Boiled Egg and Coconut Milk Biryani

Here's a flavorful and easy recipe for Boiled Egg and Coconut Milk Biryani:

Ingredients:

For the Eggs:

• 6 hard-boiled eggs, peeled and halved
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 tablespoon oil

For the Biryani:

• 1 1/2 cups basmati rice, soaked for 30 minutes and drained
• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 1 cup coconut milk
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• 1 cup mixed vegetables (carrots, peas, green beans, potatoes), chopped into bite-sized pieces
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

Preparing the Eggs:

1. Marinate the Eggs:

   • In a bowl, mix the turmeric powder, red chili powder, and salt. Gently toss the boiled egg halves in the mixture to coat them evenly.

2. Fry the Eggs:

   • Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated eggs and fry them until they are slightly crispy and golden brown on all sides. Remove and set aside.

Preparing the Biryani:

1. Cook the Rice:

   • Boil the soaked rice in plenty of water until it’s 70-80% cooked. Drain and set aside.

2. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

3. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown.

4. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy.

5. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Cook for a few minutes until the spices are well combined and fragrant.

6. Adding Vegetables:

   • Add the mixed vegetables to the pot and cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

7. Adding Yogurt and Coconut Milk:

   • Stir in the yogurt and coconut milk, and cook for another 2-3 minutes until the mixture is well combined.

8. Layering Rice and Eggs:

   • Spread half of the partially cooked rice evenly over the vegetable mixture in the pot. Arrange the fried egg halves on top of the rice layer. Spread the remaining rice over the eggs.

9. Adding Water:

   • Pour 1 cup of water (adjust as needed based on rice quantity). Ensure that the water level is just below the rice surface. Bring to a boil.

10. Simmering:

    • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20 minutes, or until the rice and vegetables are fully cooked and tender. Ensure the rice absorbs all the moisture.

11. Resting:

    • Once done, remove from heat and let it rest, covered, for 10 minutes to allow flavors to meld.

12. Garnish and Serve:

    • Garnish with fresh chopped coriander leaves, mint leaves (if using), fried onions (if using), and saffron-soaked milk (if using) for added flavor and color. Serve hot with raita and salad on the side.

Tips:

• You can add a handful of fried cashews and raisins for added texture and flavor.
• Adjust the spice levels according to your taste preferences.
• Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your Boiled Egg and Coconut Milk Biryani!