Egg Biriyani

by Nazreen Ebthisam

Egg Biriyani gives you an easy way to prepare a biriyani with egg, when you are craving to have one within a less time. This is everyone’s favorite dish, be it veg biriyani, fish biriyani, meat biriyani or chicken. Biriyani makes everyone’s day special. The recipe for each biriyani varies. This is my easiest way to make a biriyani. try it at home and enjoy your biriyani day!!

Egg Biriyani - Img 1


Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )


Basmati Rice - 1 cup Boiled Eggs - 4 Onion - 3 (sliced) Ginger Garlic Paste - 1 tsp Green Chilli - 4 Tomato - 1 (sliced) Coriander Leaves - 3 tbsp (chopped) Mint Leaves - 3 tbsp (chopped) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 tsp Biriyani Masala Powder - 2 tsp Curd - 1/4 cup (whisked) Lemon Juice - 1 tbsp (optional) Ghee - 3 tbsp to 4 tbsp Boiled Water - enough to cook rice Cardamom - 2 Cloves - 2 Cinnamon Stick - 1" Bay Leaf - 1


  1. Mark slits on the boiled eggs, marinate with pepper powder, red chilli powder, turmeric powder and salt. Keep aside for 30 minutes. Shallow fry the eggs and set aside. (this step is optional)
  2. Heat ghee in a heavy deep bottom vessel, splutter the whole spices, add ginger garlic paste, green chilli and saute for a minute. Add onion and saute till onion turns light brown.
  3. Add tomato and cook till mushy.
  4. Add the masala spice powders, salt and cook till raw smell fades.
  5. Add curd, little mint leaves, little coriander leaves and mix for a minute.
  6. Add boiling water (measure accordingly to the rice taken). Bring the water to a boil, add lemon juice, check salt, add the rice, mix well, add the fried eggs, cover and cook till rice is done.
  7. Garnish with remaining coriander leaves, fried onions, cashews and raisins. Serve hot with raita and pickle.
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