Egg Biriyani


Eggs boiled (halves)  –  8 nos

Basmati rice  – 21/2 cup (Wash the rice and soak for 10 minutes, then drain)

Oil                – 4 tbsp

Cinnamon        – 2 piees

Bay leaf – 2 nos

Cloves             – 6 nos

Cardamom        – 4 nos

Onion chopped  – 2 big

Ginger paste      – 2 tsp

Garlic paste      – 2 tsp

Chilli powder    – 1 1/2 tsp

Turmeric powder  – 1/2 tsp

Garam masala powder  – 1/2 tsp

Tomato chopped  – 2 nos

Coriander leaves  – 1/4 cup

Mint leaves          – 2 tabsp

Coconut milk      – 1 cup

Water                 – 4 cups

Ghee        – 4 tsp

Salt to tste

Heat oil in a pan, saute cinnamon, cloves, bay leaves, and cardamom for one minute. Add onions to this and saute till transparent and soft. Now add ginger paste and garlic paste. When it starts giving a nice smell, add coriander leaves, mint leaves, and tomatoes. When tomatoes are all cooked and mashed, add chilli powder, turmeric powder, and garam masala. Add coconut milk along with 4 cups of water. When it starts to boil, add rice, salt and mix well. Put this on high heat for 5 mins and lower it till the rice is cooked and water is reduced. Pour some ghee and mix gently.  Now add boiled eggs and serve decorated with eggs and coriander leaves. Serve along with pappad, pickle, and raita.

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