Egg biryani recipe is an easy one-pot meal that you can make in an hour. Rice cooked with scrambled eggs, spices, tomato, and coconut milk.
- 4 no Eggs
- 1 cup Onion Chopped
- 2 no Tomatoes medium size
- 2 no Green Chilies
- 0.50 cup Chopped Coriander Leaves
- 0.25 cup Mint Leaves
- 0.50 tsp Turmeric Powder
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Red Chili Powder
- 1 tbsp Coriander Powder
- 2 tsp Salt (to taste)
- 1 tsp Fennel Seeds
- 1 tsp Garam Masala
- 2 cups Basmati Rice
- 3 cups Water
- 1 cup Coconut Milk
Rinse basmati rice thoroughly and soak in water for 30 mins.
In a saucepan, heat oil, add fennel seeds, chopped onion, green chilies and cook until the onion becomes soft.
Add turmeric powder, ginger garlic paste and cook until the ginger garlic paste loses its raw smell.
Add chopped mint leaves, coriander leaves, tomatoes and mix well. Cook until the tomatoes become soft and mushy.
Add coriander powder, garam masala, red chili powder, salt and mix well. Cook until the spices lose its raw smell.
Add eggs and mix well. Cook until the eggs get cooked thoroughly. Add soaked rice and mix well.
Add 3 cups of water, 1 cup of coconut milk and check for the salt now and add accordingly. When the water starts boiling, cover the pan with a tight lid and cook until the water gets absorbed by the rice completely.
Remove the pan from heat and mix the rice gently. Let the biryani covered in the pan itself for 10 mins and serve.