Egg Biryani | How to make Egg Biryani

By Aameena Ahmed  |  13th Nov 2015  |  
4.5 from 11 reviews Rate It!
  • Photo of Egg Biryani by Aameena Ahmed at BetterButter
Egg Biryaniby Aameena Ahmed
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Coconut Milk

About Egg Biryani Recipe

If you are bored of routine vegetable biryani, then try this scrumptious egg biryani.

Egg Biryani

Ingredients to make Egg Biryani

  • For eggs mixture
  • eggs - 6
  • oil – 1/2cup
  • Whole garam masala (4-6 cloves 4-6 black peppercorns
  • green cardamom -2 brown cardamom – 2 cinnamon – 2)
  • onions – 2 medium sliced
  • tomatoes – 3medium sliced
  • coconut milk – 1/2 cup
  • ginger garlic paste – 1 tbsp
  • turmeric – 1/2 tsp
  • salt – 1 tsp full
  • Red chili powder – 11/2tsp
  • cumin powder – 1tsp
  • coriander powder – 1tsp
  • Whole green chilies – 5
  • Green coriander – 1 small bunch
  • mint leaves – 10-12 leaves
  • Garam masala powder – 1/2tsp
  • For rice:
  • rice – ½ kg (soaked for 30min)
  • salt to taste

How to make Egg Biryani

  1. Hard boil the eggs. Upon cooking take out the shells and keep aside.
  2. Take a pan, add half cup oil, then add whole garam masala followed by sliced onions and fry them till golden brown.
  3. Add garlic ginger paste, sauté for a min and then add turmeric, salt, red chili powder, cumin powder, coriander powder, little water and again sauté everything well.
  4. Add sliced tomatoes and cook till oil starts to separates. Now add coconut milk and again cook till oil separates. Add boiled eggs, mix carefully and keep the whole mixture aside.
  5. For rice – boil water with salt to taste 'for rice' in ingredients list.
  6. Add basmati rice cook till 3/4th done then drain the rice off water and keep aside.
  7. Now the layering part, take a lagan(round cooking vessel with thick bottom) grease it with 1tsp ghee then layer rice first then add the egg mixture on that add whole green chilies, green coriander, pudina leaves, garam masala powder and the
  8. Seal the dish with aluminum foil first and then close the lid with some weight on it. Cook on high for 5 minutes and on low flame for 10 minutes. Egg biryani is ready to serve.

My Tip:

Tip: Recommended to leave the biryani dish for 30 min on stove before serving it.

Reviews for Egg Biryani (11)

poonam dewangan2 years ago


Monika Shanu3 years ago

It's not good by seeing but by eating it is excellent. :smile:

Kavita Bhatia3 years ago

Will definitely try and share the outcome

VedaPriya Paladugu3 years ago


Sushila Shinde3 years ago

dont u nd brista saffron nd kewra. can u pls advice onhow to make biryani masala

Kavita Pai Maurya3 years ago


Abichah Perera4 years ago

This sounds looks yummy definitely going to try.

Ronaldo 7 Aadi4 years ago


Suchitra Shah4 years ago


Munira Jagannath4 years ago

Looks Yummy!!

Priti Desai4 years ago

Thank you for the biryani recipe Aameena!

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