Who doesn’t love a good biryani? I love to make chicken biryani, mutton biryani, and shrimp biryani but my husband is vegetarian, so we also love to frequently make egg biryani and vegetable biryani for family dinners. Trust me, this egg biryani is just as flavorful as the meat biryanis. Hard-boiled eggs are cooked in a spicy masala gravy, then layered with rice and cooked to perfection. Enjoy it with a cooling raita and mirchi ka salan. If you are like me and love eggs, check out more wonderful egg recipes – egg bhurji, egg salad sandwich, and egg curry.
Watch How to Make Egg Biryani
About Egg Biryani
Egg Biryani, also called anda biryani or mutta biryani, is a popular Indian dish that combines fluffy rice, fragrant spices, and tender boiled eggs. Its vibrant colors make it a feast for the eyes and taste buds. Egg Biryani will become a favorite in your recipe rotation. Plus, you can customize it with your favorite veggies or meats, adding a new twist to this classic dish.
Why You’ll Love This Recipe
Quick and Easy: It is perfect for busy weeknights because it cooks quickly. Great for Parties: It’s a hit at potlucks and gatherings. Simple to Make: You don’t need fancy stuff to cook this delicious meal. So Flavorful: The spices make the rice taste unique, and the eggs add a yummy protein punch.
So next time you’re looking for a tasty and easy meal, try Egg Biryani! You won’t regret it!
Ingredients
Eggs: Boiled and sliced. Saffron: A pinch of saffron for that beautiful color. Rice: Basmati rice, rinsed and soaked. Whole Spices: You’ll need bay leaf, cloves, cardamom, cinnamon stick, and star anise. Frying the Eggs: Oil, turmeric, red chili powder, salt. Biryani Masala Gravy: You’ll need ghee/oil, cumin seeds, onions, ginger, garlic, green chili peppers, yogurt, turmeric, coriander powder, red chili powder, garam masala, salt, tomatoes, water, mint, cilantro, and lime juice. Layering and Garnishes: Fried onions, chopped mint, and cilantro leaves.
How to Make Egg Biryani?
Boil the Eggs
You can use a stovetop or an Instant Pot to make perfect hard-boiled eggs. After boiling, peel them and make shallow slits on the surface.
Parboil the Rice
Cook the rinsed basmati rice with water, whole spices, and salt in a large pot for about 6 minutes. Drain the water and spread the rice on a plate. It should be about 70% cooked.
Fry Onions
You can make fried onions at home or use store-bought fried onions, also called birista.
Thinly slice the onions. In a pan or kadhai, bring the oil to medium-high heat. Add the onions to the hot oil and cook them, stirring occasionally, until they reach a deep golden brown color.
Don’t rush! Look for a slow caramelization to develop sweetness without burning. If you have more onions, fry them in batches to avoid overcrowding the pan.
Soak the Saffron
Steep saffron strands in warm milk for 10 minutes to release their color and aroma.
Fry the Eggs
Heat oil in a pan, add the eggs, and cook with spices until slightly blistered. Set them aside.
Make the Biryani Gravy
In a large pan, saute onions until golden brown. You can use the same pan to layer the biryani, so make sure to use a large pan. Add ginger, garlic, green chilies, and cook for a minute. Then, add tomatoes, spices, yogurt, and water. Cook until the gravy thickens slightly.
Layer the Biryani
We will now layer the biryani in the same pan we made the gravy. Arrange the fried eggs around the edges and at the center of the pan. Spread half the crispy fried onions evenly over the eggs. Sprinkle half the chopped mint and cilantro leaves over them.
Add cooked rice into an even layer on top. Drizzle melted ghee and saffron milk all over the rice. Top with the remaining fried onions, mint, and cilantro.
Cook the Biryani
Cover the pot or pan tightly with a lid. For extra steam, wrap a kitchen towel around the rim of the lid. Cook on the low heat for 15 minutes. Take the pot off the heat and let the biryani sit for 5-10 minutes. This allows the flavors to meld.
When serving, scoop up all the layers – yellow rice, white rice, and spiced eggs. Garnish with extra fried onions and cilantro for a pop of color. Enjoy with raita and salad on the side!
What to Serve with Egg Biryani?
Egg Biryani is already a delicious and filling dish! It pairs well with these Indian sides: Rice Matters: Basmati rice is best for biryani because it’s extra long and fragrant. But any long-grain rice will work. Just don’t overcook it! You want it about ¾ done before layering. Cooking Biryani: Seal that pot tight to trap steam for perfectly fluffy rice (“dum” style). No heavy-bottomed pan? No problem! Place a griddle or pan underneath your pot to spread the heat evenly and prevent burning the bottom. You might need to turn up the heat to medium in this case. Don’t like finding whole spices in your biryani? Put them in a small cheesecloth bag and add it to the water when you cook the rice. Leftovers Biryani: Leftovers store great! Keep them in an airtight container in the fridge for up to 3 days.
Cooling Cucumber Raita: This yogurt-based dip with cool cucumber is perfect for balancing the rich and spicy flavors of the biryani. Simple Chopped Salad: A light salad adds a nice crunch and freshness to your meal.
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