Egg Biryani Recipe With Coconut Milk
Total Time: 120 minutes
Cuisine: Indian
Ingredients:
- tomato
- cumin powder (jeera)
- black peppercorns
- cloves garlic
- onion
- green chilli down the middle
- turmeric powder
- salt
- coriander (dhania)
- cardamom (elaichi) podsseeds
- mint leaves (pudina)
- garam masala powder
- rice
- red chilli powder
- water
- coconut milk
- eggs
- ginger
- bay leaf (tej patta)
- coriander powder
- cloves (laung)
Instructions:
- 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 EggsFill 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
- 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
- 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
- Serve the Egg Biryani along with Onion Raita Recipe, and a side of Spicy Pepper Chicken or Kerala Style Egg Roast Curry Recipe