Authentic Egg Biryani Recipe- Potatoes & Saffron Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Egg Biryani Recipe – Potatoes & Saffron Flavors

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my family’s treasured Egg Biryani recipe – a fragrant, flavorful dish packed with tender eggs, fluffy rice, and a beautiful hint of saffron. It’s a little bit of effort, but trust me, every single bite is so worth it.

Why You’ll Love This Recipe

This isn’t just any biryani. It’s a comforting hug in a bowl! The combination of perfectly spiced gravy, soft potatoes, and hard-boiled eggs makes it incredibly satisfying. Plus, the saffron-infused rice adds a touch of luxury and a gorgeous golden hue. It’s perfect for a weekend feast or a special occasion.

Ingredients

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

• 3 tbsp Ghee
• 5 Red onions, sliced thin
• 1 Tomato, chopped
• ¾ cup Curd (plain yogurt)
• ½ tbsp Lemon juice (or juice of ½ lemon)
• 1 Potato, cubed
• ¼ tsp Turmeric powder
• ½ tsp Chilli powder
• ½ tsp Fennel powder
• ½ tsp Pepper powder
• 1 ½ tsp Biryani masala
• 6 Hard-boiled eggs
• 3 cups Rice (Basmati or Kaima)
• 2 tbsp Ghee (for frying onions & nuts)
• 1 Star anise
• 10 Cloves
• 7 Cardamom pods
• 2 inch Cinnamon stick
• 1 Bay leaf
• A few pinches Saffron
• ½ Lemon juice

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this biryani:

• Basmati/Kaima Rice: I prefer Basmati for its long grains and delicate fragrance. Kaima rice is also fantastic – it’s a shorter grain that gets wonderfully fluffy. Rinse the rice well until the water runs clear before soaking.
• Biryani Masala Blend: You can find good quality biryani masala at most Indian grocery stores. Feel free to adjust the amount to your spice preference. Some blends are hotter than others!
• Saffron Quality & Use: A little saffron goes a long way! Use good quality saffron strands for the best color and flavor. Soak them in a couple of tablespoons of warm milk for at least 20 minutes to release their beautiful color.
• Ghee vs. Oil: Ghee adds a richness and aroma that oil just can’t match. It’s traditional in biryani, but if you prefer, you can use a neutral oil.
• Regional Variations: Spice levels in biryani vary hugely across India. My family likes a medium spice level, but feel free to adjust the chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice in water for about 10 minutes. This helps it cook evenly.
2. Heat 3 tablespoons of ghee in a heavy-bottomed pot. Add the star anise, cloves, cardamom, cinnamon stick, and bay leaf. Fry for about a minute until fragrant – this is where the magic begins!
3. Add the drained rice and stir-fry for a couple of minutes until it becomes slightly translucent.
4. Pour in 3.5 cups of hot water and add a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 10 minutes, or until the rice is almost cooked through. Fluff with a fork and set aside.
5. While the rice is cooking, let’s make the gravy. Heat 2 tablespoons of ghee in a separate pan. Fry the sliced onions until they’re golden brown and crispy. Remove half of the fried onions and set aside for garnish.
6. Fry the cashews and raisins separately in ghee until golden and set aside.
7. Sauté the remaining onions in the same ghee until they turn a deep brown color. Add the ginger-garlic-green chili paste and cook until fragrant.
8. In a bowl, mix together the turmeric powder, chili powder, fennel powder, pepper powder, and biryani masala. Add this spice blend to the onions and cook for a minute.
9. Add the chopped tomatoes and cook until they soften. Stir in the curd, lemon juice, and salt.
10. Add the cubed potatoes and simmer until they are tender.
11. Gently fold in the slit hard-boiled eggs into the gravy.
12. Now for the layering! In a baking dish, spread half of the gravy. Top with half of the cooked rice. Drizzle with the saffron milk and a little lemon juice. Sprinkle with some chopped herbs.
13. Repeat the layers: remaining gravy, remaining rice, saffron milk, lemon juice, and herbs.
14. Cover the dish tightly with foil and bake in a preheated oven at 200°C (fan-forced) for 25-30 minutes.
15. Let the biryani rest for 5-10 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It should be about 80% cooked before layering. It will finish cooking in the oven.
• Using a heavy-bottomed pot or baking dish prevents sticking and ensures even cooking.
• The resting period is crucial. Don’t skip it!

Variations

• Vegan Adaptation: Swap the ghee for plant-based ghee and use plant-based yogurt. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Add more or less chili powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This biryani is a staple for Eid and Diwali in many Indian households. Feel free to add other vegetables like carrots or peas for a more festive touch. My friend makes it with paneer for Diwali!

Serving Suggestions

Serve this Egg Biryani hot with:

• Mint Chutney
• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple onion and tomato 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 most popular choice, but Kaima rice also works wonderfully.

Can I make this biryani ahead of time?

You can prepare the gravy and cook the rice ahead of time. Assemble and bake the biryani just before serving.

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

Use a heavy-bottomed pot and ensure there’s enough liquid. Don’t stir the rice too much while it’s cooking.

What is the purpose of saffron milk in biryani?

Saffron milk adds a beautiful color, aroma, and subtle flavor to the biryani.

Can I use a different protein instead of eggs?

Absolutely! Chicken, mutton, or vegetables like paneer or mushrooms are all great alternatives.

Enjoy making this Egg Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!