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.