Learn how to make Easy Homemade Egg Biriyani recipe with detailed step by step pictures. Simple Egg Biryani recipe, one-pot stovetop egg biriyani recipe – perfect for Sunday lunches!
Wash and soak 1 cup Basmati rice in 2 cups of water for 15-20mins.
In a thick bottomed/heavy pan, heat 1.5 tablespoon oil. Add 1 green cardamom, 2 cloves, 2” cinnamon stick and 1 dried bay leaf.
When the cloves and cardamom are puffed, add 1-2 slit cut green chillies. Fry for a minute.
Next add 1 large onion finely chopped. Fry on medium flame until translucent and light golden brown.
Add 1 teaspoon ginger garlic paste. Fry for 2 minutes until there is no raw smell.
Next add 1 small tomato finely chopped. Cook until tomatoes are mushy for 2-3 mins on medium heat.
Add ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder and ½ teaspoon garam masala powder and fry until raw smell is gone for 2-3 mins on low flame.
Now add 2 tablespoon thick curd and mix well. Cook until the oil oozes out from the sides.
Next add ¼ cup each of finely chopped mint and coriander leaves. Cook for a minute.
When the masala mixture comes together, add the 2 cups of water used to soak the rice. Add 1 tablespoon lemon juice. Add salt as needed.
When the water comes to a boil, check for salt and spice levels. Both salt and spiciness should be little more than required for just the water, that way when rice is cooked it tastes perfect. Drop the 2 hard-boiled eggs into the water.
Add the soaked basmati rice to the boiling water. Stir well and cook on medium flame for 4-5 mins covered. Then reduce the flame to low and cook covered for another 9-10 mins.
When you open the lid, the water should be completely evaporated and the rice should look cooked. Don’t be tempted to mix/poke about the rice. Keep it closed for another 10-15mins.
Rice continues to cook through the residual heat and forms perfect grains instead of being all mushy. Fluff it up gently.
To perfectly hard boil the eggs, drop them in cold water and boil for 12 mins. Drain off the water and let them rest in room temperature water for about 10 mins. Eggs will be very easier to peel off.
Adjust spices as per preference.
I used 2 cups water for 1 cup rice. Depending on the type and age of rice, use between 1.5 cups to 2 cups of liquid. You can replace 1 cup of water for a cup of thin coconut milk for an aromatic version.
Nutrition
Nutrition Facts
Egg Biriyani | Homemade Egg Biryani Recipe
Amount per Serving
Calories
598
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
189
mg
63
%
Sodium
204
mg
9
%
Potassium
414
mg
12
%
Carbohydrates
93
g
31
%
Fiber
7
g
29
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
1292
IU
26
%
Vitamin C
13
mg
16
%
Calcium
161
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.