Egg Biryani

A community recipe by jimmybrum

Not tested or verified by Nigella.com

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Introduction

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.

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.