Egg Biryani
A community recipe by jimmybrumNot tested or verified by Nigella.com
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Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and saute for one minute. Add the onions and saute till soft. Add the ginger paste and garlic paste and saute till fragrant. Add the tomatoes and saute for two minutes. Add the coriander leaves and mint leaves and continue to saute for two minutes longer. Add the chilli powder, turmeric powder and saute for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and saute for one minute. Add the onions and saute till soft. Add the ginger paste and garlic paste and saute till fragrant. Add the tomatoes and saute for two minutes. Add the coriander leaves and mint leaves and continue to saute for two minutes longer. Add the chilli powder, turmeric powder and saute for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.
Introduction
Fragrant basmati rice cooked with egg and spices.
Fragrant basmati rice cooked with egg and spices.
Ingredients
Serves: 6
Metric
Cups
- 6 medium eggs (hard boiled)
- 375 millilitres basmati rice (soaked and drained)
- 2 tablespoons oil
- 2½ centimetres cinnamon sticks
- 2 cardamom pods
- 3 cloves
- 2 medium onions (sliced)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 medium tomatoes (chopped)
- 2 tablespoons fresh coriander (chopped)
- mint (torn)
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric
- 125 millilitres coconut milk
- 1 tablespoon butter / ghee
- 1 pinch of salt
- 6 medium eggs (hard boiled)
- 13 fluid ounces basmati rice (soaked and drained)
- 2 tablespoons oil
- ⅞ inch cinnamon sticks
- 2 cardamom pods
- 3 cloves
- 2 medium onions (sliced)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 medium tomatoes (chopped)
- 2 tablespoons cilantro (chopped)
- mint (torn)
- 1 teaspoon red chile powder
- ¼ teaspoon turmeric
- 4 fluid ounces coconut milk
- 1 tablespoon butter / ghee
- 1 pinch of salt
Method
Egg Biryani is a community recipe submitted by jimmybrum and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Use same cup measure for rice and water.
Use same cup measure for rice and water.
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