Home / Recipes / Quail egg biryani

Photo of Quail egg biryani by Priyadharshini Selvam at BetterButter

Quail egg biryani

Priyadharshini Selvam
30 minutes
Prep Time
25 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Quail egg biryani RECIPE

Residing country: Malaysia. Quail eggs are easily available in southern india and we make delicious Biryani out of it.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • South Indian
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. Jeera samba Rice- 1cup, soaked
  2. Quail Egg- 7, hard boiled
  3. Ginger paste- 1 tsp
  4. Garlic paste- 1 tsp
  5. Ghee/oil- 3-4 tbsp
  6. Onion-1 large, thinly sliced
  7. Green chilies-2, thinly sliced
  8. Mint leaves- 2 tbsp, finely chopped
  9. Tomato puree- 1/4 cup
  10. Turmeric powder-1/4 tsp
  11. Lemon juice-1 tsp
  12. Kashmiri red chilly powder- 1 tsp
  13. Crushed balck pepper-1/2 tsp
  14. Biryani masala powder- 1 tsp
  15. Star anise- 1
  16. Bay leaf- 1
  17. Fennel seeds-1/4 tsp
  18. Cardamoms- 3
  19. Cloves-4
  20. Cinnamon stick- 1 inch piece
  21. Water - 2 cups


  1. Soak jeera samba rice in water for 30 minutes, wash well and drain out in a colander and set aside. Boil eggs, shell them and wash well. Set aside. Heat a pan with ghee.
  2. Add star anise, bay leaf, fennel seeds, cardamoms, cloves and cinnamon stick. Saute until a aroma arrives.
  3. When they begin to sizzle, add onions and green chilies Add ginger and garlic paste, fry until the raw smell fully goes away.
  4. Add tomato puree and saute well until the raw smell diminishes.
  5. Then add in finally chopped mint leaves and combine well.
  6. Add turmeric powder, kashmiri red chilly powder, black pepper powder, chicken stock cubes and garam masala powder. Mix and saute in a medium low flame for a couple of minutes.
  7. Add the hard boiled eggs. Mix well and cook until the mixture thicken and begins to leave the sides of the pan.
  8. Add soaked rice and combine well. Saute for a couple of minutes.
  9. Add water and adjust salt. Allow it to boil well. The water should be bit salty, then only the rice will taste good.
  10. Add lemon juice and cover the pan with a lid, cook on a low flame.
  11. Check in between and cook till the most of the moisture is been absorbed in the rice. Off the flame, let it sit for 5-10 mins covered and serve hot

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Payal Singh
Payal Singh   May-23-2018

Thanks for sharing this recipe.

Similar Recipes

A password link has been sent to your mail. Please check your mail.