Egg Biryani
Layered biryani with hard-boiled eggs in a spiced onion-tomato-yogurt masala — quicker than chicken biryani, satisfying any night.
For 3 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Hard-boil the eggs for 9 minutes until the yolks are firm.
- b.Peel the eggs under cold running water to ensure a smooth surface.
- c.Lightly score the egg whites with a knife to help them absorb the masala.
TIPScoring the eggs prevents them from bursting during the sautéing phase. - 2
Step 2
- a.Rinse the rice thoroughly until the water runs clear to remove excess starch.
- b.Boil in salted water with cardamom and cloves for exactly 4 minutes.
- c.Drain the rice immediately while it still has a slight bite (al dente).
- 3
Step 3
- a.Heat oil and ghee to temper the bay leaf and remaining whole spices.
- b.Sauté onions for 6 minutes until golden, then add ginger, garlic, and tomatoes.
- c.Stir in the dry spices and yogurt, then toss the eggs for 3 minutes to coat.
TIPEnsure the yogurt is whisked and the heat is low when adding it to prevent curdling. - 4
Step 4
- a.Spread the parboiled rice evenly over the egg masala base.
- b.Garnish with fresh mint and cilantro before sealing the pot tightly.
- c.Cook on low heat (dum) for 15 minutes, then rest for 5 minutes before serving.
TIPPlace a heavy-bottomed tawa under the pot during the dum process to prevent the bottom from scorching.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use aged, long-grain basmati rice for the best results, as it yields separate, fluffy grains.
- 2Do not overcook the rice initially. It should be only 70-80% cooked, as it will steam to perfection during the 'dum' process.
- 3Frying the boiled eggs gives them a pleasant, slightly chewy texture that holds up well in the masala.
- 4Always add whisked curd on low heat to prevent it from curdling and ensure a smooth gravy.
- 5Using a heavy-bottomed pot and placing it on a tawa (griddle) ensures even heat distribution and prevents the biryani from burning at the bottom.
- 6The resting period after 'dum' cooking is crucial. Don't skip it, as it allows the flavors to fully develop.
Adapt it for your goals.
Vegetable Egg Biryani
Add 1 cup of mixed par-boiled vegetables like carrots, peas, and green beans along with the egg masala before layering.
Spicier VersionSpicier Version
Increase the green chilies to 5 and red chili powder to 1.5 tsp. You can also add a pinch of black pepper powder to the masala.
Smoky 'Dhungar' FlavorSmoky 'Dhungar' Flavor
After layering the biryani and before starting the 'dum' process, place a small steel bowl on top of the rice. Add a piece of live charcoal to it, pour 1/2 tsp of ghee over the charcoal, and immediately cover the pot. Let it smoke for 2 minutes, then remove the bowl and proceed with 'dum' cooking.
Creamier GravyCreamier Gravy
For a richer, creamier masala, add a paste of 10 soaked and ground cashews along with the curd.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
The complex carbohydrates from Basmati rice are digested slowly, providing a steady release of energy to keep you active throughout the day.
Rich in Antioxidants
Spices like turmeric, cloves, and cinnamon are packed with antioxidants that help fight free radicals and reduce oxidative stress in the body.
Supports Digestive Health
Ingredients like mint, ginger, and curd (a probiotic) aid in digestion, soothe the stomach, and promote a healthy gut microbiome.
Frequently asked questions
One serving of Egg Biryani (approximately 450g) contains around 650-750 calories. This can vary based on the amount of oil, ghee, and the size of the eggs used.