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Egg Biryani

Sunita Ramankulath
25 minutes
Prep Time
45 minutes
Cook Time
4 People
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Extremely fragrant and mouthwatering all time favorite meal that is enjoyed by all at home.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. For Egg Masala
  2. 8 Soft boiled eggs
  3. 4-5 finely sliced onions
  4. 2-3 Finely chopped Green chillies
  5. 2 tbsps. Ginger garlic paste
  6. 1/2 tbsp. Red chili powder
  7. 1/2 tbsp. Coriander powder
  8. 1/2 tsp. turmeric powder
  9. 1 tbsp. Egg Curry masala
  10. 1/2 tbsp. Biryani Pulav Masala (Everest)
  11. 4-5 tbsps. Curds
  12. 1/4 kg. Or 3-4 tomatoes finely chopped
  13. Fresh coconut milk from 1/2 small coconut or use 1 small satchet of Maggi coconut milk powder
  14. 3-4 tbsps. Finely chopped Green coriander leaves
  15. 4 tbsps. Small Mint leaves
  16. Kasoori methi 1 tbsp. optional
  17. 5 tbsps. Oil
  18. 1 tbsp. Oil or ghee
  19. Salt to taste.
  20. For Biryani Rice
  21. 1/2 kg. Biryani / Pulav rice
  22. 1 tbsp. Oil
  23. Salt to taste


  1. Heat 4-5 tbsps. Oil in a thick bottomed kadhai/ frying pan.
  2. Add finely chopped onions and green chillies to the hot oil. Stir and add salt.
  3. Cook the onions down to a golden brown color.
  4. Then add ginger garlic paste and saute till raw smell disappears.
  5. Lower heat and add red chilli powder, coriander powder, turmeric powder and egg curry masala. Stir fry the masala and add 4-5 tbsps. Curd to it.
  6. Cook the masala till oil separates and then add chopped tomatoes. Cook down the tomatoes till oil separates.
  7. Prick boiled eggs with a knife and add to the tomato mixture till all eggs are coated.
  8. Cook for a minute and add green coriander leaves and coconut milk. If using Maggi Coconut Milk Powder then please dissolve it in 1/2 cup water and then add to the gravy.
  9. At this stage you can add kasoori methi. ( Powder in hands and then add.) This is optional.
  10. Add 1/2 tbsp. Biryani/ Pulav masala
  11. Boil de egg curry for a couple of minutes. The gravy should have a thick consistency.
  12. In the meantime, wash and soak rice in a pan for not more than 10 minutes.
  13. Boil water in a pan, add oil and salt and the soaked rice.
  14. Par boil the rice or cook till aldente. Rice should be firm to touch about 85 -90% cooked.
  15. Strain the rice and keep it aside.
  16. To assemble Biryani
  17. Take a heavy bottomed pan with a fitted lid.
  18. Add 1/2 - 1 tbsp. Oil/ ghee and fully coat the pan.
  19. Add a layer of rice and top it with the prepared egg masala gravy. Add 4 eggs to this layer.
  20. Top with a thin layer of rice and add 1/2 the mint leaves (optional) and top with more rice.
  21. Add the remaining gravy and top with the last layer of rice. Add mint leaves on the top.
  22. Keep a girdle/ thick tava on a medium flame. Put the biryani pot with lid on the tava.
  23. Keep a heavy pan on the lid to stop steam from escaping and cook biryani on medium flame for 5-7 minutes. Lower the flame and cook for another 5 minutes.
  24. Shut off de gas and let it stand for another ten minutes.
  25. Serve it hot with a salad of your choice.

Reviews (2)  

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Alvvina Sayed
Alvvina Sayed   Jul-27-2018

Very detailed recipe

Andrea Srivastava
Andrea Srivastava   Jan-31-2017

Very nice egg biryani!

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