the garam masala, the coconut milk and mix well to combine. Add the boiled eggs to the masala and simmer on a low heat for about 15 minutes until the gravy becomes 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 chopped coriander and mint leaves. Stir to combine and close the pressure cooker and pressure cook for about 3 whistles and turn off the heat.
Allow the pressure to release naturally and open the Pressure cooker. Mix the Egg Biryani once gently and fluff up the rice. Transfer the Egg biryani into a serving dish and serve hot.
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