Egg Biryani Recipe | Anda Biryani

Egg Biryani recipe with step by step photos and short video . Anda Biryani or Egg Biryani is a flavorful and fragrant rice cooked with aromatic biryani spices and boiled egg on a low flame till perfection.

Biryani needs no introduction, its flavourful , fragrant and fluffy . This is quite simple biryani recipe with few aromatic spices , less cooking hours and no marination hours .

Needs complete 60 minutes from start to end to nail a perfect Egg Biryani . But before jumping into a recipe go through the detailed tips to cook a perfect restaurant style Biryani at home.

As this is a basic and simple Egg Biryani , I have just used boiled eggs and no marination is done. But for Hyderabad Egg Dum Biryani , I do marinate eggs for minimum 30 minutes. If you wish , to marinate eggs , then prick boiled eggs with fork and marinate with hung curd , ginger garlic paste , red chilli powder , salt , oil and lime juice. Marination is done mainly for 2 reasons , one is to tenderize meat and other is to add flavours . But for Vegetables and Eggs, tenderizing is not required . Fat( oil or butter) and Citric acid ( lime or vinegar ) are must ingredients used to tenderize and other ingredients are just used to add flavours.

Preparation is more while making biryani . But with proper planning , you can save some time. To save time , I generally boil water in electric kettle and then use to cook rice , from which I can get 90% cooked rice in 7-8 minutes. Also if eggs are boiled and kept before , then all you need is saute everything together in oil and cook on sim . which makes the process , really simple. Also adding barista ( fried brown onion) adds lots of flavour and enhances taste of biryani. I generally make barista and freeze , but as I didn't had at home I haven't used. But if you have , I recommend you to use orelse alternatively you can also deep fry some sliced onions and add to biryani.

Pro tips to cook perfect Biryani at home.

1. Use premium quality spices because it imparts lots of flavours and aroma to Biryani .
2. Always use old age rice for Biryani , rinse and wash well for 3-4 times and soak for minimum 30 minutes before cooking.
3. Fat is very important to make a perfect biryani . So grease you thick bottom pan always with good amount of fat . Incase if you are trying to make a restaurant style biryani , then do add little more oil and ghee to get a tasty biryani.
4. Good hours of marination .
5. Slow cooking technique helps flavours to blend well .

If you are a biryani/ pulao lover and planning for a special weekend meal with family & friends at home then you can try any of these following delicious recipes :

• Chicken Donne Biryani
• Ambur Star Chicken Biryani
• Vegetable Dum Biryani
• Palak Paneer Pulao
• Jeera Rice

RECIPE CARD FOR EGG BIRYANI

Egg Biryani Recipe

Egg Biryani is a fluffy, flavourful rice cooked with aromatic spices and boiled egg.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings : 5 people

Calories / Serving : 613

Author: Muktha H S

Ingredients 

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For Biryani Rice

• 8-10 cups Water
• 2 cups Basmati rice
• 1 Tsp Salt
• 1 Tsp Oil
• 1 Bay Leaf
• 4 Green Cardamom , pods
• 1 ½ inch Cinnamon Sticks
• 2 Cloves
• Mint leaves handful , torn

For Biryani Masala / Gravy

• 5-6 Boiled ,eggs
• ⅓ cup Oil
• 2 Tbsp Ghee / Clarified Butter
• 2 no's Onions , large , sliced
• 2 Tbsp Garlic Paste
• 1 ½ Tbsp Ginger Paste
• 4 no's Green Chillies , slit long
• 2 no's Tomatoes , chopped
• ½ cup Mint leaves chopped
• ½ cup Curds , thick
• ½ Tsp Turmeric powder
• 11/2 Tbsp Red chilli powder
• 2 Tbsp Coriander powder
• 1 Tsp Biryani Masala Powder - , refer notes
• 1 no Bay leaf
• 3 no's Green Cardamom
• 1 no's Black Cardamom
• 1 ½ " inch Cinnamon Sticks
• 4 no's Cloves
• 1 no's Star Anise
• ½ Tsp Black peppercorns
• ½ Tsp Shahi Jeera
• 2 Tsp Salt or as needed

Other Ingredients

• ¼ Cup Warm Milk
• 10-12 no's Saffron Strands
• 2 Tbsp Mint leaves fried , optional, - refer notes
• 2 Tbsp Coriander leaves
• 2 Tbsp Barista / fried onions , optional
• 1 Tbsp Clarified Butter/Ghee
• ½ Tsp Biryani Masala Powder
• ½ Tsp Salt
• 2 drops Kewra water ,essence
• 1 Tbsp Lime juice

Instructions

Preparations

• Boil 5-6 eggs for 10 minutes , remove shell and set aside.
• Wash rice for 3-4 times , till water runs clear and soak rice in water for minimum 30 minutes.
• Make fresh ginger garlic paste and set aside.
• Clean all greens , slice onions , chop tomatoes , slit green chilies and set aside.

For cooking rice

• Boil 8-10 cups of water . Add bay leaf , green cardamom , cinnamon , cloves and soaked rice.
• Drain rice and add soaked rice to boiling water.
• Add 1 tsp of oil ,tsp of salt and few torn mint leaves.
• Cook rice for about 7-8 minutes , till its 90 % cooked.
• Drain water completely and pour cold water and drain water completely.
• Spread rice on a wide plate , sprinkle some salt and set aside.

For Egg gravy

• In a thick bottom pan , heat oil and ghee.
• Add whole spices and saute till fragrant.
• Now add in sliced onions and fry .
• Add mint leaves and fry well , till onion changes color and mint leaves are well fried.
• Add freshly ground ginger garlic paste and saute till raw smell goes off completely.
• Now add in slit green chilies and tomatoes , saute well and cook till tomatoes turns pulpy.
• Add turmeric powder , chili powder and coriander powder mix well .
• Keeping flame on low heat , Add ½ cup of thick curds and mix well completely till specks of oil is seen.
• Add salt and biryani masala powder mix well .
• When oil starts to release from corners make incisions on boiled eggs with knife and add into gravy.
• Gently saute egg ,such that masala coats well on egg .

Dum Cooking

• Add cooked rice on top of egg and spread evenly.
• Now pour saffron soaked milk , sprinkle salt and biryani masala powder
• Drizzle 1 -2 tbsp of ghee / clarified butter on top.
• Add chopped coriander leaves and mint leaves , lime juice and 2-3 tbsp of kewra or rose water. If using essence ,don't add more than 1 - 2 drops .
• Cover the pot with aluminium foil and tightly close the lid alternatively you can even close the lid and seal it with atta dough.
• Keep the flame on sim and leave for minimum 20 minutes for all flavors to combine well and enhance.
• After 20 minutes , turn off the flame and remove lid and foil.
• Gently mix well everything from bottom and serve hot along with fresh cucumber salad.

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STEP BY STEP DIRECTIONS FOR EGG BIRYANI

Preparations

Boil 5-6 eggs for 10 minutes , remove shell and set aside.

Wash rice for 3-4 times , till water runs clear and soak rice in water for minimum 30 minutes.

Make fresh ginger garlic paste and set aside.

Clean all greens , slice onions , chop tomatoes , slit green chilies and set aside.

For cooking rice

Boil 8-10 cups of water . Add bay leaf , green cardamom , cinnamon , cloves and soaked rice.

Drain rice and add soaked rice to boiling water.

Add 1 tsp of oil ,tsp of salt and few torn mint leaves.

Cook rice for about 7-8 minutes , till its 90 % cooked. Turn off the stove.

Drain water completely from rice , pour cold water and drain water completely.

Spread rice on a wide plate , sprinkle some salt and set aside.

For Egg gravy

In a thick bottom pan , heat oil and ghee.

Add whole spices and saute till fragrant.

Now add in sliced onions and fry .

Add mint leaves .

Fry well , till onion changes color and mint leaves are well fried.

Add freshly ground ginger garlic paste.

Saute till raw smell goes off completely.

Now add in slit green chilies and tomatoes , saute well and cook till tomatoes turns pulpy.

Add turmeric powder , chili powder and coriander powder mix well .

Keeping flame on low heat , Add ½ cup of thick curds and mix well completely till specks of oil is seen.

Add salt and biryani masala powder, mix well.

When oil starts to release from corners. Make incisions from knife on boiled eggs and add into gravy.

Gently saute egg ,such that masala / gravy coats well on egg .

Dum Cooking

Add cooked rice on top of egg gravy.

And spread evenly using a spatula.

Now pour saffron soaked milk , sprinkle salt and biryani masala powder.

Drizzle 1 -2 tbsp of ghee / clarified butter on top.

Add chopped coriander leaves and mint leaves .

Add 2-3 tbsp of kewra or rose water. If using essence ,don't add more than 1 - 2 drops .

Add Lime juice

Cover the pot with aluminium foil .

And tightly close the lid alternatively you can even close the lid and seal it with atta dough.

Keep the flame on sim and leave for minimum 20 minutes for all flavors to combine well and enhance taste.

After 20 minutes , turn off the flame and remove lid and foil.

Gently mix well everything from bottom.

Serve hot along with fresh cucumber salad.