Egg Biryani Recipe
Egg biryani is all about comfort and flavor. Think boiled eggs cooked in a spiced, creamy masala, layered with fragrant basmati rice, fresh herbs, and warm whole spices. The result? A meal that feels fancy but is super simple to make. Whether you’re new to cooking or a pro, this recipe will walk you through step by step—so you can enjoy restaurant-style biryani right at home!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-5
- Category: Main Course
- Cuisine: Indian
Ingredients
Main Ingredients
- Basmati rice: 2 cups (soaked for 20 minutes)
- Boiled eggs: 4-5 (make small cuts for extra flavor)
- Ghee or oil: 3 tablespoons
- Tomato: 1 medium, finely chopped
- Onion: 1 cup thinly sliced (around 1 large onion)
- Green chilies: 1-2, slit or chopped
- Yogurt (curd): 6 tablespoons, whisked
Whole Spices
- Star anise: 1
- Bay leaf: 1
- Cumin seeds (or shahi jeera): ½ teaspoon
- Green cardamom: 4
- Cloves: 4
- Cinnamon: 1-inch stick
- Mace (optional): 1 strand
Spice Powders
- Turmeric: ¼ teaspoon
- Red chili powder: 1 teaspoon (adjust to taste)
- Garam masala or biryani masala: 1 tablespoon
Fresh Herbs
- Mint and coriander leaves: ¼ cup, finely chopped
Water for Cooking Rice
- Standard pot: 3¾ to 4 cups
- Pressure cooker: 3½ cups
Instructions
Prep Work (10 minutes)
- Wash and soak the rice: Rinse the rice until the water runs clear, then let it soak for 20 minutes. Drain and set aside.
- Hard-boil the eggs: Boil the eggs, peel them, and make shallow cuts or gashes. This helps the spices seep in while cooking.
Step-by-Step Cooking
Step 1: Toast the Spices
Heat ghee or oil in a large pot. Toss in the whole spices—star anise, bay leaf, cumin seeds, cardamom, cloves, cinnamon, and mace. Sauté for a minute until they smell amazing.
Step 2: Golden Onions
Add the sliced onions and chilies. Cook them on medium heat until golden brown. This step builds your base flavor, so don’t rush it!
Step 3: Make the Masala
Stir in ginger-garlic paste and cook till the raw smell is gone. Add chopped tomatoes, turmeric, red chili powder, and salt. Sauté till the tomatoes soften and blend into a thick sauce. Stir in yogurt and let it cook until creamy.
Step 4: Egg Time
Gently add boiled eggs to the masala and mix so they’re evenly coated. Sprinkle the garam masala or biryani masala for that extra hit of spice.
Step 5: Add Rice
Pour water into the pot and bring it to a boil. Taste the water—it should be slightly salty. Add the soaked rice, give it a gentle stir, and lower the heat.
Step 6: Cook to Perfection
Cover the pot with a tight lid and let it simmer on low heat for about 15 minutes. If using a pressure cooker, cook for one whistle on medium heat.
Optional: Dum Cooking (Layering for Extra Flavor)
Want that traditional biryani feel? After cooking the masala, layer half-cooked rice over it. Add fried onions (if you have them), mint, coriander, and saffron milk for a boost of color and aroma. Seal the lid with foil or dough and cook on very low heat for 10 minutes.
Notes
Serving Suggestions
Egg biryani is best served hot with a side of cucumber raita, plain yogurt, or even a fresh veggie salad. For extra flair, sprinkle with fried onions and a handful of fresh coriander before serving.
Pro Tips for Amazing Biryani
- Use good rice: Aged basmati is your best bet for fluffy, non-sticky grains.
- Spice it your way: Prefer mild biryani? Use less red chili powder or swap for Kashmiri chili powder, which adds color without too much heat.
- Don’t skip the onions: Golden-brown onions are the heart of biryani. Take your time frying them!
Storage & Reheating
- Fridge: Leftovers? No problem! Store any biryani in an airtight container for up to 2 days.
- Reheat: Add a splash of water to keep it moist, then warm on the stovetop or in the microwave.
- Freezer: Avoid freezing as it can change the rice’s texture.
Find it online: https://indianrecipe.info/egg-biryani/