Easy recipe to cook Egg Biryani

Are you an eggetarian? Do you want to taste a spicy Egg biryani? Here you go! Check this article and learn how to prepare a delicious Indian style Egg biryani. Definitely this recipe will be a good treat for non-vegetarians, egg lovers and biryani lovers.

Egg Biryani is one of the delicious Indian dishes which can be prepared quickly and served as a special meal for lunch. Egg is rich in proteins. It also contains amino acids, vitamins and minerals such as vitamin D, B12, B6, zinc, iron and copper. Instead of eating one full boiled egg, one can cook delicious egg biryani and enjoy the nutritional benefits of Egg and the other ingredients added in the biryani. The ingredients needed to prepare egg biryani are easily available in the stores.

Listed below are the ingredients needed to prepare Egg biryani


Star anise-1
Cinnamon stick- 1
Pepper corns-10-15
Cumin seeds-1 teaspoon
Bay leaves-1 or 2
Oil-3 tablespoon
Large Onion-200 gram
Ginger garlic paste- 1 tablespoon
Green chillies- 3 or 4
Coriander leaves- as required
Curry leaves- as required
Chili powder- 2 teaspoon
Turmeric powder- 1 teaspoon
Cumin powder-1 teaspoon
Coriander powder- 1 teaspoon
Yogurt- ½ cup
Basmati rice- 2 cups
Water-3 cups
Boiled eggs- 6 or 7
Salt- required amount
Clarified butter/ Ghee- 1 tablespoon
Saffron- 5 to 10 strands

Steps to follow before the preparation of Egg biryani

Follow the below mentioned steps, before you start preparing the egg biryani.

Step 1: Soak the basmati rice in water

Add 3 cups of water to 2 cups of basmati rice and allow it to soak for about 1 hour.

Step 2: Boil the Eggs

  • Place 6 or 7 eggs in a saucepan

  • Add cold water in the pan until the eggs get submerged into water for about 1 inch

  • Allow the eggs to boil at high flame

  • Once the eggs are boiled, reduce the flame to low heat for 10 minutes

  • Switch of the flame after 10 minutes and allow it to cool

  • After the eggs become cold enough to hold in hand, peel the shell of the boiled eggs

Step 3: Soak saffron in warm milk

Take 5 to 10 strands of saffron and soak it in warm milk for 15 minutes. The saffron will give a nice color to the biryani.

Step 4: Prepare masala with spices

Instead of adding the spices separately to the biryani, prepare a powdered masala with the spices. The masala will give a rich flavor to the biryani.

Add mace, cinnamon stick, star anise, pepper corns, cloves, cardamom and cumin seeds in a mixer and finely grind the ingredients until it gives a powdery touch (dry grinding).

Masala is ready! Keep that aside in a separate bowl.

Step 5: Coat masala over the boiled eggs

  • Cut all the boiled eggs into slices

  • Take a separate pan and add 3 tsp of oil. Keep the flame at low heat

  • To the oil, add ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp chilli powder and 1 tsp coriander powder

  • Add required amount of salt to the mixture and mix it well

Masala to coat the egg is ready! Do not keep the flame at high heat. If the masala is over heated, then the flame can be switched off to avoid the masala from getting burnt.

  • Place the sliced boiled eggs in the same pan containing the masala

  • Coat all the sides of the sliced eggs with the masala by turning the eggs in the pan

  • Keep the eggs for 1 minute in the pan until the masala gets coated over the egg

  • Once the masala gets coated on all the sides of the egg, transfer the masala coated sliced boiled eggs in a separate plate.

Egg Biryani

Preparation of Egg biryani

  • Take a wide pan and add 3 tablespoon of oil. Keep the flame at medium heat

  • After the oil gets warmed, add bay leaves and the dry powdered masala (prepared as mentioned in step 4). Mix it for about 30 to 40 seconds.

  • Add finely chopped onions and required amount of salt to it. Fry the onions until it turns to golden brown.

  • After the onions turned into golden brown, add ginger garlic paste, green chillies, ½ tsp turmeric and 1 tsp chili powder.

  • If needed, add nearly 15 to 20 cashew nuts.

  • Sprinkle coriander leaves and mint leaves.

  • Add ½ cup of yogurt

  • Add the soaked basmati rice with water

  • If needed add salt.

  • Mix all the ingredients in the pan.

  • Close the pan with a tight lid and allow them to cook.

  • After the rice gets cooked, reduce the flame to low heat and add 1 tablespoon of ghee to the cooked rice. Also add soaked saffron along with the milk.

  • Place the sliced masala coated boiled eggs over the cooked rice and again cook it for 5 minutes at low heat with the lid closed.

  • After 5 minutes, switch of the flame and slightly mix the rice so that the masala coated sliced eggs placed at the top of the cooked rice get mixed.

  • Transfer the egg biryani to a hot case.

Yummy Egg biryani is ready! Serve the hot and spicy egg biryani along with raita.

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