Egg Biryani served in a clay pot with yogurt dip, selective focus

Ingredients of Egg Biryani

  • 2 cup soaked,washed & dried basmati rice
  • 4 cinnamon
  • 1 black cardamom
  • 4 boiled egg
  • 2 sliced onion
  • 4 clove
  • 1 tablespoon garlic paste
  • 3 sliced & slit green chilli
  • 1 teaspoon red chilli powder
  • 1 cup yoghurt (curd)
  • 3 tablespoon milk
  • 1 tablespoon kewra
  • 6 green cardamom
  • 4 bay leaf
  • salt as required
  • 2 tablespoon refined oil
  • 1 star anise
  • 1/2 teaspoon mace powder
  • 1 tablespoon ginger paste
  • 1 teaspoon garam masala powder
  • salt as required
  • 2 sprigs mint leaves
  • 1 pinch saffron
  • 7 cup water

How to make Egg Biryani

  • Step1: Soak rice for 30 minutesFor preparing this easy recipe, wash and soak rice for about 30 minutes. Soak the saffron in lukewarm milk.
  • Step 2: Fry sliced onionsHeat oil in a pan over moderate flame. Add sliced onions and fry until golden brown. Once done, keep them aside on a plate.
  • Step 3: Hard boil eggsFor preparing eggs, hard boil the eggs and pierce them randomly with a fork. Lightly fry the eggs in the remaining oil. Remove and keep aside.
  • Step 4: Saute ginger-garlic pasteTake oil in a pan, add the whole spices and cook till they begin to splutter. Add ginger and garlic paste and saute until the raw smell goes off.
  • Step 5: Cook with spicesAdd chilli powder and garam masala powder. Saute just for few seconds. Now, add yoghurt, salt and mint leaves.
  • Step 6: Add eggs and cook until the gravy thickensAdd eggs, along with ¾ of the fried onions, stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.
  • Step 7: Boil water with whole spices and cook rice in itFor preparing the biryani, bring 6 cups of water to a boil and add the spices and salt. Allow it to simmer for 4 minutes. Add the rice and drain it when cooked al dente. Reserve 1 cup of the water.
  • Step 8: Layer the rice in eggsAdd half of the rice to the pot, layer the eggs along with masala. Layer again with the remaining rice, sprinkle the mint leaves and the rest of the fried onions. Also, pour the saffron soaked milk. Sprinkle the reserved water and the kewra water.
  • Step 9: Seal with aluminium foilSeal the pot with a tight lid or an aluminium foil. Place on high heat for about 5 minutes. Place the pot over a girdle on low heat for 10 minutes.
  • Step 10: Let the biryani rest for 10 minutes and sere hotSwitch off the stove and allow it to rest for another 10 minutes. Open the biryani and serve hot with flavourful raita and chutney. Do try this recipe, rate it and let us know how it turned out to be.
  1. Make sure you use basmati rice for making this biryani.
  2. If you can’t find basmati rice, you can also make this with any long-grain rice.
  3. While making Egg Biryani, use boiled eggs as they absorb the flavours of whole spices.


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