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Quick Egg Biryani

Egg Biryani can be made as a last minute menu option. Serves excellent meal with least effort. It can also be made with left over rice.


1 1/2 cup rice

3 boiled eggs

3 onions

2 tomatoes

1 tsp ginger garlic paste

2 bay leaves

7-8 pepper corns

2 inch cinnamon stick

1 start anise

2 cloves

1/4 tsp turmeric

1 tsp red chilly powder

1 masala cardamom

2 tbsp yogurt

5-6 saffron strands (optional)

Salt to taste

2 tbsp oil

1 tbsp ghee


Pressure cook the rice with a little less than double water. Here I have used 2 1/2 cup water. This gives the rice separate strands.

Fry 1 sliced onion in oil & keep aside.

Heat oil + ghee in a pan. Add all dry spices. Then add chopped onions & tomatoes. Fry till oil separates. Then mix ginger garlic paste, turmeric & chilly powder & some salt. Add yogurt & mix well

Cut the boiled eggs vertically in 2 halves. Place them lightly in the gravy. Do not mix the eggs rapidly else the yolk will fall out & start dissolving in the gravy.

Now mix the cooked rice on top of this egg gravy. Garnish with coriander leaves & fried onions.

Alternatively layer of rice & egg gravy can be made. Mix the saffron strands dissolved in water on top. Cover & cook for 7-8 minutes. 

Hot steaming biryani  is ready to be served.

Tip : Instead of using dry spices , ready biryani mix masala can also be used.

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