Egg Biryani Recipe- Authentic Indian Spiced Rice with Boiled Eggs

Last Updated on 2 months by Neha Deshmukh

Egg Biryani Recipe – Authentic Indian Spiced Rice with Boiled Eggs

Hey everyone! If you’re anything like me, biryani is comfort food defined. It’s that one dish that just feels special, perfect for a weekend treat or a festive gathering. Today, I’m sharing my go-to Egg Biryani recipe – a flavorful, aromatic delight that’s surprisingly easy to make. I first made this when I was craving something comforting after a long week, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Biryani is more than just a meal; it’s an experience. The tender rice, infused with fragrant spices, combined with perfectly boiled eggs… honestly, it’s heavenly! It’s relatively quick to put together, especially if you use an Instant Pot, and it’s a fantastic way to enjoy a flavorful Indian meal without spending hours in the kitchen. Plus, who doesn’t love a good egg biryani?

Ingredients

Here’s what you’ll need to create this delicious Egg Biryani:

• 2 cups Basmati Rice
• 4 to 5 Boiled Eggs
• 1 cup Onion, chopped
• 1 medium Tomato, chopped
• 1 tablespoon Ginger garlic paste
• 1 to 2 Green Chilies, slit
• 3 tablespoons Ghee (or oil)
• 6 tablespoons Curd (yogurt)
• 1 teaspoon Turmeric powder
• 1 teaspoon Red Chili Powder
• 1 tablespoon Garam Masala
• 1 teaspoon Salt (or to taste)
• 1 cup Mint and Coriander leaves, chopped
• 1 Star Anise
• 1 Bay Leaf
• ½ teaspoon Cumin seeds
• 4 Green Cardamoms
• 4 Cloves
• 1 inch Cinnamon stick
• 1 strand Mace

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani, so here are my tips:

• Basmati Rice: This is key. Basmati has a lovely aroma and fluffy texture that’s perfect for biryani. Don’t substitute with other rice varieties if you can help it!
• Ghee vs. Oil: Traditionally, biryani is made with ghee for that rich, authentic flavor. But if you prefer, you can use oil – vegetable or sunflower oil work well. I personally love the depth of flavor ghee adds.
• Biryani Masala Blend: You can use a store-bought biryani masala, but making your own allows you to customize the spice levels. I often add a pinch of Kashmiri chili powder for color.
• Regional Spice Variations: Biryani spices vary across India! Some regions use more saffron, others add rose water. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for 20-30 minutes. This helps the grains cook evenly and become nice and fluffy. Then, drain it well.
2. While the rice is soaking, boil your eggs until they’re perfectly hard-boiled. Peel them and make a few slits in each egg – this helps them absorb all those wonderful flavors.
3. Now, heat the ghee (or oil) in a pot or Instant Pot. Add the whole spices – star anise, bay leaf, cumin seeds, green cardamoms, cloves, cinnamon, and mace. Sauté for a minute or two until they become fragrant. This is where your kitchen will start smelling amazing!
4. Add the chopped onions and green chilies. Fry until the onions turn golden brown. Patience is key here – nicely browned onions are crucial for flavor.
5. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
6. Add the chopped tomatoes, turmeric powder, red chili powder, salt, yogurt, mint, and coriander leaves. Cook until the tomatoes soften and the mixture comes together.
7. Gently mix in the boiled eggs and biryani masala. Cook for a few minutes until the mixture thickens slightly.
8. Pour in about 2 ½ cups of water (adjust depending on your rice), bring to a boil, and then add the drained rice. Mix gently, ensuring the rice is submerged.
9. For Stovetop: Cover the pot and cook on low heat for about 15-20 minutes, or until the rice is tender and the water is absorbed.
10. For Instant Pot: Pressure cook on high for 5 minutes, then let the pressure release naturally for 10 minutes before opening.
11. Finally, fluff the biryani with a fork. Garnish with fried onions or capsicum (optional) and serve hot with raita!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Gentle mixing is key. Avoid breaking the rice grains.
• A little saffron soaked in warm milk adds a beautiful color and aroma (optional).
• Layering the biryani (rice, then egg masala, then rice again) is a traditional technique that adds extra flavor, but isn’t essential for this simplified version.

Variations

• Vegan Adaptation: Substitute the ghee with oil and the yogurt with a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your biryani masala blend to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ teaspoon and remove the green chilies.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ teaspoon of red chili powder and use 2 green chilies.
• Festival Adaptations: This biryani is perfect for Eid, Diwali, or any special occasion! My aunt always adds a handful of dried fruits like cashews and raisins during Diwali.

Serving Suggestions

Egg Biryani is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Mirchi ka Salan (chili curry)
• A simple onion and lemon salad

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma make it the perfect choice.

Can I make Egg Biryani in a regular pot instead of an Instant Pot?

Absolutely! Just follow the stovetop instructions in the recipe.

How can I adjust the spice level of this biryani?

You can easily adjust the spice level by increasing or decreasing the amount of red chili powder and green chilies.

What is Biryani Masala, and can I make my own?

Biryani masala is a blend of spices specifically used in biryani. You can find it pre-made in most Indian grocery stores, or you can make your own by combining spices like coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and other aromatic spices.

How do I prevent the rice from sticking to the bottom of the pot?

Using a heavy-bottomed pot or Instant Pot helps prevent sticking. Also, avoid stirring the biryani too much while it’s cooking.

Can I add other vegetables to this Egg Biryani?

Definitely! Peas, carrots, potatoes, and beans are all great additions. Add them along with the tomatoes and cook until they’re tender.

Enjoy your homemade Egg Biryani! I hope this recipe brings as much joy to your table as it does to mine. Happy cooking!