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Photo of Egg Biryani by sharon yadav at BetterButter

Egg Biryani

sharon yadav
30 minutes
Prep Time
30 minutes
Cook Time
5 People
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A flavourful one pot meal with eggs and rice.

Recipe Tags

  • Non-veg
  • Easy
  • Festive
  • Sauteeing
  • Main Dish

Ingredients Serving: 5

  1. 2 cups long grained rice
  2. 5 boiled eggs
  3. 4 big onions (sliced and browned)
  4. 1 cup curd
  5. 2 bay leaves
  6. 2 inch piece cinnamon
  7. 8 - 10 green cardamom
  8. 8 -10 cloves
  9. 2 tbs biryani masala
  10. 3 tbs garlic paste
  11. 1 tsp cumin seeds
  12. 1 tbs ginger paste
  13. 2 tbs coriander leaves (chopped)
  14. 2 tbs mint leaves (chopped)


  1. Parboil rice with salt, bay leaves, cloves, cinnamon and cardamom and keep aside.
  2. In a pan, heat oil and fry the whole boiled eggs till slightly brown on all sides. Drain and keep aside.
  3. In the same oil add cumin seeds. Once they splutter add the ginger and garlic pastes and saute.
  4. Add 2/3 quantity of the browned onions and mix.
  5. Add the curd and the biryani masala and saute for a few minutes. It will look like a thick gravy. Switch off the heat.
  6. In a thick bottomed pan on handi make a layer of the onion gravy. Halve the eggs and place on top of the gravy. Sprinkle half of the remaining brown onions.
  7. Next make a layer of the parboiled rice. Sprinkle the remaining browned onion and the chopped coriander and mint leaves.
  8. Cover the pan and cook on slow flame for 15 minutes.
  9. Serve hot with raita.

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Shelly Sharma
Shelly Sharma   May-31-2018

Thanks for sharing this recipe.

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