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Egg Biryani

Fragrant basmati rice cooked with egg and spices. Egg biryani recipe easy and quick, flavorful and delicious. Learn how to make egg biryani or easy muttai biryani ne of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors. With the magic of Indian spices and the richness of masaledar boiled eggs. It is quite easy to make yet comforting. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Eggs, Basmati rice
Cuisine Indian
Course Rice
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Egg Biryani

  • 6 Eggs hard boiled peeled and halved
  • 1 1/14 cups Basmati rice soaked and drained
  • 2 tablespoons Oil
  • 1 inch stick Cinnamon
  • 2 Green cardamoms
  • 3 Cloves
  • 2 medium Onion sliced
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 2 medium Tomatoes chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • a few Fresh mint leaves torn
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 cup Coconut milk
  • 1 teaspoon Ghee
  • to taste Salt

Method

  1. Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute.
  2. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant.
  3. Add the tomatoes and sauté for two minutes.
  4. Add the coriander leaves and mint leaves and continue to sauté for two minutes longer.
  5. Add the chilli powder, turmeric powder and sauté for a few seconds.
  6. Add the coconut milk, two-and-a-half cups of water and salt.
  7. When the water comes to a boil, add the rice and ghee and mix well.
  8. Cover and cook over high heat for five minutes.
  9. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed .
  10. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.

Nutrition Info

Calories 2316
Carbohydrates 242.2
Protein 68.2
Fat 119.3
Other Fiber Iron- 22.4gm
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