Sometimes I want to make something special for myself and my family, but I also want to avoid long cooking and the hassle. That’s where this perfect Egg Biryani recipe comes in. It only needs a few ingredients, which you’ll always find in your kitchen, and it takes less time to prepare. And the taste? Simply elegant. The aromatic spiced eggs with fluffy rice give a delicate flavor. You can make this to celebrate something or just for a lazy weekend. It’s always a blast!
What Is Egg Biryani?
Egg biryani is a comforting dish. It’s a classic Indian recipe where spiced basmati rice and eggs are cooked together with various spices. It’s a variation of Hyderabadi Gosht Biryani, which is traditionally made with meat and rice.
How to Make Egg Biriyani?
Cook 2 cups of soaked basmati rice with spices like bay leaf, shah jeera, cloves, and ghee until it’s 80% done. Set aside. Poke boiled eggs with a fork, sprinkle salt, and fry them in oil and ghee. In the same pan, prepare a spice base with onion, ginger, garlic pastes, and spices like biryani masala, turmeric, and chili powder.
Add yogurt, coat the eggs in the mixture, then layer rice and eggs in a pot. Add toppings, steam on low heat, and your egg biryani is ready! Need the full step-by-step process of the Egg Biryani Recipe? Scroll below, and you’ll find the complete recipe with tips.
Egg Biriyani Recipe
Ingredient
For the Rice:
- 3.5 cups hot water
- 1 bay leaf
- ½ tablespoon shah jeera
- 3 cloves
- 1 tablespoon salt
- 1 tablespoon ghee
- 2 cups basmati rice
For the Egg Spices:
- 4 eggs (boiled)
- Salt (for seasoning)
- 3 tablespoons oil
- 1 tablespoon ghee
- 3 cloves
- 1 cinnamon stick
- 4 cardamoms
- 8 black peppercorns
- 1 bay leaf
- ½ tablespoon shah jeera
- 1 tablespoon onion paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ tablespoon salt
- ½ tablespoon turmeric powder
- ½ tablespoon chili powder
- ½ tablespoon coriander powder
- 1.5 tablespoons biryani masala
- ⅓ cup plain yogurt
- 4 tablespoons milk
For Layering and Gurnishing:
- Green chilies
- Fried onions
- ½ tablespoon rose water
- ½ tablespoon kewra water
- Chopped coriander leaves
- 1 tablespoon ghee
- ⅓ cup milk
Direction
- In a pan, add 3.5 cups of hot water, 1 bay leaf, ½ tablespoon of shah jeera, 3 cloves, 1 tablespoon of salt, and 1 tablespoon of ghee.
- Add 2 cups of soaked basmati rice. Cover the pan and cook until the water is fully absorbed.
- The rice should be 80% cooked. When done, turn off the flame and keep the pan aside.
- Poke the boiled eggs with a fork to make small holes. Add some salt over the eggs and mix well.
- In a separate pan, heat 3 tablespoons of oil and 1 tablespoon of ghee. Lightly fry the eggs, then remove them from the pan.
- In the same pan, add 3 cloves, 1 cinnamon stick, 4 cardamoms, 8 black peppercorns, 1 bay leaf, and ½ tablespoon of shah jeera.
- Add 1 tablespoon of onion paste, 1 tablespoon of ginger paste, and 1 tablespoon of garlic paste. Sauté for 3 minutes.
- Add ½ tablespoon of salt, ½ tablespoon of turmeric powder, ½ tablespoon of chili powder, ½ tablespoon of coriander powder, and 1.5 tablespoons of biryani masala. Mix well.
- Stir in ⅓ cup of plain yogurt and cook for 1-3 minutes.
- Add the fried eggs to the cooked spice mixture. Pour in 4 tablespoons of milk and sauté for a few minutes and it’s done.
- Take some of the cooked rice and layer it over the eggs. Then, add another layer of eggs and top with the remaining rice.
- Now over the rice, add green chilies, fried onions, ½ tablespoon of rose water, ½ tablespoon of kewra water, chopped coriander leaves, 1 tablespoon of ghee, and ⅓ cup of milk.
- Next, place a griddle on the stove. Put the egg biryani pot on top of the griddle and cook on the lowest heat for 20 minutes.
- Your delicious egg biryani is ready now! Serve hot with your favorite salad.
What to Serve with Egg Biryani
You can add your favorite salad, like cucumber, tomato, and carrots. Raita also pairs very well with egg biryani.
Chef’s Tips
- For perfect boiled eggs, boil them for twelve minutes. Drain the water and place the eggs in room-temperature water for 10 minutes to make peeling easier.
- Adjust the water amount based on the age of the rice. For older basmati, use 2 cups of water, and for newer rice, use 1.5 cups of water per 1 cup of rice.