Egg biryani


Egg biryani


For egg gravy:

  • Boiled egg: 8 pieces(trick: boiled egg with 1tbsp salt that helps to remove egg shells properly)
  • Tomato puree: 1cup(blend 2 tomatoes)
  • Oil: 1/2cup
  • Finely chopped Onions: 1 cup
  • Green chilies: 2
  • Salt to taste
  • Ginger paste: 1 tea spoon
  • garlic paste: 1 tea spoon
  • Cardamom: 4, cinnamon: 3, clove: 4, bay leaves: 2
  • Red chili powder: 2 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Garam masala powder: 1tsp
  • Sugar : 1tsp

For rice

  • Basmati/pulao rice: 4cup
  • Salt to taste
  • Green chili: 6
  • Ginger paste: 1tsp
  • Cardamom: 4, cinnamon: 3, clove: 4, bay leaves: 1


  • Ghee: 2tbsp
  • Coriander leaves: 1/4cup
  • Fried onion: 1/4cup

Preparing rice:

Add 2 litre water, green chilies, ginger paste and whole garam masala in a deep bowl. Heat the bowl and let it boil.
Wash rice and drain all water.
Now pour rice into the boiling water and cook on medium to high heat for 8 minutes or till it is half cooked. Drain and keep aside.

Preparing egg:

In a bowl, mix 1tsp turmeric and 1/2tsp salt with cooked egg.
Heat oil in a pan and add egg and fry till golden brown.Remove them & keep aside.
To the same pan add bay leaf and whole garam masala. Allow them to splutter. Add chopped onions and fry it till it totally soft and golden in color(5 minutes).
Then add tomato puree, ginger garlic paste, coriander powder,garam masala powder. Add ¼ cup water, 1 tsp salt, turmeric powder, red chili powder and mix them well. Cook it for 5 minutes until mixing all the ingredients properly and oil separates.
Then add the fried eggs and a cup of hot water. Simmer the gravy on low flame for about 10 minutes.

Preparing biryani:

Now take a pan and spread 1/2 rice. Then Spread egg with masala gravy and 1/2 fried onions. Spread 1 tbsp ghee.
Again spread 1/2 cooked rice over the egg, 1tbsp ghee and some fried onions. Cover the lid and cook for 10 minutes on low heat.
Turn off the heat, add coriander leaves and mix the biryani before serving.

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