Egg Biryani Recipe | Fragrant & Easy Indian Egg Biryani
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Egg Biryani is a flavorful and aromatic Indian rice dish made with boiled eggs, fluffy basmati rice, caramelized onions, fresh herbs, and fragrant biryani spices. The eggs are gently cooked with a rich onion and tomato masala before being layered with partially cooked rice, allowing the spices to infuse every grain. Saffron, mint, cilantro, and fried onions add a beautiful aroma and finishing touch to this comforting dish.
Easy enough for a family weeknight dinner yet flavorful enough for special occasions, Egg Biryani is a delicious vegetarian-friendly alternative to meat-based biryanis. It makes a satisfying lunch or dinner and pairs perfectly with cooling raita, cucumber salad, pickle, or a simple mint chutney.
Cooking Method
- Rinse the basmati rice and soak it for 20 minutes.
- Boil the eggs, peel them, and make a few shallow cuts on the surface.
- Heat oil or ghee in a heavy pot and lightly fry the eggs with a pinch of turmeric and salt. Remove and set aside.
- In the same pot, add the whole spices and sliced onions. Cook until golden brown.
- Add ginger-garlic paste and green chilies. Sauté until fragrant.
- Add tomatoes, yogurt, biryani masala, turmeric, chili powder, and salt. Cook until the masala thickens.
- Add the soaked rice and enough water. Cook until the rice is about 80% tender.
- Place the fried eggs over the rice and sprinkle with mint and cilantro.
- Cover tightly and cook on low heat for 10–12 minutes.
- Turn off the heat and let the biryani rest for 5 minutes.
- Gently fluff the rice and serve hot with raita or salad.
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