Egg Biryani is a delicious and aromatic rice dish made with fragrant basmati rice, boiled eggs, and a blend of spices. This dish is a perfect combination of flavors and textures, with the richness of eggs complementing the spices and herbs used in the biryani. It’s a satisfying and flavorful meal that can be enjoyed on its own or with raita and salad.
Egg Biryani Recipe
The combination of spiced eggs, fragrant rice, and rich masala makes it a favorite for both special occasions and everyday meals.
Ingredients
For the Rice:
For the Eggs:
For the Biryani:
Instructions
Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
- In a large pot, bring 3 cups of water to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and a pinch of salt.
- Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% cooked (it should be slightly undercooked). Drain the rice and set aside.
Prepare the Eggs:
- In a small bowl, mix the turmeric powder, red chili powder, and a pinch of salt. Rub this spice mixture over the boiled eggs.
- Heat 1 tablespoon of oil in a pan and fry the eggs until they are golden and slightly crispy on the outside. Remove from the pan and set aside.
Cook the Biryani Base:
- In the same pan, heat 2 tablespoons of oil or ghee. Add cumin seeds and let them sizzle.
- Add the sliced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften.
- Add the yogurt, red chili powder, turmeric powder, garam masala, and salt. Cook until the oil separates from the masala.
- Add the fried eggs to the masala and stir gently to coat them with the spices.
Assemble the Biryani:
- In a heavy-bottomed pot or a large oven-safe dish, layer half of the cooked rice at the bottom.
- Add the egg masala mixture over the rice.
- Layer the remaining rice over the eggs.
- Drizzle the saffron milk (if using) over the top layer of rice. Add the fried onions and dot with ghee or butter.
- Cover the pot with a tight-fitting lid or aluminum foil.
Cook the Biryani:
- For stovetop cooking: Place the pot over low heat and cook for 20-25 minutes, allowing the flavors to meld together.
- For oven cooking: Preheat the oven to 350°F (175°C) and bake the biryani for 25-30 minutes.
Serve:
- Once cooked, gently fluff the biryani with a fork. Garnish with fresh coriander and mint leaves.
- Serve hot with raita, salad, or a side of your choice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 222kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 1.4g7%
- Trans Fat 0.3g
- Cholesterol 98mg33%
- Sodium 183mg8%
- Total Carbohydrate 31g11%
- Dietary Fiber 1.7g7%
- Sugars 2g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Eggs: For an extra flavor boost, you can make small slits in the eggs before frying them to allow the spices to penetrate deeper.
- Rice: It’s important to slightly undercook the rice before layering, as it will continue to cook during the final step.
- Saffron: Adding saffron gives the biryani a rich color and subtle flavor. If you don’t have saffron, you can skip this step or use a pinch of turmeric for color.