Egg Biryani Recipe With Coconut Milk
A eggetarian Indian recipe with rice, whole eggs - boiled, bay leaf (tej patta). Ready in 2h, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
24 steps- 1
To begin making the Egg Biryani Recipe, we will first set the eggs to boil so they are cooked and kept ready
whole eggs - boiled(6) - 2
To boil The EggsFill a heavy saucepan with water and place the eggs in the pan
whole eggs - boiled(6)/2 water(1 cups) - 3
Bring the water to a boil
/2 water(1 cups) - 4
Allow the eggs to boil in the water for about 3 to 4 minutes
whole eggs - boiled(6)/2 water(1 cups) - 5
After 3 to 4 minutes, turn the heat to medium and boil the eggs for another 10 minutes
whole eggs - boiled(6) - 6
It takes approximately 10 minutes to hard boil the eggs
whole eggs - boiled(6) - 7
Turn off the heat
- 8
Allow the eggs to cool down completely before you can crack the shell
whole eggs - boiled(6)green chilli - slit down the middle(1) - 9
Peel off the egg shells and keep the eggs aside
whole eggs - boiled(6) - 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
whole eggs - boiled(6)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)whole black peppercorns(1/4 teaspoon)cloves garlic - minced or grated(6) - 11
To this, add the onions, ginger and garlic and toss till onions are deep golden in color
onions - thinly sliced(2)cloves garlic - minced or grated(6)inch ginger - minced or grated(1) - 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
green chilli - slit down the middle(1)onions - thinly sliced(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon) - 14
Next add the tomatoes and slit green chilli and saute until the tomatoes have softened
green chilli - slit down the middle(1)tomatoes - diced small(3)red chilli powder(1/2 teaspoon) - 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
tomatoes - diced small(3)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon)salt - to tastecoriander (dhania) leaves - small bunch - 16
Once the tomatoes have turned mushy add the garam masala, the coconut milk and mix well to combine
tomatoes - diced small(3)garam masala powder(1 teaspoon)coconut milk(2 cups) - 17
Add the boiled eggs to the masala and simmer on a low heat for about 15 minutes until the gravy becomes slightly thick
whole eggs - boiled(6)garam masala powder(1 teaspoon) - 18
Check the salt and spice levels at this stage and adjust to suit your taste
salt - to taste - 19
Finally add in the washed and drained rice along with the water and chopped coriander and mint leaves
rice(2 cups)coriander powder (dhania)(1/2 teaspoon)/2 water(1 cups)coriander (dhania) leaves - small bunchmint leaves (pudina) - small bunch - 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
rice(2 cups) - 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
Rate this recipe
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Egg Biryani Recipe With Coconut Milk
A eggetarian Indian recipe with rice, whole eggs - boiled, bay leaf (tej patta). Ready in 2h, serves 2.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin making the Egg Biryani Recipe, we will first set the eggs to boil so they are cooked and kept ready
whole eggs - boiled(6) - 2
To boil The EggsFill a heavy saucepan with water and place the eggs in the pan
whole eggs - boiled(6)/2 water(1 cups) - 3
Bring the water to a boil
/2 water(1 cups) - 4
Allow the eggs to boil in the water for about 3 to 4 minutes
whole eggs - boiled(6)/2 water(1 cups) - 5
After 3 to 4 minutes, turn the heat to medium and boil the eggs for another 10 minutes
whole eggs - boiled(6) - 6
It takes approximately 10 minutes to hard boil the eggs
whole eggs - boiled(6) - 7
Turn off the heat
- 8
Allow the eggs to cool down completely before you can crack the shell
whole eggs - boiled(6)green chilli - slit down the middle(1) - 9
Peel off the egg shells and keep the eggs aside
whole eggs - boiled(6) - 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
whole eggs - boiled(6)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)whole black peppercorns(1/4 teaspoon)cloves garlic - minced or grated(6) - 11
To this, add the onions, ginger and garlic and toss till onions are deep golden in color
onions - thinly sliced(2)cloves garlic - minced or grated(6)inch ginger - minced or grated(1) - 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
green chilli - slit down the middle(1)onions - thinly sliced(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon) - 14
Next add the tomatoes and slit green chilli and saute until the tomatoes have softened
green chilli - slit down the middle(1)tomatoes - diced small(3)red chilli powder(1/2 teaspoon) - 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
tomatoes - diced small(3)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1 teaspoon)salt - to tastecoriander (dhania) leaves - small bunch - 16
Once the tomatoes have turned mushy add the garam masala, the coconut milk and mix well to combine
tomatoes - diced small(3)garam masala powder(1 teaspoon)coconut milk(2 cups) - 17
Add the boiled eggs to the masala and simmer on a low heat for about 15 minutes until the gravy becomes slightly thick
whole eggs - boiled(6)garam masala powder(1 teaspoon) - 18
Check the salt and spice levels at this stage and adjust to suit your taste
salt - to taste - 19
Finally add in the washed and drained rice along with the water and chopped coriander and mint leaves
rice(2 cups)coriander powder (dhania)(1/2 teaspoon)/2 water(1 cups)coriander (dhania) leaves - small bunchmint leaves (pudina) - small bunch - 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
rice(2 cups) - 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
Rate this recipe
