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You are here: Home / Biryani Recipes / Egg Biryani Recipe – How to Make Egg Biryani Indian-Style

Egg Biryani Recipe – How to Make Egg Biryani Indian-Style

February 18, 2020 14 Comments

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Before I go into the details of how I made this egg biryani, I must admit that I am stunned you guys. Stunned that I never thought of making egg biryani before a month back. I have no idea why since I love biryani (and make vegetable biryani at least thrice a month) and TH loves eggs and I just never thought of marrying the two (the eggs and the biryani, not the two of us). So yeah, it had to happen and it did, finally. Now there’s a thing with me making biryani. I don’t follow any particular recipe, preferring to throw in spices and ingredients as I go. I prefer layered or dum biryani rather than a pressure cooker biryani although the latter is way more quick and convenient.

egg biryani recipePin

Anyway, let’s talk Egg Biryani now. This one turned out super delicious but it took a tad more time that I normally like to stand in the kitchen for. I believe from start to finish, including chopping and everything, this biryani took about 1 hour 15 mins. I like to finish all my cooking within an hour so yeah, this went slightly over, but then the advantage of making a biryani for lunch is that you don’t really need a side dish except a simple onion salad or cucumber raita and papad or chips.

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I took pretty detailed pictures and had to cut short a few to make the length of this post reasonable. It may seem like a lot more work than it actually is because this egg biryani has many pieces that finally come together into a single dish. Don’t let that deter you. You can do a bunch of stuff simultaneously and I have written the order in which I cooked. Total time will depend on your speed on getting things done though.

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Alright then, it’s a beautiful day to make some Egg Biryani so let’s get cracking. Check out more Biryani Recipes on Edible Garden if you have some time to browse around. My favourites are gobi biryani, soya chunks biryani with sprouts, and Amma’s layered chicken biryani. Don’t forget to whip up a mirchi ka salan to go with your biryani – yum!

EGG BIRYANI RECIPE

Preparation time: 15 minutes
Cooking time: 1 hour
Serves 2
Recipe: my own

INGREDIENTS:

  • 1 cup of basmati rice
  • 2 tbsp + 2 tbsp of ghee
  • Half a fistful of whole spices like cinnamon, cloves, cardamom, star anise, and one bay leaf (use  whatever you have in hand)
  • A small bunch of coriander leaves (cilantro)
  • A small bunch of mint leaves
  • 2 green chillies
  • 2-3 cloves of garlic
  • 2″ piece of ginger
  • 1.5 cups of large onions, sliced long
  • 1/2 cup of cubed ripe tomato
  • 1/2 tsp of red chilli powder (adjust to taste)
  • 1/4 tsp of turmeric powder
  • 1 tsp of jeera or cumin
  • 1 tsp of fennel seeds or sombu (perumjeerakam)
  • 1 tsp of coriander powder
  • 2 cups of thick coconut milk (optional)
  • 1-2 tsp of biryani masala or garam masala
  • 1 tsp of ginger garlic paste (freshly made is best)
  • 3 eggs
  • 1/4 cup of cashew nuts and more coriander leaves and mint leaves, for garnish

INSTRUCTIONS:

This is the order in which I made the egg biryani. Adapt to suit your convenience and time in hand. Check notes at the end of the recipe below for some tips on preparation ahead of time if you are making egg biryani for guests.

0. Wash and leave the basmati to soak in some water before proceeding with the next steps.

1. Start with a medium-sized pan and heat 2 tbsp ghee. Add the cashew nuts and fry until golden. Drain and set aside.

2. To the same pan, add half of the sliced onions. Fry until golden, drain and set aside. We’ll use these and the cashew nuts for garnish before serving.

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2. Grind together – coriander leaves + mint leaves + green chillies + ginger + garlic + salt.

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3. In the same pan with the ghee (add some more ghee if needed), add whatever whole spices you are using. I only had cinnamon, cloves, and cardamom.

4. Once the spices turn fragrant (about 15 seconds), add the ground paste and fry for another 30 seconds or so. Turn off flame.

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5. Add the soaked rice and this fried spice mixture along with 1.5 cups (adjust to your cooking method) to a rice cooker or pressure cooker. Leave it to cook while you proceed with the rest of the recipe.

PS: once the rice cooks, fluff it gently with a fork so it doesn’t get more mushy.

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6. Next, let’s boil the eggs. I got this fail-proof method from Martha Stewart to make perfect hard boiled eggs. Place the eggs in a pan large enough to hold them without overlapping. Add enough tap water to cover them fully by an inch. Bring to a rolling boil, let it boil for 1 minute, and then turn off the flame. Cover fully with a lid and let it sit for 15 mins. Take eggs out and peel under running water. There you go – perfect hard-boiled eggs.

Let the eggs cook while you start off with the masala part of the egg biryani.

7. Heat 2 tbsp ghee and add the remaining sliced onions. As they begin to brown, add the ginger garlic paste and saute for 10 seconds.

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8. Next, add the spices and powders – coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Saute until they are roasted, about 10 seconds. Top off with the chopped tomatoes and more coriander leaves and mint leaves (this is optional, I happened to have a lot of them fresh in hand so wanted to use it up.

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9. Saute until the tomatoes turn soft and mushy and the mixture is cooked. This will take about 5 mins or so.

10. Next, add the coconut milk. You can also use water instead of coconut milk, I just happen to love biryani made with coconut milk. If using coconut milk, add the 2 cups + 1/2 cup of water just to thin it out a bit.

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11. Let the mixture simmer on low flame for about 10 mins until the masala becomes thick-ish. Add salt and garam masala or biryani masala now, mix well, and turn off flame. The ghee will be visible on top of the masala. That’s when you kinda know it’s done.

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12. Almost done! Mix the cooked rice to the masala until nicely combined. If you want the marbled look, don’t overmix, just lightly mix for an uneven look.

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13. Add the sliced, boiled egg on top and cover with rice. Pat down tightly and cover. Let the biryani sit for atleast one hour for the flavours to blend.

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Garnished with the fried onions, cashew nuts, and more coriander leaves before serving.

Notes:

  1. You can do some of the preparation ahead for making egg biryani, especially for a party or guests
  2. Boil the eggs in advance and leave in the fridge unpeeled. Peel and slice before you need to use them.
  3. There aren’t many vegetables to chop but slice onions and keep them ready.
  4. You can also pre-cook the rice and refrigerate it. Heat it along with the masala and it should work fine. This will also allow the rice to stay as separate grains.
  5. Serve egg biryani with a simple raita and papad or chips

For Egg Biryani recipe in Hindi, Tamil, Telugu, Urdu, please use the Google Translate button on the top right of this website.

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By nags Filed Under: Biryani Recipes, Egg Recipes, Uncategorized

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Comments

  1. Shana

    August 27, 2022 at 7:24 am

    Just cooked this for the family. Really good, everybody loved it

    Reply
  2. Recipe Kitchen

    April 3, 2020 at 4:43 pm

    I made it at home, it is a very tasty and royal dish.

    Reply
  3. Beula Jose

    March 9, 2018 at 4:09 am

    Oh my lovely recipe! I’m a beginner at cooking, this was the best I did so far. Thanks!

    Reply
    • nags

      March 12, 2018 at 4:58 pm

      yay! thanks

      Reply
  4. Lakshmi

    September 25, 2017 at 6:44 am

    I was craving some biriyani and the nearest decent biriyani place is 40 minutes away so decided to make this recipe. Husband kept coming into the kitchen because o the aroma. It tastes amazing! Craving satisfied! Love all your recipes that I have tried so far.

    Reply
    • nags

      November 13, 2017 at 2:07 pm

      i am so glad to hear that, thank you Lakshmi!

      Reply
  5. Babara

    September 7, 2016 at 8:34 pm

    Which biryani masala did u use? Besides garam masala .

    Reply
    • nags

      September 10, 2016 at 12:25 pm

      any brand biryani masala will do. i usually buy Eastern brand

      Reply
  6. Purnima

    April 22, 2016 at 3:38 am

    Tried this one today and was YUMMMA YUMMMMMAA!!!! Never has my biryani been so delectable! Also have tried other recipes too which turned equally great! I wish I could insert a photo here! Love!

    Reply
    • nags

      April 23, 2016 at 10:01 am

      thank you so much purnima! you can email me your photos at naagu.v at gmail.com

      Reply
  7. chan

    April 17, 2016 at 12:41 pm

    Hi ,tried this recipe today…and it turned out really well…thanks for sharing

    very yummy:)

    Reply
  8. Suboohi khan

    December 28, 2015 at 11:54 pm

    Heyy. I love u for dis biryani. Cooking was n still a nightmare for me. After marriage dis was the first thing in my xooking which turned out to b esooooooooo damnn delicious.. dat my Mr. Hubby fell in luv wid dis egg biryani. N my parents neva thot of … dat i can cook dis yummmm…. all thankzz to u lady..

    Reply
    • nags

      December 29, 2015 at 10:11 am

      That’s great to hear! Keep cooking šŸ™‚

      Reply
  9. Anonymous

    November 12, 2015 at 10:19 am

    i will be making this for my clients tommorow hope it works out well..

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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