Egg Biryani Recipe with Coconut Milk: A Flavorful Indian Delight
Egg Biryani, a beloved dish in Indian cuisine, combines the rich flavors of fragrant rice, aromatic spices, and the subtle creaminess of coconut milk. This recipe is a beautiful variation of the traditional biryani, featuring boiled eggs cooked in a flavorful gravy and paired with perfectly seasoned rice. The addition of coconut milk adds a delicious depth, making it a comforting and satisfying meal. Ideal for lunch or dinner, this dish will surely impress anyone at your table.
Ingredients for Egg Biryani with Coconut Milk
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 2 cups |
| Whole Eggs (boiled) | 6 eggs |
| Bay Leaf (Tej Patta) | 1 leaf |
| Cardamom Pods (Elaichi) | 2 pods |
| Cloves (Laung) | 2 cloves |
| Green Chili (slit down the middle) | 1 chili |
| Black Peppercorns | ¼ teaspoon |
| Onions (thinly sliced) | 2 large onions |
| Tomatoes (diced) | 3 medium-sized tomatoes |
| Garlic (minced or grated) | 6 cloves |
| Ginger (minced or grated) | 1 inch piece |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chili Powder | ½ teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
| Coriander Powder (Dhania) | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coconut Milk | 2 cups |
| Water | 1½ cups |
| Salt | To taste |
| Fresh Coriander Leaves (chopped) | A small bunch |
| Fresh Mint Leaves (chopped) | A small bunch |
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Total Time: 120 minutes
Servings: 2
Cuisine: Indian
Course: Main Course
Diet: Eggetarian
Instructions to Make Egg Biryani with Coconut Milk
Step 1: Boil the Eggs
Start by boiling the eggs. In a heavy saucepan, fill it with water and place the eggs gently inside. Bring the water to a boil, then allow the eggs to boil for about 3 to 4 minutes. After this initial boil, lower the heat and continue to cook the eggs on medium heat for another 10 minutes to ensure they are hard-boiled. Once the eggs are fully boiled, turn off the heat and let the eggs cool completely. After cooling, peel off the shells and set the boiled eggs aside.
Step 2: Prepare the Biryani Masala
In a pressure cooker, heat ghee (clarified butter) over medium heat. Once hot, add the whole spices – bay leaf, cardamom pods, cloves, and black peppercorns. Allow them to sizzle and release their fragrance for a minute.
Next, add the sliced onions, minced ginger, and garlic. Sauté the mixture until the onions turn deep golden brown. It’s important to sauté the onions on low to medium heat to prevent them from burning while achieving that perfect caramelization.
Once the onions are golden, add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir the spices well to blend them into the onion mixture. Cook the masala for a few seconds until the spices become aromatic.
Now, add the diced tomatoes and the slit green chili. Sauté until the tomatoes soften and break down into a mushy consistency. This will form the base of your biryani masala.
Step 3: Combine Coconut Milk and Boiled Eggs
Once the tomatoes are softened, add salt to taste and stir well. Then, pour in the garam masala powder and the coconut milk. Stir everything together to combine the coconut milk and spices into a rich, creamy gravy.
Carefully add the boiled eggs to the gravy. Gently coat the eggs with the masala mixture and simmer on low heat for about 15 minutes. This allows the eggs to absorb the flavors of the gravy, and the sauce thickens slightly.
Step 4: Cook the Rice
While the egg masala is simmering, rinse the rice under cold water until the water runs clear. This step removes excess starch and ensures fluffy rice. Drain the rice well.
After simmering the eggs in the masala, it’s time to add the rice. Add the washed rice to the pressure cooker, followed by water, fresh coriander leaves, and mint leaves. Stir gently to combine everything. Ensure the rice is evenly mixed with the masala and the coconut milk sauce.
Step 5: Pressure Cook the Biryani
Close the pressure cooker with its lid and cook the biryani on high heat for about 3 whistles. After the third whistle, turn off the heat and allow the pressure to release naturally. This ensures that the biryani cooks perfectly without burning the rice.
Once the pressure has released, open the cooker gently. Use a fork to fluff the rice and mix the biryani lightly. The coconut milk and the spices have infused the rice, making it flavorful and aromatic.
Step 6: Serve
Transfer the egg biryani into a serving dish, and garnish with additional chopped coriander and mint leaves for a fresh touch. Serve the biryani hot with a side of Onion Raita and perhaps a spicy dish like Kerala Style Egg Roast Curry or Spicy Pepper Chicken for a complete and satisfying meal.
Tips for a Perfect Egg Biryani:
- Rice Quality: For the best biryani, always use long-grain basmati rice. It’s fragrant, fluffy, and absorbs the flavors of the spices beautifully.
- Eggs: Be sure not to over-boil the eggs; 10 minutes of boiling is perfect for hard-boiled eggs that won’t crumble when added to the biryani.
- Coconut Milk: The coconut milk gives this biryani a rich, creamy texture. For a dairy-free option, you can opt for coconut cream for a thicker consistency.
- Ghee: Cooking the biryani in ghee adds a luxurious flavor. You can substitute it with vegetable oil for a lighter version, but ghee imparts a distinct richness that is traditional in biryanis.
- Adjusting Spices: Adjust the level of heat by increasing or reducing the amount of green chili and red chili powder according to your preference.
Nutritional Information (Approx. per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 12 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 75 mg |
| Sodium | 800 mg |
| Potassium | 350 mg |
Enjoy this aromatic, creamy Egg Biryani with Coconut Milk, a perfect dish for any occasion. It’s a filling, flavorful meal that combines the wholesomeness of eggs with the richness of spices and coconut, sure to satisfy your hunger and delight your taste buds.
