Egg Biryani

Ingredients required (serving — 2 people)

  • 4 eggs
  • 1 cup rice
  • 3 medium onions (sliced)
  • 1 small tomato (finely chopped)
  • Spices — turmeric, red chilli, cumin, coriander, garam masala & biryani masala powder
  • 1 tbsp ginger garlic paste
  • 2 green chillies (slit from center)
  • 1/4 cup curd
  • Coriander leaves
  • Cooking oil & ghee
  • Salt to taste
  • 4–5 saffron stands (soaked in 4 tbsp milk) (optional)
  • Cinnamon stick, bay leaves (optional)


  1. We will follow 5 steps — cook rice, boil eggs, fry half of the sliced onions (for garnishing), prepare mixture & finally assemble everything.
  2. Heat around 1L of water in a pan & add cinnamon stick, bay leaves, 1 tsp ghee & a pinch of salt. Wash the rice & as water starts boiling, add rice & let it cook around 60–70% on high flame. Drain the water, tap it, keep aside & let it cool.
  3. To boil eggs, heat some water in a pan and add eggs. Once eggs are boiled, let it cool. Peel the eggs once cooled & keep aside.
  4. Heat around 3 tbsp oil in a pan & fry 2 sliced onions on med-high flame till they start turning brown. Once done, take out & keep aside.
  5. In the same pan, add remaining sliced onions, slit green chillies & fry for 3–4 mins on medium flame. Then, add ginger garlic paste & cook for another min on low flame.
  6. Add chopped tomato & cook for 3–4 min on med flame.
  7. Add 1/4 tsp each of cumin & coriander powder, 1/2 tsp each of turmeric & garam masala powder & 1 tsp of red chilli powder to the pan, mix well & cook for a few secs on low flame.
  8. Then, add 2 tsp of biryani masala powder, salt, little water. Mix well & cook for 1 min on low heat.
  9. Now, turn off the flame and let it cool for a min before we add curd.
  10. Add curd & mix well with the mixture.
  11. Turn the flame on and cook curd & mixture together for a min on low flame.
  12. To assemble everything together, turn off the flame, spread your mixture in the pan, add a few coriander & mint leaves.
  13. Add the cooked rice & spread over the gravy. On top of rice, spread the fried onions, a few more coriander & mint leaves &1tsp ghee.
  14. Now, cover your pan with a foil paper & seal from all the edges & turn flame on.
  15. Let the rice cook for 3–4 min on medium heat & then 4–5 min on low heat.
  16. Turn flame off & let it rest for a min or two before serving. Your Egg Biryani is ready! Enjoy with curd & choice of starters as desired!


You can fry the boiled eggs before using to enhance the taste. For this: take the peeled eggs in a bowl & pinch them throughout, lightly with a fork. Add 1/3 tsp turmeric, red chilli powder each & some salt. Coat eggs around with these. Then, take around 1 tbsp oil in a pan and fry these eggs on medium flame for about a min till they start getting a brownish coating.

Frying the sliced onions separately for garnishing is totally optional & can be skipped; though this adds restaurant style taste to your biryani.

To add more aroma & taste to your biryani, soak some saffron strands in around 4 tbsp milk before you start cooking & then spread over in the last step before you put your biryani to cook.



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