Egg Biryani Recipe – Authentic Indian Rice with Spiced Eggs

Last Updated on 4 months by Neha Deshmukh

Egg Biryani Recipe – Authentic Indian Rice With Spiced Eggs

Hey everyone! If you’re anything like me, biryani is comfort food defined. There’s just something about those fragrant layers of rice, spices, and tender protein that makes everything better. Today, I’m sharing my go-to recipe for Egg Biryani – a wonderfully flavorful and surprisingly easy take on this classic Indian dish. I first made this for a family gathering and it was a huge hit, so I knew I had to share it with you all!

Why You’ll Love This Recipe

This Egg Biryani is perfect for a weeknight dinner or a special occasion. It’s packed with flavor, relatively quick to make (especially with a pressure cooker!), and a fantastic way to enjoy a protein-rich meal. Plus, who doesn’t love a good egg? It’s a lighter biryani option, making it perfect for those times you want all the flavor without feeling too full.

Ingredients

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

• 5 eggs
• 1 tablespoon oil (plus 4 tablespoons)
• 1 medium cinnamon stick
• 2 cloves
• 2 cardamoms
• 0.5 teaspoon shahi jeera (black cumin seeds)
• 4 medium onions
• 1 teaspoon ginger garlic paste
• 2 medium tomatoes
• 0.75 cup yogurt
• 0.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 5 cups water
• 3 cups basmati rice
• 2 tablespoons coriander leaves (fresh cilantro)
• 1 tablespoon mint leaves (fresh mint)
• 1 tablespoon fried onions (birista)
• 2 slit green chilies
• 0.25 teaspoon black pepper powder
• 0.25 teaspoon garam masala

Ingredient Notes

Let’s talk ingredients! A few things make this biryani truly special.

• Shahi Jeera: This is black cumin, and it has a smokier, more intense flavor than regular cumin. It’s key to that authentic biryani taste. You can find it at Indian grocery stores or online.
• Basmati Rice: Don’t skimp on the rice! Basmati is long-grain, aromatic, and stays fluffy. I prefer aged basmati for the best texture. Rinse it well before using to remove excess starch. (About 2-3 rinses should do the trick!)
• Spice Blend: The combination of cinnamon, cloves, cardamom, and shahi jeera creates a warm, fragrant base. Feel free to adjust the chili powder to your spice preference.
• Regional Variations: Biryani styles vary so much across India! Some regions use potatoes, others add dried fruits. This recipe is a fairly classic, North Indian style.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your eggs until they’re hard-boiled. Peel them and make a few small slits in each one – this helps them absorb all those lovely flavors. Set aside.
2. Heat 1 tablespoon of oil in a pan and gently fry the slit eggs for 5-6 minutes, until lightly golden. Set these aside too.
3. Now, in your pressure cooker, heat 4 tablespoons of oil. Add the cinnamon stick, cloves, cardamoms, and shahi jeera. Sauté for a minute or two until fragrant – you’ll know it’s ready when your kitchen smells amazing!
4. Add the sliced onions and fry until they’re a beautiful golden brown. This takes patience, but it’s worth it! Stir in the ginger-garlic paste and cook for another 2 minutes.
5. Time for the tomatoes! Add the chopped tomatoes and cook until they’re soft and mushy. Then, mix in the yogurt, salt, red chili powder, and turmeric powder. Cook until the oil starts to separate from the mixture – this is a sign that the masala is ready.
6. Pour in 5 cups of water and add the rinsed basmati rice. Stir gently, making sure the rice is evenly distributed.
7. Now for the fun part – layering! Carefully layer the fried eggs, coriander leaves, mint leaves, fried onions, slit green chilies, black pepper powder, and garam masala on top of the rice.
8. Close the lid of the pressure cooker and cook on high flame for 1 whistle. Then, let the pressure release naturally. Don’t try to force it open!
9. Once the pressure has released, fluff the rice gently with a fork. Be careful not to break the eggs!

Expert Tips

• Don’t Overcook the Rice: The key to perfect biryani is fluffy, separate grains. Keep a close eye on the pressure cooker and don’t overcook the rice.
• Marinate the Eggs (Optional): For extra flavor, you can marinate the boiled eggs in a little yogurt and spice mix before frying.
• Saffron Infusion (Fancy!): If you want to get really fancy, add a pinch of saffron soaked in warm milk to the rice before layering.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like cashew yogurt or coconut yogurt. Omit the eggs, and add more vegetables like potatoes or cauliflower.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level: Adjust the amount of red chili powder and green chilies to control the spice level. My family prefers a medium spice, but feel free to go mild or spicy!
• Festival Adaptations: This biryani is a popular choice for celebrations like Eid and Diwali. It’s a dish that brings people together!

Serving Suggestions

Serve your Egg Biryani hot with a side of raita (yogurt dip) and a simple salad. Papadums (Indian crispy wafers) are also a great addition.

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! Its aroma and long grains make it perfect for biryani.
• Can I make Egg Biryani ahead of time? You can prepare the masala and fry the eggs a day in advance. But it’s best to cook the rice and assemble the biryani just before serving.
• How do I prevent the rice from sticking to the bottom of the pressure cooker? Make sure you’re using enough water and that the heat is on medium-high. A good quality pressure cooker also helps!
• What is Shahi Jeera and where can I find it? Shahi Jeera is black cumin, and it has a unique smoky flavor. You can find it at Indian grocery stores or online.
• Can I use a pot instead of a pressure cooker? Yes, you can! It will take longer to cook (about 45-60 minutes) and you’ll need to keep a close eye on the water level.

Enjoy! I hope you love this Egg Biryani as much as my family does. Let me know in the comments how it turns out for you!