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How to make Egg Biryani with Video

Egg Biryani is an easy delicious one pot meal you can make when your kids want some delicious biryani for the weekend. This recipe is an easy one for anybody to make at home.
Cuisine Indian
Keyword Egg Biryani
By Cook Method Stovetop
Occasion Weekend Special
By Diet With Egg
Dish Type Egg Dishes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Author Srivalli

Ingredients

Whole Spices

  • 1 tsp Cumin Seeds
  • 3 small Biryani Stick
  • 3 nos Bay Leaf
  • 1 Mace
  • 3 nos Cloves
  • 1 inch Cinnamon
  • 2 inch Black Flower / Rathi Poovu
  • 6 nos Cardamom
  • 1 Marathi Moggu

To be Ground

  • 6 to 7 Shallots
  • 4 Green Chillies

To be added to the Biyani

  • 1 cup Onion Juliennes
  • 2 Green Chillies
  • 1/2 cup Mints Leaves
  • 1/2 cup Coriander Leaves
  • 1 cup Tomatoes chopped
  • 2 tsp Ginger Garlic paste
  • 2 tsp Ghee
  • 2 tsp Cooking Oil
  • Salt to taste
  • A Pinch Turmeric powder
  • 1.5 tsp Red Chili powder
  • 1.5 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/4 tsp Garam Masala
  • 1/8 tsp Fennel Powder
  • 3 cups Basmati Rice
  • 4.5 cups Water

Masala for the Eggs

  • 8 to 10 Eggs hard boiled
  • Salt to taste
  • 1 tsp Red Chili powder
  • A Pinch Turmeric powder
  • 2 tsp Cooking Oil

Instructions

  • Wash and soak the rice for 20 to 30 mins.
  • Hard Boil the eggs and remove the shell.
  • Saute the eggs in oil and season with salt, turmeric powder, chili powder.
  • Peel the shallots and take in a mixer with green chilies and grind to a smooth paste.
  • Prep all the vegetables and keep it ready.
  • Heat a wide nonstick pan with ghee and oil.
  • Add all the whole spices and saute for a minute
  • Now add the onions along with chopped green chilies and saute till the onions turn colour.
  • Next, add the ground shallots to the pan and mix everything together.
  • Add the ginger garlic paste and saute well.
  • Then add the chopped tomatoes and all the spice powders and combine well.
  • Next, add a quarter cup of water for the tomatoes to get soft.
  • Cook on high flame for everything gets cooked.
  • Add the chopped mint and coriander leaves.
  • Drain the rice and add it to the pan. Measure water and add it to the pan.
  • Let the water come to a boil and rice gets cooked.
  • Simmer when the water is almost evaporated and the rice is almost 80% cooked.
  • Add the roasted eggs and combine the rice with the eggs.
  • Keep the pan covered with a lid over another tawa for the dum process.
  • Simmer for 10 to 15 mins.
  • Serve hot with onion raita.
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