Egg biryani is a dish that is easy to make, full of flavor, and a satisfying and filling meal that can be enjoyed all year round.
Fragrant basmati rice infused with aromatic herbs and spices. This one pot egg biryani rice is easy to make and delicious.
Egg biryani is a great vegetarian option that doesn’t compromise on taste and richness.
If you are a lover of eggs or just after something a bit different, then this egg biryani recipe is something you must try.
What is biryani?
Biryani is a fragrant and flavorful rice dish that originated in the Indian subcontinent. It is a popular and beloved culinary delight, enjoyed by people from various cultural backgrounds and regions.
Biryani is characterized by its rich blend of aromatic spices, tender meat, or vegetables, and long-grained Basmati rice, all cooked together in a unique cooking method called "dum."
Originally, biryani was a dish reserved for royalty and special occasions, but over time, it has become a cherished part of everyday cuisine as well.
The dish is commonly served during festivals, weddings, and family gatherings, bringing people together to savor the delightful medley of flavors and textures.
What is dum cooking?
Dum cooking is a slow-cooking method used to prepare dishes like biryani. It involves layering marinated meat or vegetables and partially cooked rice in a pot, sealing it tightly, and cooking over low heat.
As the dish cooks, steam circulates within the pot, infusing flavors and resulting in tender, succulent ingredients.
The technique allows for the melding of aromatic spices, creating a captivating fragrance and taste.
Why You'll Love This Recipe
- This one pot egg biryani recipe is easy to make.
- Great to serve at special occasions, weeknight dinners, or last minute dinner parties.
- Egg biryani is full of texture and flavors making for a satisfying meal.
- This recipe for egg biryani has rich and complex flavors which add warmth to the dish.
- Egg biryani is ready in no time.
- Great for meal prep.
Cost To Make
Estimated cost = $7.45 or $1.24 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter Or Ghee
- Cumin Seeds
- Cinnamon Stick: About 1 to 2 inch (2.54 cm to 5.08 cm) in length.
- Green Cardamom Pods
- Bay Leaves
- Cashews: Roughly chopped
- Brown Onion: Thinly sliced
- Red Chili: Deseed your chilli before use if desired and chop into small pieces.
- Minced Garlic
- Minced Ginger
- Fresh Coriander Leaves: Roughly chopped
- Fresh Mint Leaves: Roughly chopped
- Tomatoes: Thinly sliced.
- Turmeric Powder
- Basmati Rice: Before using, rinse your rice in room temperature water until the water runs clear. Then soak your rice in water for 20 minutes before use. Completely drain the water from your rice before use.
- Natural Plain Yogurt
- Fried Onions or Dried Onions
- Eggs: Boiled.
This recipe for egg biryani serves 4 to 6. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: In a medium sized saucepan heat half of the butter (or ghee). Once hot, add the cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaves, cashews, thinly sliced brown onion, and chopped chillies. Saute for 4 to 5 minutes or until the onions are lightly browned and translucent.
Step Two: Add the minced garlic and minced ginger and saute for a further 1 to 2 minutes. Then mix through the coriander and mint leaves, sliced tomatoes, and turmeric powder. Cook for 1 to 2 minutes.
Step Three: Place the soaked and drained rice in the saucepan and saute for 2 to 3 minutes. Then mix through the yogurt.
Step Four: Add the water and salt to the saucepan, stir to combine. Taste for seasoning, add more salt if desired.
Step Five: Bring liquid to a boil over medium to high heat. Once at a boil, reduce the heat to low and simmer for 25 minutes covered with a lid.
Step Six: Remove lid and turn off heat. Remove whole spices, and fluff the rice. Place fried (or dried) onions and sliced boiled eggs on top. Serve.
Tips for Success
- Don't forget to soak your rice for at least 20 minutes before cooking. Completely drain your rice before cooking with it.
Substitutions / Variations
Some variations of this egg biryani recipe you might like to try:
- Add some cubes of paneer (Indian cottage cheese).
- Top with nuts and dried fruits like cashews, raisins, dried apricots, and almonds. This will add more texture and sweetness to your dish.
- Fried Onions: The sweetness and crunch of thinly sliced fried onions (birista) make for an excellent biryani topping. Layer them between the rice and meat/vegetables or use them as a garnish just before serving.
- Caramelized Onions: Sautéed or caramelized onions can be added to the egg biryani to enhance the sweetness and depth of flavors.
Here are some simple serving suggestions you might like to have with your egg biryani:
- Crispy papads (thin lentil wafers) or pappadums make for a delightful crunchy addition to the biryani. They can be served as a side snack to enjoy between bites of the flavorful biryani.
- A simple salad of fresh sliced cucumbers, tomatoes, and onions tossed with lemon juice, salt, and pepper can provide a refreshing and healthy contrast to the rich and aromatic egg biryani.
- With raita, a cool yogurt based side dish.
- Lemon wedges and a squeeze of lemon juice on top.
- Garnish with cilantro and mint leaves.
This egg biryani recipe can be stored in an airtight container in the fridge for 2 to 3 days. It can also be frozen for up to 2 to 3 months.
To reheat, you could use the microwave or reheat it on the stovetop. You may need to add a little bit of water to your rice when you reheat your rice to prevent it from drying out.
The most important ingredient in biryani is the rice.
Yes, this recipe for egg biryani is vegetarian.
While basmati rice is the traditional and recommended choice for Egg Biryani, you can experiment with other long-grain rice varieties.
However, keep in mind that the unique fragrance and texture of Basmati rice contribute significantly to the overall taste of the biryani.
You can control the spiciness of egg biryani by adjusting the amount of chili powder, green chilies, or other spicy ingredients used in the spice blend.
If you prefer a milder version, reduce the quantity of these ingredients or remove the seeds from the chilies.
Common side dishes to complement egg biryani include raita (yogurt-based side dish), salad, papadums, pickle, and fried onions.
These accompaniments enhance the overall dining experience by providing various flavors and textures.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
- 4 tablespoons (56 grams, 1.98 ounces) butter or ghee
- 1 teaspoon of cumin seeds
- 1 to 2 inch (2.54 cm to 5.08 cm) cinnamon stick
- 2 to 3 green cardamom pods
- 3 to 4 cloves
- 2 to 3 bay leaves
- 3 tablespoons (35 grams, 1.24 ounces) cashews roughly chopped
- 200 grams (7.05 ounces) brown onion thinly sliced
- 2 to 3 red chillies deseeded and chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup (20 grams, 0.71 ounces) fresh coriander leaves roughly chopped
- 1 cup (20 grams, 0.71 ounces) fresh mint leaves roughly chopped
- 2 (325 grams, 11.45 ounces) tomatoes thinly sliced
- ½ teaspoon turmeric powder
- 2 cups (400 grams, 14.10 ounces) basmati rice rinsed and then soaked in room temperature water for at least 20 minutes. Drain after soaking.
- 3 tablespoons (45 grams, 1.59 ounces) natural plain yogurt
- 3 cups (750ml/grams, 26.45 ounces) water
- Salt to taste
- ¼ cup (25 grams, 0.88 ounces) fried onions or dried onions
- 4 to 6 boiled eggs sliced
- In a medium sized saucepan heat half of the butter (or ghee). Once hot, add the cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaves, cashews, thinly sliced brown onion, and chopped chillies. Saute for 4 to 5 minutes or until the onions are lightly browned and translucent.
- Add the minced garlic and minced ginger and saute for a further 1 to 2 minutes. Then mix through the coriander and mint leaves, sliced tomatoes, and turmeric powder. Cook for 1 to 2 minutes.
- Place the soaked and drained rice in the saucepan and saute for 2 to 3 minutes. Then mix through the yogurt.
- Add the water and salt to the saucepan, stir to combine. Taste for seasoning, add more salt if desired.
- Bring liquid to a boil over medium to high heat. Once at a boil, reduce the heat to low and simmer for 25 minutes covered with a lid.
- Remove lid and turn off heat. Remove whole spices, and fluff the rice. Place fried (or dried) onions and sliced boiled eggs on top. Serve.