Egg Biryani Recipe- Authentic Indian Rice with Saffron & Spiced Eggs

Last Updated on 4 months by Neha Deshmukh

Egg Biryani Recipe – Authentic Indian Rice with Saffron & Spiced Eggs

Hey everyone! If you’re anything like me, biryani is comfort food defined. There’s just something magical about fragrant rice, tender spices, and a whole lot of flavour. Today, I’m sharing my go-to Egg Biryani recipe – a dish that’s surprisingly easy to make at home and always a crowd-pleaser. I first made this for a family gathering, and it disappeared fast!

Why You’ll Love This Recipe

This Egg Biryani isn’t just delicious; it’s a complete experience. It’s a beautiful dish, packed with flavour, and surprisingly satisfying. It’s perfect for a weekend lunch, a special occasion, or when you just want to treat yourself to something truly special. Plus, it’s a fantastic way to use up leftover boiled eggs!

Ingredients

Here’s what you’ll need to create this aromatic masterpiece:

• 1 cup aged basmati rice (about 180g)
• 6 hard boiled eggs
• ½ cup ghee or oil (about 120ml)
• 1 cup thinly sliced onions (about 150g)
• 1 tablespoon ginger garlic paste (about 15ml)
• 1 green chili (slit)
• 1 bay leaf
• 1 star anise
• ½ teaspoon shahi jeera (caraway seeds)
• 2 inch cinnamon stick
• 4-6 cloves
• 4 green cardamoms
• 1 black cardamom (optional)
• 1 strand mace (optional)
• 1 teaspoon biryani masala powder (about 5g)
• ½ – 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon sea salt (about 3g)
• ½ cup yogurt (about 120ml)
• ½ cup mint leaves (about 30g)
• ½ cup coriander leaves (about 30g)
• 3 tablespoons milk (about 45ml)
• 1 pinch saffron strands
• 1 teaspoon rose water (optional)
• 3 green cardamoms

Ingredient Notes

Let’s talk ingredients – a few little things can make a huge difference!

Basmati Rice: The Importance of Aged Rice
Using aged basmati rice is key. It’s less likely to get mushy and holds its shape beautifully. Look for rice that’s been aged for at least 6 months. It really does make a difference in the final texture.

Spices: Exploring Shahi Jeera & Biryani Masala
Shahi jeera (caraway seeds) has a lovely, slightly sweet flavour that’s different from regular jeera. You can find it at most Indian grocery stores. Biryani masala is a blend, but you can make your own if you prefer!

Ghee vs. Oil: Flavor & Tradition
Ghee adds a richness and aroma that’s hard to beat. But if you prefer, you can use oil – vegetable or sunflower oil work well. I personally love the flavour ghee brings, though.

Saffron: The Golden Touch – Quality & Usage
A little saffron goes a long way! A pinch is all you need to infuse the rice with that beautiful colour and subtle flavour. Make sure you’re using good quality saffron for the best results.

Regional Variations in Egg Biryani
Egg Biryani has so many regional variations! Some people add potatoes, others use a tomato-based gravy. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your eggs, peel them, and make shallow slits all over. Cut 2 eggs in half and set aside for layering later.
2. Wash and soak the basmati rice for 20-25 minutes. This helps it cook evenly. Then, cook the rice in boiling water with 3 green cardamoms and ½ teaspoon shahi jeera until it’s al dente – still slightly firm to the bite. Drain and set aside.
3. Heat the ghee or oil in a large, heavy-bottomed pan. Fry the sliced onions until they’re golden brown and crispy. Remove about half of the fried onions and set them aside for garnish. Reserve about half the oil in the pan.
4. Add the bay leaf, star anise, cinnamon stick, cloves, and 4 green cardamoms to the pan with the remaining oil. Sizzle them for a few seconds until fragrant. Then, add the ginger garlic paste and slit green chili and sauté for about a minute.
5. Now, stir in the chili powder, biryani masala, yogurt, salt, chopped mint, chopped coriander, the boiled eggs, and half of the fried onions. Cook this mixture until it thickens and the oil starts to separate from the sides.
6. Grease a heavy-bottomed pot (a Dutch oven works great!). Layer half of the cooked rice, then drizzle with saffron milk (milk infused with saffron strands – soak the saffron in the warm milk for about 10 minutes). Add half of the egg gravy, then top with the remaining rice.
7. Arrange the halved eggs and remaining fried onions on top. Sprinkle with fresh herbs and drizzle with a teaspoon of spiced oil (a little ghee or oil infused with a pinch of chili powder).
8. Cover the pot tightly and dum cook on low heat for 10 minutes. Then, turn off the heat and let it rest for another 10 minutes before serving.

Expert Tips

A few things I’ve learned over the years…

Achieving Fluffy Rice
Don’t overcook the rice! It should be al dente before layering. This prevents it from becoming mushy during the dum cooking process.

Perfecting the Dum Cooking Process
The dum cooking process is crucial. It allows the flavours to meld together beautifully. Make sure the pot is tightly sealed to trap the steam.

Balancing Spice Levels
Adjust the chili powder to your liking. Start with ½ teaspoon and add more if you prefer a spicier biryani.

Egg Preparation for Optimal Texture
Making shallow slits in the eggs helps them absorb the flavours of the gravy.

Variations

Let’s get creative!

Vegan Egg Biryani (with Tofu or Vegetables)
Swap the eggs for firm tofu or your favourite vegetables like potatoes, carrots, and peas.

Gluten-Free Egg Biryani
This recipe is naturally gluten-free! Just double-check your biryani masala powder to ensure it doesn’t contain any gluten.

Spice Level Adjustments (Mild, Medium, Hot)
Reduce or increase the chili powder to adjust the spice level. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Eid, Diwali)
This biryani is perfect for festive occasions! You can add a sprinkle of rose petals for a special touch during Eid or Diwali.

Serving Suggestions

Serve hot with a side of raita (yogurt dip) and a simple salad. A papadum on the side is always a good idea too!

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

Let’s answer some common questions:

What type of rice is best for biryani?
Aged basmati rice is the gold standard! It’s long-grained, fragrant, and doesn’t get mushy.

Can I use a different type of oil instead of ghee?
Yes, you can! Vegetable or sunflower oil work well, but ghee adds a unique flavour.

How do I prevent the biryani from sticking to the bottom of the pot?
Use a heavy-bottomed pot and grease it well before layering.

What is ‘dum cooking’ and why is it important?
Dum cooking is a slow cooking technique where the pot is sealed and cooked on low heat. It allows the flavours to meld together beautifully.

Can I make Egg Biryani ahead of time?
You can prepare the egg gravy and cook the rice ahead of time. But it’s best to assemble and dum cook the biryani just before serving.

How can I adjust the spice level to my preference?
Adjust the amount of chili powder. Start small and add more to taste.

What is Shahi Jeera and where can I find it?
Shahi jeera (caraway seeds) is a special type of cumin with a slightly sweet flavour. You can find it at most Indian grocery stores.

Enjoy making this Egg Biryani! I hope it becomes a favourite in your home, just like it is in mine. Happy cooking!