Egg Biryani Recipe
Egg Biryani is a flavorful dish made by layering spiced, boiled eggs with fragrant basmati rice. The eggs are marinated in yogurt and spices, then cooked with the rice and garnished with fried onions and fresh herbs. It's an easy-to-make, delicious option for festive occasions and family meals.
Ingredients
- 4 Large eggs
- 1 Cup Basmati rice
- 1 Large onion, thinly sliced
- 2 Tomatoes, chopped
- 1 Cup Plain yogurt
- 2 tablespoon Biryani masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 Cloves garlic, minced
- 1 Inch ginger piece, grated
- ¼ Cup Fresh coriander leaves, chopped
- ¼ Cup Fresh mint leaves, chopped
- 2 tablespoon Ghee or vegetable oil
- Salt, to taste
- 1-2 Green chilies (optional, slit lengthwise)
- 2 tablespoon Saffron strands (optional, soaked in warm milk)
Instructions
Prepare the Eggs
- Boil 4-6 eggs for 10 minutes until fully cooked.
- Once the eggs have cooled, gently peel them to avoid breaking the delicate whites.
- Optional: Fry the boiled eggs in ghee or oil for extra flavor and a golden color.
- Set the eggs aside for later.
Cook the Rice
- Wash Basmati rice until the water runs clear and soak for 20-30 minutes.
- In a large pot, bring 1.5 cups water for every 1 cup rice to a boil.
- Add a pinch of salt and a bay leaf for flavor.
- Add the soaked rice and cook on medium heat for 8-10 minutes until the rice is just cooked but not mushy.
- Drain excess water and set the rice aside to keep it fluffy.
Prepare the Masala
- Heat oil or ghee in a pan, then sauté sliced onions until golden brown (about 5-7 minutes).
- Add ginger-garlic paste (1-2 tsp) and sauté until fragrant.
- Add chopped tomatoes and cook until soft and mushy.
- Stir in spices: turmeric, garam masala, cumin powder, coriander powder, red chili powder, and a pinch of salt.
- Cook for 2-3 minutes until the masala is thick and smooth. It shouldn’t be too watery or dry.
Layer the Biryani
- In a large pot, add a layer of the masala at the bottom.
- Add a layer of cooked rice on top of the masala.
- Sprinkle some mint and cilantro leaves for freshness.
- Place the boiled eggs (whole or fried) on top of the rice.
- Repeat layering with the remaining masala, rice, and eggs.
- Add fried onions (birista) on the final layer for a crispy, sweet finish.
Dum Cooking (Slow Cooking)
- Seal the pot tightly with a lid.
- Optional: Place a wet cloth around the edges of the pot before closing the lid to trap steam.
- Cook on low heat for 20-30 minutes to allow the flavors to meld.
- You can place a heavy pan or tava underneath the pot to distribute heat evenly and avoid burning.
Rest the Biryani
- Let the biryani rest for 10-15 minutes after cooking.
- This allows the flavors to settle, and the rice will become even fluffier.
- Open the pot and enjoy the delicious aroma! Serve warm with raita or a side salad. Enjoy your delicious Egg Biryani!
Notes
Creative Variations: Give Your Egg Biryani a Unique Twist
1. Spicy Egg Biryani
-
- Looking for some heat? Simply add extra green chilies or chili powder to the masala. This will give your biryani a spicy kick, making it perfect for spice lovers who enjoy that bold flavor!
2. Vegetable Egg Biryani
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- For a wholesome meal, toss in some veggies like carrots, beans, and peas. Not only will this add vibrant color, but it will also make your biryani more nutritious and filling!
3. Smoked Egg Biryani
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- Give the smoking method a try for a unique twist. First, place hot charcoal in a small bowl with ghee, then cover the pot to infuse a smoky flavor. As a result, this will add a special depth to your biryani, making it even more flavorful!
4. Egg and Paneer Biryani
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- Love cheese? Add paneer cubes along with eggs for a cheesy twist. This will make your biryani even more creamy and protein-packed!
5. Curd-based Egg Biryani
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- For a richer flavor, marinate the boiled eggs in yogurt before adding them to the biryani. This gives the eggs a creamy, tangy taste that blends perfectly with the spices!
6. Kashmiri-style Egg Biryani
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- Want a milder, fragrant biryani? Use Kashmiri chili and saffron for a beautiful red color and a softer, aromatic flavor. It’s perfect for those who prefer less heat but lots of flavor!
Tips and Tricks for Perfect Egg Biryani
1. Don’t Overcook the Rice
Remember, don’t overcook the rice! It should be al dente (slightly firm) before layering with the masala. Overcooked rice will turn mushy, and we don’t want that!2. Use Ghee for Authentic Flavor
For a richer and more authentic taste, always go for ghee instead of regular oil. It gives the biryani that special flavor. However, if you prefer something lighter, you can use vegetable oil instead.3. Layering is Key
Proper layering is super important! It helps keep the rice fluffy and flavorful. Additionally, you can add saffron milk between the layers, which will give your biryani a beautiful color and a wonderful fragrance!4. Resting is Crucial
Once cooked, let the biryani rest for a few minutes. This allows the flavors to settle, and the rice will fluff up nicely. Trust me, this step is a total game-changer!Nutrition
Nutrition Facts
Egg Biryani Recipe
Amount per Serving
Calories
1800
% Daily Value*
Fat
80
g
123
%
Saturated Fat
25
g
156
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
20
g
Cholesterol
700
mg
233
%
Sodium
600
mg
26
%
Potassium
900
mg
26
%
Carbohydrates
220
g
73
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
45
g
90
%
Vitamin A
800
IU
16
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.6
mg
35
%
Vitamin B3
8
mg
40
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.6
mg
30
%
Vitamin B12
3
µg
50
%
Vitamin C
10
mg
12
%
Vitamin E
2
mg
13
%
Vitamin K
15
µg
14
%
Calcium
400
mg
40
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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