Egg Biryani

Egg Biryani is a rich, aromatic rice dish made with fragrant spices, boiled eggs, scrambled eggs, and layered rice. This version is perfect for egg lovers and is as hearty as any meat biryani.

Main Ingredients

• 3 cups Basmati Rice
• 4 Eggs (hard-boiled)
• 3 Eggs (scrambled)
• A pinch of Saffron (soaked in 2 tbsp milk)
• Whole Garam Masala (2″ cinnamon stick, 4 cloves, 3 cardamoms, 1 bay leaf, 1 star anise)
• ½ tsp Shahi Jeera
• 1 tbsp Oil
• Salt as needed
• 10 cups Water
• Handful of Mint Leaves

Masala

• 2 medium Onions (chopped)
• 2 Tomatoes (chopped)
• 1 tbsp Ginger Garlic Paste
• Handful of Cilantro (chopped)
• Handful of Mint Leaves (chopped)
• 3–4 Green Chillies (chopped/slit)
• 4 tbsp Yogurt
• 2 tbsp Lemon Juice
• 2 tbsp Ghee or Oil
• 1.5 tbsp Biryani Masala
• Salt as needed

Preparation Steps

• Hard boil 4 eggs, peel, cut into halves, sprinkle with biryani masala, salt, and corn flour, then shallow fry.
• Scramble the remaining 3 eggs with salt and pepper; set aside.
• Cook rice with water, oil, shahi jeera, whole garam masala, salt, and mint until ¾ done. Drain and spread on a tray to cool.
• Preheat oven to 350°F (175°C).

Method

Heat ghee and oil in a pan. Sauté onions and green chillies until golden brown. Add ginger garlic paste, mint, cilantro, and then tomatoes. Cook until softened. Stir in yogurt, biryani masala, and salt; cook until oil separates. Add lemon juice before turning off the heat.

Layering the Biryani

Grease a tray or heavy-bottomed pot. Layer half the rice, then egg masala, scrambled eggs, and the remaining rice. Top with saffron milk, ghee, fried onions, cilantro, and mint. Arrange fried boiled eggs on top. Cover with foil and bake at 350°F for 30 minutes, or cook on dum over the stove for 20 minutes. Fluff gently before serving.

Serving Suggestions

Serve Egg Biryani with raita, pickles, or crispy potato chips. Serves 4–5. This recipe can also be adapted for Fish or Shrimp Biryani.