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Anda Biryani

Name: Anda Biryani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes); 4 pcs egg (hard boiled and peeled); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mint (roughly chopped); 2 tbsp coriander leaves (chopped); 1 tbsp ghee; 1 tbsp oil; 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt (divided); 2 cup water (for cooking rice and masala together); 1 tbsp lemon juice

RATING

4.6/5(112)

TASTE SCORE

9/10

Fragrant basmati rice layered with spiced eggs, herbs, and a light masala makes this anda biryani comforting and satisfying without feeling too heavy. It is a great one-pot style rice dish for a family meal.

PREP

20m

COOK

35m

SERVES

1 KATORI

367 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Prepare the rice and eggs.
1.Wash the basmati rice until the water runs mostly clear, then soak it for 20 minutes.
2.Boil the eggs until hard boiled, peel them, and make 2 to 3 light slits on each egg.
3.Slice the onion, chop the tomato, slit the green chili, and chop the mint and coriander leaves.
TIPLight slits on the eggs help them catch the masala without breaking apart.
saute · ~2 min
Fry the eggs lightly.
Heat 1 tsp oil in a heavy pan. Add the boiled eggs with turmeric powder, a pinch of red chili powder, and a small pinch of salt from the measured salt. Turn gently for 1 to 2 minutes until lightly coated, then remove to a plate.
temper · ~1 min
Cook the whole spices.
In the same pan, add the ghee and remaining oil. Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon. Let them sizzle for 30 seconds until fragrant.
TIPKeep the heat medium so the whole spices release aroma without burning.
saute · ~13 min
Cook the onion and tomato masala.
1.Add the sliced onion and cook until light golden, about 6 to 7 minutes.
2.Add ginger-garlic paste and green chili, then sauté for 1 minute.
3.Add chopped tomato and cook until soft and pulpy, about 4 to 5 minutes.
4.Add coriander powder, garam masala, and the remaining salt, then mix well.
mix · ~3 min
Add yogurt, herbs, and eggs.
Lower the heat and stir in the yogurt so it blends smoothly into the masala. Add mint, coriander leaves, lemon juice, and the fried eggs. Mix gently so the eggs stay whole and well coated.
boil · ~5 min
Add rice and water.
Drain the soaked rice and add it to the pan. Gently mix for 30 seconds, then pour in the water and bring everything to a boil.
TIPMix the rice gently so the grains do not break and turn sticky later.
simmer · ~15 min
Cook the biryani on low heat.
Once the water comes to a boil, reduce the heat to very low and cover the pan tightly. Cook for 15 minutes until the rice is tender and the liquid is absorbed.
rest · ~10 min
Rest the biryani before fluffing.
Turn off the heat and let the biryani rest, covered, for 10 minutes. Open the pan and fluff gently with a fork or spoon.
TIPResting helps the grains firm up and keeps the biryani from turning mushy.
serve
Serve the anda biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Don’t brown the onions too much; light golden keeps the biryani delicate instead of turning the masala bitter.
2
Lower the heat before adding yogurt so it blends smoothly and does not split in the masala.
3
The slits on the boiled eggs should be shallow, just enough for spices to cling without the eggs breaking apart.
4
Use a heavy-bottomed pan with a tight lid so the rice cooks evenly on low heat without catching at the bottom.
5
If the rice is still slightly firm after 15 minutes, sprinkle 1 to 2 tbsp hot water, cover, and steam for a few more minutes.
6
Resting the biryani uncovered too soon can dry the top layer, so keep it covered for the full 10 minutes before fluffing.
7
Leftovers reheat best with a spoonful of water sprinkled over the rice, then covered gently on low heat.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Add more green chili and a little extra red chili powder for a sharper, more robust anda biryani.

low oil

Low-oil

Skip the separate egg frying and reduce the oil slightly; the dish stays flavorful but feels lighter for everyday meals.

vegetable boost

Vegetable-boost

Add peas, carrots, or beans with the tomato for extra texture and a more complete one-pot meal.

richer dum style

Richer-dum-style

Layer the rice and masala, then finish on dum for a more traditional biryani feel with stronger aroma.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from Eggs

Boiled eggs make this biryani more satisfying and help turn the rice dish into a balanced, filling meal.

✓

Herb-Forward Freshness

Mint and coriander add fresh flavor along with plant compounds that make the dish feel lighter and more vibrant.

✓

Gentler Richness

Using a modest amount of ghee and yogurt gives body and flavor without making the biryani excessively heavy.

QUESTIONS?

Frequently asked questions

This usually happens if the rice was over-soaked, stirred too much after adding, or cooked with excess water. Resting the biryani after cooking also helps the grains firm up.