Egg Biryani Recipe- Saffron & Spice-Infused Indian Delight

Last Updated on 4 months by Neha Deshmukh

Egg Biryani Recipe – Saffron & Spice-Infused Indian Delight

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my go-to Egg Biryani recipe – a fragrant, flavorful dish that’s surprisingly achievable at home. I first made this for a family gathering, and it was a huge hit! It’s become a bit of a tradition ever since.

Why You’ll Love This Recipe

This Egg Biryani isn’t just a meal; it’s an experience. The tender eggs, fluffy rice, and aromatic gravy come together in perfect harmony. It’s a comforting, satisfying dish that’s perfect for a weekend feast or a special occasion. Plus, it’s a fantastic way to impress your friends and family with your cooking skills!

Ingredients

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

• 1.5 cup basmati rice
• 5 cups water
• 1 tablespoon ghee
• 1 tablespoon lemon juice
• 1 star anise
• 1 cinnamon stick
• 6 hard-boiled eggs
• 0.25 teaspoon red chili powder
• 0.125 teaspoon turmeric powder
• 0.25 teaspoon coriander powder
• 2 tablespoons biryani masala
• 2 tablespoons ghee
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 green cardamom
• 3 cloves
• 4 peppercorns
• 2 cups onions
• 1 tablespoon ginger-garlic paste
• 2 tablespoons cashews
• 1 cup tomatoes
• 3 green chilies
• 2 tablespoons mint leaves
• 2 tablespoons coriander leaves
• 0.5 cup yogurt
• 0.5 teaspoon garam masala
• 20 saffron strands
• 0.25 cup warm milk

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good biryani.

• Saffron: Don’t skimp on the saffron! It adds that beautiful color and subtle floral aroma. Soaking it in warm milk is key to releasing its flavor.
• Basmati Rice: I always use aged basmati rice for the best results. It stays fluffy and doesn’t get mushy. Look for rice that’s been aged for at least a year.
• Biryani Masala: You can find good quality biryani masala at most Indian grocery stores. Feel free to adjust the amount to your spice preference. Some brands are spicier than others!
• Regional Spice Variations: Spice levels in biryani vary so much across India. My family prefers a medium spice level, but you can easily adjust the amount of chili powder and green chilies to suit your taste. Some regions also add a pinch of nutmeg or mace for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that saffron going. Soak the saffron strands in warm milk for about 30 minutes. This will give it time to bloom and release its beautiful color and flavor.
2. While the saffron is soaking, wash and soak the basmati rice in water for 30 minutes. This helps it cook evenly. Then, drain the rice and boil it with ghee, lemon juice, salt, star anise, and cinnamon stick until it’s about 70% cooked. Drain it well – we don’t want soggy biryani!
3. Now for the eggs! Heat ghee in a pan and add the hard-boiled eggs. Roast them until they’re lightly coated with ghee. Then, halve them and roast them again for a bit. This gives them a lovely texture and flavor.
4. Time for the gravy! Heat ghee and oil in a large pot. Add cumin seeds, bay leaf, cinnamon, cardamom, cloves, and peppercorns. Let them sizzle for a minute until fragrant. Add onions and sauté until golden brown. Then, add ginger-garlic paste and cashews, and cook for another minute.
5. Add tomatoes and spices (red chili powder, turmeric powder, coriander powder, and biryani masala). Cook until the tomatoes soften and the oil starts to separate from the gravy.
6. Stir in yogurt, mint leaves, coriander leaves, and green chilies. Cook until the oil separates again. Add garam masala and water, and simmer for about 10-15 minutes, or until the gravy has thickened.
7. Now for the layering! Layer the partially cooked rice and gravy in the pot. Place the roasted eggs on top. Drizzle the saffron milk over everything.
8. Seal the pot tightly with dough (my grandmother’s method!) or foil. Cook on low heat (dum) for 15-20 minutes. This slow cooking process is what makes the biryani so flavorful.

Expert Tips

• Don’t overcook the rice! It should be about 70% cooked before layering. It will finish cooking during the dum process.
• The ‘dum’ is crucial. Make sure the pot is sealed tightly to trap the steam and cook the biryani evenly.
• Let the biryani rest for at least 10 minutes after cooking before serving. This allows the flavors to meld together.

Variations

• Vegan Adaptation: Swap the ghee for oil and the yogurt for a plant-based yogurt alternative.
• Spice Level Adjustments: Add more or fewer green chilies and red chili powder to adjust the spice level to your liking.
• Festival Adaptations: This biryani is a staple for Eid and Diwali in many Indian households. You can add dried fruits like raisins and apricots for a festive touch. My friend makes a version with pineapple for Diwali – it’s surprisingly good!

Serving Suggestions

Serve this Egg Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispy wafers).

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

• Is this biryani best made with aged basmati rice? Absolutely! Aged basmati rice holds its shape better and results in fluffier biryani.
• Can I use a different type of oil? Yes, you can use any neutral-flavored oil like sunflower or canola oil.
• How do I achieve the perfect ‘dum’ or slow cooking effect? Ensure the pot is tightly sealed and cook on the lowest possible heat. You can also place a heavy object on top of the lid to create a better seal.
• What is the purpose of saffron milk in biryani? Saffron milk adds a beautiful color, subtle flavor, and aroma to the biryani. It’s a signature ingredient!
• Can I prepare the gravy ahead of time? Yes, you can prepare the gravy a day in advance and store it in the refrigerator. This will save you time on the day of cooking.