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Egg Biryani
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5 from 7 votes

Egg Biryani Recipe

Egg Biryani is a fluffy, flavourful rice cooked with aromatic spices and boiled egg.
Course Main Course
Cuisine Indian
Keyword Biryani, Rice Varities
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 people
Calories 613kcal
Author Muktha H S

Ingredients

For Biryani Rice

  • 8-10 cups Water
  • 2 cups Basmati rice
  • 1 teaspoon Salt
  • 1 teaspoon 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
  • cup Oil
  • 2 tablespoon Ghee / Clarified Butter
  • 2 no's Onions , large , sliced
  • 2 tablespoon Garlic Paste
  • 1 ½ tablespoon Ginger Paste
  • 4 no's Green Chillies , slit long
  • 2 no's Tomatoes , chopped
  • ½ cup Mint leaves chopped
  • ½ cup Curds , thick
  • ½ teaspoon Turmeric powder
  • 11/2 tablespoon Red chilli powder
  • 2 tablespoon Coriander powder
  • 1 teaspoon 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 teaspoon Black peppercorns
  • ½ teaspoon Shahi Jeera
  • 2 teaspoon Salt or as needed

Other Ingredients

  • ¼ Cup Warm Milk
  • 10-12 no's Saffron Strands
  • 2 tablespoon Mint leaves fried , optional, refer notes
  • 2 tablespoon Coriander leaves
  • 2 tablespoon Barista / fried onions , optional
  • 1 tablespoon Clarified Butter/Ghee
  • ½ teaspoon Biryani Masala Powder
  • ½ teaspoon Salt
  • 2 drops Kewra water ,essence
  • 1 tablespoon 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 teaspoon 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 tablespoon of ghee / clarified butter on top.
  • Add chopped coriander leaves and mint leaves , lime juice and 2-3 tablespoon 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.

Video

Nutrition

Calories: 613kcal