youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Egg Biryani

A community recipe by

Not tested or verified by Nigella.com

Print me

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 ounce 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 ounce 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.

  • 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.
  • Additional Information

    Use same cup measure for rice and water.

    Use same cup measure for rice and water.

    Tell us what you think