Egg Biryani
  • 6-8 boiled eggs
  • 1 tsp chilly powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp oil
  • For the Biryani
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 3-4 green chilies, slit or finely chopped
  • 1 tbsp ginger garlic paste
  • Mustard and cumin seeds for tempering
  • 1 tsp each – chilly powder, turmeric powder, dhania jeera powder, garam masala and biryani masala
  • ½ cup curd
  • Cilantro for garnish
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tbsp oil
  • 2-3 cups of basmati rice
  • Whole garam masala – 1 bay leaf, 2-3 cloves and 1 cinnamon stick
  • 1 large onion, deep fried
  • Kesar/Saffron dissolved in 1 tbsp warm milk
  1. irst to fry the boiled eggs. In a flat bottomed pan, add oil, once it is just warm, add the chilly powder and turmeric powder with little salt. Mix it and then add the eggs cut in half. Mix lightly ensuring the eggs don’t break. Fry on both the sides till the eggs are coated well. Once done, keep aside.
  2. Soak the basmati rice for 15 minutes and then cook it in a rice cooker. Add bay leaf, cloves and cinnamon before cooking. Once the rice is cooked, separate the grains by spreading it on a plate. Keep it aside.
  3. In another thick bottomed pan, add oil, temper the mustard and cumin seeds. Once they crackle, add the onions, green chillies and ginger garlic paste. Fry them for a minute till the onions become translucent. Now add the tomatoes with little salt. Cook till tomatoes become pulpy. Add all the dry powders – chilly powder, garam masala, turmeric powder, garam masala, biryani masala, dhania jeera powder. Mix and fry for a minute. Add the curd and salt. Cook for another minute till the oil begins to leave the sides. Curd is added so that the masala does not stick to the pan. Once done, add the fried eggs. Toss them in lightly so that they don’t break. Now add the rice. Do not mix it with the gravy yet. Sprinkle the fried onion over the rice. Then sprinkle the saffron flavored milk over it. Cover the pan with a tight lid and let it cook for 10-15 minutes. Once done, mix it well, sprinkle cilantro and lemon juice.
  4. Your Egg Biryani is ready to be served. You can enjoy this with a raita and papad.
Recipe by Health by Emily at