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Egg Biryani Recipe With Coconut Milk

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The Egg Biryani Recipe is a simple and wholesome biryani that you can make in a jiffy for a weeknight dinner. Course : Lunch Ingridients : 2 cups Rice 6 Whole Eggs , boiled 1 Bay leaf (tej patta) 2 Cardamom (Elaichi) Pods/Seeds 2 Cloves (Laung) 1 Green Chilli , slit down the middle 1/4 teaspoon Whole Black Peppercorns 2 Onions , thinly sliced 3 Tomatoes , diced small 6 cloves Garlic , minced or grated 1 inch Ginger , minced or grated 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Coriander Powder (Dhania) 1 teaspoon Garam masala powder 2 cups Coconut milk 1 1/2 cups Water Salt , to taste Coriander (Dhania) Leaves , small bunch, finely chopped Mint Leaves (Pudina) , small bunch, finely chopped Instructions To begin making the Egg Biryani Recipe, we will first set the eggs to boil so they are cooked and kept ready.
Cuisine
Courses
Dietary Eggetarian
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