Egg Biryani

This is a very quick and easy to make version of Egg Biryani. It can be served as a meal in itself with some raita or goes great as a side with non-vegetarian dishes such as Tandoori chicken or fish fry.

Egg Biryani


Basmati rice – 1 and 1/2 cups
Bay leaf – 1
Cinnamon – 1/2 inch piece
Cloves – 2
Onion, cut lengthwise – 1 cup
Turmeric – 1/4 tsp
Chilly powder – 1/2 tsp
Coriander powder – 1/2 tsp
Yogurt – 1 tbsp
Salt – to taste
Oil – 1 tbsp
Coriander leaves, finely chopped – 2 tbsp

To grind:
Onion, roughly chopped – 1/2 cup
Green chillies – 1
Ginger, grated – 1/2 tsp
Garlic – 3
Coriander leaves – 4 to 5 stalks
Oil – 2 tsp

For the eggs:
Eggs, hard-boiled – 3
Chilly powder – 1/4 tsp
Coriander powder – 1/4 tsp
Cumin powder – 1/4 tsp
Turmeric – a pinch
Salt – to taste
Rice flour – 1/2 tsp


  • Wash and soak basmati rice
  • Saute the ingredients under “To grind” in 2 tsp oil. Cool and grind into a fine paste
  • Heat 1 tbsp oil in a wide pan, add bay leaf, cinnamon and cloves
  • Add chopped onions and saute until light golden brown
  • Add the ground paste, turmeric, chilly powder, coriander powder and saute for couple more minutes
  • Add the yogurt, rice, 3 cups of water (twice the quantity of rice) and salt. Mix well, cover and cook for 15-20 minutes until the rice is well done 
  • While the rice cooks, prepare the eggs by mixing chilly powder, coriander powder, cumin powder, turmeric, salt and rice flour with some water to make a thick paste
  • Slice the eggs into 3 to 4 pieces each and coat them with the paste and pan fry them with some oil until the coating around the eggs is nice and crispy
  • Once the rice is cooked add the eggs and garnish with coriander leaves
  • Serve with your favorite raita or some Tandoori chicken


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