## Egg Biryani Recipe With Coconut Milk (Indian Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Egg Biryani Recipe With Coconut Milk** with this easy-to-follow recipe. A traditional **Indian Lunch**, this dish is **Eggetarian** and perfect for any occasion.

**Yields:** 2 servings
**Prep time:** 30 minutes
**Cook time:** 90 minutes
**Total time:** 120 minutes

**Cuisine:** Indian
**Course:** Lunch
**Diet:** Eggetarian

### Ingredients for Egg Biryani Recipe With Coconut Milk:

* 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
* Mint Leaves (Pudina) – small bunch

### Step-by-Step Instructions to Make Egg Biryani Recipe With Coconut Milk:

1. we will first set the eggs to boil so they are cooked and kept ready.
2. To boil The EggsFill a heavy saucepan with water and place the eggs in the pan.
3. Bring the water to a boil.
4. Allow the eggs to boil in the water for about 3 to 4 minutes.
5. After 3 to 4 minutes, turn the heat to medium and boil the eggs for another 10 minutes.
6. It takes approximately 10 minutes to hard boil the eggs.
7. Turn off the heat.
8. Allow the eggs to cool down completely before you can crack the shell.
9. Peel off the egg shells and keep the eggs aside.
10. To make the Egg  BiryaniHeat a pressure cooker with ghee on medium heat, add the whole spices like cardamom, cloves, bay leaf and black peppercorns and allow them to sizzle.
11. To this, add the onions, ginger and garlic and toss till onions are deep golden in color.
12. Take care to saute on low to medium heat.
13. Once the onions have caramelized add the turmeric powder and red chilli powder and saute for a few seconds.
14. Next add the tomatoes and slit green chilli and saute until the tomatoes have softened.
15. After the tomatoes have softened add the cumin and coriander powder and salt and cook the masala till the oil releases at the edges, and the tomatoes have turned mushy.
16. Once the tomatoes have turned mushy add the garam masala, the coconut milk and mix well to combine.
17. Add the boiled eggs to the masala and simmer on a low heat for about 15 minutes until the gravy becomes slightly thick.
18. Check the salt and spice levels at this stage and adjust to suit your taste.
19. Finally add in the washed and drained rice along with the water and chopped coriander and mint leaves.
20. Stir to combine and close the pressure cooker and pressure cook for about 3 whistles and turn off the heat.
21. Allow the pressure to release naturally and open the Pressure cooker.
22. Mix the Egg Biryani once gently and fluff up the rice.
23. Transfer the Egg biryani into a serving dish and serve hot.
24. Serve the Egg Biryani along with Onion Raita Recipe, and a side of Spicy Pepper Chicken or Kerala Style Egg Roast Curry Recipe.

### Tips for the Best Egg Biryani Recipe With Coconut Milk:

* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.

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