Egg Biryani

Author Image

By |

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 3.50 out of 5)
Submitted: January 31, 2014
Recipe In : Daily, Eggs, Rice
recipe image
Click image to view picture gallery
Total Time:
Preparation Time: 15-20 mins
Cooking Time: 35-40 mins
Servings: 4-6 | 100 kcal

Another scrumptious delight , for biryani lovers, a good variation from chicken and mutton biryanis is egg biryani or anda biryani. Easy to make and yummy to taste.

Required ingredients

  • 2 cups biryani  rice – washed and soaked for 20 minutes
  • 4 -5 eggs
  • 2 medium onion - sliced
  • 2 medium tomatoes - chopped
  • ½ cup beaten yoghurt
  • 5-6 green chillies – chopped
  • 1 tbsp ginger garlic paste
  • Whole spices - 1 inch stick cinnamon, 2 green cardamom, 4 cloves, 1 black cardamom, 1 bay leaf
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ cup oil
  • Salt as per taste
  • 2 tbsp each chopped coriander leaves and mint leaves
  •  Few strands of saffron soaked in ¼ cup warm milk
  •   A little yellow color mixed in 2 tbsp of water
  •  Few drops of rose water

Directions & How to

Preparing egg masala

  • Heat oil in a large and deep wide bottomed pan. Add sliced onions and fry till they turn golden.
  •  Add tomatoes, ginger garlic paste, green chilies and turmeric powder. Cook it well till tomatoes turn soft.
  • Add yoghurt, chilli powder, coriander and cumin powder and salt. Stir well.
  •  Add around half cup of water, cover the pan and cook it for 2 minutes. By now this masala should be cooked properly and oil should start coming out of it.
  • Now break the eggs one by one over the gravy, don’t overlap the eggs, keep little distance between each egg. Don't stir or mix the gravy after putting eggs. Sprinkle garam masala powder over it. Cook it covered for 5-6 minutes.

Preparing the rice

  • Boil the rice in enough water along with salt, and all the whole spices till 3/4th done. Strain and keep aside.

Layering the biryani

  • In a thick bottomed pan, arrange a layer of rice, over that arrange half the egg  masala followed by another layer of rice. Sprinkle over it half of the mint and coriander leaves, a little rose water and little yellow color and also little saffron mixture. Arrange the remaining egg masala over it followed by the remaining rice. Sprinkle remaining mint and coriander leaves, rose water, yellow color and saffron mixture. Seal the pan with the foil paper, cover the lid and cook it on the slowest flame for  10-15 minutes.


  • Egg biryani is now ready to serve.  Serve it hot with any raita of your choice.

More similar recipes

Leave a comment below if you liked the recipe