How to cook Egg Biryani at home

Egg Biryani

Egg Biryani

Egg Biryani is the delicious rice dish cooked in aromatic Indian spices & spicy egg masala. It's merely a simple recipe that is fast to prepare. A nutrient, Egg biryani, makes an ideal Sunday meal with raita and curry.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 222kcal
Author: Punam Paul


  • 2 cups basmati rice (बासमती चावल)
  • 3.5 cups water (पानी)
  • 6 pieces egg (अंडा)
  • 1 piece onion (प्याज) Thin Sliced
  • 1 tablespoon garlic paste (लहसुन का पेस्ट)
  • 1 tablespoon garlic paste (लहसुन का पेस्ट)
  • 2 pieces of green chilies (हरी मिर्च) Thin Sliced
  • 3 pieces cloves (लौंग)
  • 7 pieces black pepper (काली मिर्च)
  • 2 pieces Indian bay leaf (तेज पत्ता)
  • 1 piece black cardamom (बड़ी इलायची)
  • 2 pieces of green cardamom (छोटी इलायची)
  • 1 tablespoon red chili powder (लाल मिर्च पाउडर)
  • 1 tablespoon coriander powder (धनिया पाउडर)
  • 1 tablespoon garam masala powder (गरम मसाला पाउडर)
  • 3-4 pieces cinnamon (दालचीनी) Thin
  • 1 tablespoon cumin seeds (जीरा)
  • 4 tablespoon vegetable oil (वनस्पति तेल)
  • salt to taste (नमक स्वाद अनुसार) to taste
  • chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)


How to Make Egg Biryani

  • Heat 3 tablespoons of oil in a pan
  • Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper, and the bay leaves.
  • Fry for a minute. Reduce heat.
  • Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.
  • Add red chili powder, coriander powder, Garam masala, and salt. Mix well.
  • Add rice and water. Stir well. Cover it and cook for 20 minutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.
  • Meanwhile, keep three eggs for boiling.
  • Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
  • Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
  • Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
  • Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
  • Put the rice in the center of the serving plate
  • Garnish with coriander leaves and serve hot.


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