Punjabi Egg Biryani
A truly aromatic and flavorful one-pot meal, this Punjabi Egg Biryani features fluffy, long-grain basmati rice layered with hard-boiled eggs simmered in a rich, spiced onion-tomato gravy. Slow-cooked to perfection using the 'dum' method, every spoonful is a delightful burst of authentic North Indian flavors.
For 4 servings
6 steps. 60 minutes total.
- 1
Parboil the Rice: In a large pot, bring 5 cups of water to a rolling boil
- a.Add the bay leaf, green cardamoms, cloves, cinnamon stick, and 1 tsp of salt. Add the soaked and drained basmati rice. Cook for 6-8 minutes until the rice is 80% cooked (it should have a slight bite). Immediately drain the rice in a colander and set aside.
- 2
Step 2
- a.Prepare Birista and Sauté Eggs: Heat oil in a wide, heavy-bottomed pan over medium heat. Add the sliced onions and fry for 15-20 minutes, stirring occasionally, until they are uniformly golden brown and crisp. Remove the fried onions (birista) with a slotted spoon onto a paper towel, leaving about 4 tbsp of oil in the pan. In the same oil, add the peeled, hard-boiled eggs. Sprinkle with a pinch of turmeric and red chili powder. Sauté for 2-3 minutes until the eggs develop a light golden, crisp layer. Remove and set aside.
- 3
Step 3
- a.Cook the Biryani Gravy: To the same pan with the flavored oil, add the cumin seeds. Once they sizzle, add the ginger-garlic paste and slit green chilies, and sauté for 1 minute until fragrant. Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and oil begins to separate. Add the turmeric powder, red chili powder, coriander powder, biryani masala, and 1 tsp of salt. Stir and cook the masala for 2-3 minutes. Reduce the heat to low, add the whisked curd, and stir continuously for 2 minutes to prevent curdling. Cook until the gravy thickens, then add the sautéed eggs and 1/2 cup of water. Simmer for 5 minutes.
- 4
Step 4
- a.Layer the Biryani: In a heavy-bottomed pot (the same one used for the gravy can be used if large enough), spread half of the parboiled rice as the base layer. Pour the entire egg gravy evenly over the rice. Sprinkle with half of the fried onions (birista), half of the chopped mint, and half of the coriander leaves. Gently spread the remaining rice as the top layer. Garnish with the rest of the birista, mint, and coriander. Drizzle the saffron-infused milk and the melted ghee all over the top.
- 5
Dum Cooking: Seal the pot tightly
- a.You can place a clean kitchen towel under the lid or seal the edges with dough. Place the pot on a tawa (flat griddle) over the stove and cook on the lowest possible heat for 15-20 minutes. This ensures gentle, even heating and prevents the bottom from burning.
- 6
Step 6
- a.Rest and Serve: Turn off the heat and let the biryani rest, unopened, for at least 10-15 minutes. This allows the flavors to meld and the rice grains to firm up. Open the lid, gently fluff the biryani from the sides using a fork or a thin spatula, and serve hot with a side of cooling raita or salan.
What to keep in mind.
5 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 fluffy and separate grains.
- 2Frying the onions to a deep golden brown (but not burnt) is key to the authentic biryani flavor and aroma.
- 3Always add whisked curd on low heat to prevent it from splitting and to ensure a smooth gravy.
- 4Using a heavy-bottomed pot and placing it on a tawa (griddle) for 'dum' cooking provides indirect heat and prevents the biryani from scorching at the bottom.
- 5Do not skip the resting time after cooking. It is crucial for the flavors to fully develop and for the rice to absorb all the steam.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of paneer cubes (sautéed similarly to the eggs) or a mix of vegetables like potatoes, carrots, peas, and cauliflower.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder. You can also add a teaspoon of black pepper powder to the gravy for extra heat.
Chicken/MuttonChicken/Mutton
Substitute eggs with bone-in chicken or mutton pieces. Marinate the meat with the curd and spices for at least 2 hours and cook it until tender before layering with rice.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Sustained Energy
The basmati rice offers complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer periods.
Rich in Aromatic Spices
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and digestive properties, contributing to better gut health.
Frequently asked questions
One serving of Punjabi Egg Biryani (approximately 490g) contains around 650-750 calories, depending on the amount of oil and ghee used. It's a substantial meal providing carbohydrates, protein, and fats.