Egg Biryani Recipe- Authentic Indian Rice with Fried Eggs & Spices

Last Updated on 5 months ago by Neha Deshmukh

Egg Biryani Recipe – Authentic Indian Rice with Fried Eggs & Spices

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. And this Egg Biryani? It’s a little different, a little unexpected, and totally delicious. I remember the first time my grandmother made this for me – I was a bit skeptical about the eggs, but one bite changed everything! It’s now a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Egg Biryani isn’t your typical biryani, and that’s what makes it so good! The golden-fried eggs nestled amongst the fragrant rice are a delightful surprise. It’s a complete meal in one pot – flavorful rice, protein from the eggs, and a beautiful blend of spices. Plus, it’s surprisingly easy to make, even for a dish that feels so fancy.

Ingredients

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

• 6 large eggs, hard-boiled
• 3 tbsp light cooking oil (vegetable or canola work well)
• 1 cinnamon stick (about 2 inches)
• 2 bay leaves
• 2 black cardamoms
• 5-6 cloves
• 5-6 green cardamoms
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 medium onions, thinly sliced
• ¼ tsp turmeric powder
• ½ tsp red chili powder (adjust to your spice preference!)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1 tsp dried mint
• 1 tbsp tomato paste
• 1 large tomato, thinly sliced
• Salt, to taste
• 2.5 cups basmati rice (about 300g)
• 4 cups water (950ml)
• A handful of toasted sliced almonds and chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani.

• Basmati Rice: This is the rice for biryani. It’s long-grained, fragrant, and stays fluffy when cooked. I always rinse my basmati rice under cold water until the water runs clear – this removes excess starch and prevents stickiness.
• Whole Spices: Don’t skimp on these! Cinnamon, bay leaves, cardamoms, and cloves are the foundation of that classic biryani aroma. Lightly toasting them in oil before adding the other ingredients really wakes up their flavors.
• Dried Mint: This adds a lovely freshness that balances the richness of the dish. If you can’t find dried mint, you can use a tablespoon of fresh mint leaves, chopped finely.
• Spice Levels: Indian cuisine is all about personal preference. My family likes a medium spice level, so I use ½ tsp of red chili powder. Feel free to adjust this to your liking – you can always add more, but you can’t take it away! Some regions in India use Kashmiri chili powder for a vibrant color and milder heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s fry those eggs. Heat 1 tablespoon of oil in a pan and gently fry the hard-boiled eggs until they’re golden brown. Set them aside – we’ll add them back in later.
2. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of oil. Add the cinnamon stick, bay leaves, black cardamoms, cloves, and green cardamoms. Sauté for a minute or two until they become fragrant. This is where your kitchen will start to smell amazing!
3. Add the minced garlic and ginger and cook until they’re lightly browned. Be careful not to burn them!
4. Now, add the sliced onions and fry them until they’re golden brown and caramelized. This takes patience, but it’s worth it for that sweet, savory flavor.
5. Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, dried mint, and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices are well combined.
6. Add the sliced tomatoes and salt. Cook until the tomatoes soften and break down, about 5-7 minutes.
7. Add the rinsed basmati rice and water. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until the rice is tender and the water is absorbed.
8. Gently turn off the heat. Now for the fun part! Arrange the fried eggs on top of the rice. Sprinkle with toasted sliced almonds and chopped cilantro.
9. Cover the pot again and let it steam for 8-10 minutes. This allows the flavors to meld together beautifully.
10. Fluff the biryani with a fork and serve hot with a side of raita (yogurt dip).

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Use a heavy-bottomed pot: This helps to distribute the heat evenly and prevent the rice from sticking.
• Be gentle when fluffing the biryani: You don’t want to break the eggs.

Variations

• Vegan Adaptation: Skip the eggs! Add some roasted vegetables like cauliflower, potatoes, or chickpeas for a hearty vegan biryani.
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. My aunt always adds a handful of saffron strands soaked in warm milk for a luxurious touch during festivals.

Serving Suggestions

Egg Biryani is a complete meal on its own, but it’s even better with some sides! I love serving it with:

• Raita: A cooling yogurt dip with cucumber and spices.
• Salad: A simple onion and tomato salad.
• Pickles: Indian pickles add a tangy kick.

Storage Instructions

Leftover Egg 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

1. What type of rice is best for biryani and can I use other varieties?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma are perfect. While you can use other varieties like jasmine rice, the texture won’t be quite the same.

2. How can I adjust the spice level of this Egg Biryani?

Easily! Reduce the amount of red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.

3. Can I make this biryani ahead of time?

You can definitely prepare the rice and spice mixture ahead of time. Just store them separately and combine everything when you’re ready to cook.

4. What is the best way to fry the eggs for biryani so they don’t break?

Gently lower the hard-boiled eggs into the hot oil and fry them on medium heat. Don’t overcrowd the pan.

5. What is the significance of layering in biryani?

Layering helps to infuse the rice with the flavors of the spices and eggs. It also creates a beautiful presentation!

6. Can I use a different type of oil for frying and cooking?

You can! Vegetable, canola, or even ghee (clarified butter) all work well. Ghee adds a lovely richness to the biryani.

Enjoy making this Egg Biryani! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!