The past few weeks have been a whirlwind of activity and that means cooking elaborate meals always takes a backseat. As a result, I am looking for easy-to-make dishes and as many one-pot meals as possible. This past Sunday was no exception.
Having worked through the weekend, I was looking to round it off with a good meal. Much as I had planned a 4-course dinner, it was a case of the mind is willing, but the body is not.
Then came the idea of making a biryani or pulav and as is the case, I went online to see if I can make anything “different.”
That is when I stumbled upon Sanjeev Kapoor’s Egg Biryani and that is what I made with a few tweaks.
This Egg Biryani or Anda Biryani gets done in less than 45 minutes. It is rich and creamy because of the coconut milk, and mildly, but absolutely gorgeously spiced.
Time: 45 Minutes
- Eggs – 4
- Basmati Rice – 1.5 Cups
- Coconut Milk – 3/4 Cup
- Tomato – 2 Large
- Onions – 3 Large
- Cloves – 5
- Cinnamon – 1.5″
- Green Cardamom – 3
- Ginger Paste – 1 tsp
- Garlic Paste – 3/4 tsp
- Red Chilli Powder – 1 tsp
- Turmeric – 1/3 tsp
- Ghee or Oil – 2 tbsp
- Fresh Mint Leaves – A Handful
- Fresh Coriander Leaves – A Handful
- Salt to Taste
- Wash and soak the Basmati rice in 2.5 cups of water for 15 minutes.
- Drain the Basmati rice and set aside for 10 minutes.
- Boil the 4 eggs to a hard-boiled consistency.
- Chop the mint and coriander leaves.
- Chop the tomatoes into fine pieces.
- Chop 2 onions into 1/4″ pieces.
- Chop 1 onion into long strips.
- In a small pressure cooker or in a heavy-bottomed vessel, heat 1 tbsp oil.
- Turn the heat to medium.
- Add the green cardamom (as whole pods), cloves and cinnamon.
- Stir-fry for 1 minute.
- Add the onions and stir-fry till transparent.
- Add the ginger and garlic pastes.
- Stir-fry for 1 minute.
- Add the chopped tomatoes.
- Stir-fry for till tomato pieces get stewed.
- Add the red chilli powder, turmeric powder, chopped coriander and mint leaves.
- Stir-fry for 2 minutes.
- Turn the heat to low.
- Add 2.5 Cups of water.
- Bring to a boil.
- Lower the heat.
- Add 3/4 tsp salt and coconut milk.
- Add the drained Basmati rice.
- Mix well.
- Cover and cook over medium-heat till the rice is done. Stir occasionally.
- Taste the biryani and add more salt, if needed.
- While the rice is cooking:
- Peel the eggs.
- In a pan, heat 1 tbsp ghee.
- Add the sliced onions and fry till golden brown.
- Take the browned onion slices out and set aside.
- To the remaining ghee, add a pinch of turmeric.
- Add the whole hard-boiled eggs.
- Gently roll the eggs around so that eggs are coated with ghee.
- Take the eggs out and slice into two.
- Take the biryani out into a platter or large dish.
- Garnish with caramelized onion and eggs.
- Serve hot with raita and papad.