Boiled Egg and Coconut Milk Biryani

Boiled egg and coconut milk biryani is a classic dish when it comes to one-pot meals. You can make this biriyani in less than an hour using simple ingredients. The coconut milk balances the spices and gives an incredible aroma that is bound to make anyone hanker for this biriyani.

Health Benefits:

Egg is one of the best sources of protein known all around the world. Eggs also contain vitamin B2, A, D, E and K. Coconut milk is a rich source of healthy fats, protein, and natural sugars. It is beneficial to the skin, hair, and nails and also aids in weight loss. It also helps lose flab and build muscle.

Nutrition facts of Boiled Egg and Coconut Milk Biryani:

• Calories – 318
• Fat – 12g
• Cholesterol – 400mg
• Sodium – 150mg
• Potassium – 275mg
• Carbohydrate – 25g
• Fibres – 2g
• Sugar – 2g
• Protein – 20g

Ingredients

Boiled eggs (shells removed): 4

Basmati/Seeraga Samba rice: 1½ cups soaked for 20 minutes

finely chopped onions: 1/2 cup

chopped green chilies: 2

tbsp ginger garlic paste: 1/2

cup mint leaves: 1/2

cup chopped coriander leaves: 1/4

Curd / yoghurt: 1/4 cup

coriander powder: 1/2 tsp

tsp turmeric powder: 1/4

tsp red chili powder: 1

cups garam masala: 2

coconut milk: 2 cups

Ghee: 1 tbsp (optional)

Kewra essence: 1 tsp (optional)

salt to taste

How To Make Boiled Egg and Coconut Milk Biryani

1. Heat 1 tbsp ghee and 3 tbsp oil in a handi and fry the chopped onions on low to medium flame till they turn golden brown.
2. Add the chilies, mint and coriander leaves and sauté for 2-3 minutes.
3. Add the ginger-garlic paste and stir well to cook for 2-3 minutes.
4. Add eggs, turmeric, chili and coriander powders and the garam masala. Stir continuously for 2-3 minutes.
5. Add ½ cup water to the masala with a pinch of salt.
6. Cook covered for 9-10 minutes on low to medium flame.
7. Add the coconut milk, kewra essence and another cup of water and continue to cook till the gravy thickens.

How to cook the rice:

1. Boil the rice in 5 cups of water.
2. Add masala and salt as per taste.
3. Cook covered on low-medium flame for 10 minutes or until the water is completely absorbed. 

How to make the dum:

1. Heat a tawa and place the handi on the surface
2. Cook covered for 10-15 minutes on low flame.
3. After switching off the flame, let the handi stay on the tawa.
4. Serve egg and coconut milk biriyani with raita or just plain.

Fun Fact

The combination of egg and coconut milk in this biryani gives it a distinct sweet and spicy taste along with the typically South Indian coconut flavour.