Egg Biryani is comfort food at its finest. This aromatic rice dish transforms simple eggs into something truly special. I love making this when I want something flavorful but don’t have much time to spend in the kitchen. The combination of fresh herbs, whole spices, and tender eggs creates layers of taste that will make your family ask for seconds. Best of all, everything cooks together in one pot, which means less cleanup for you.
About the Recipe
This recipe takes the intimidating art of biryani-making and makes it totally doable for home cooks. You don’t need any fancy techniques or hard-to-find ingredients. The pressure cooker does most of the work while you prep the simple pastes and chop vegetables. What makes this special is how the eggs cook right in the rice, absorbing all those wonderful spices and creating a unified dish that tastes like it took hours to prepare.
Why You’ll Love This Recipe
You’ll fall in love with how the whole house smells while this cooks. The aroma of cinnamon, cloves, and fresh herbs will have everyone gathering in the kitchen. It’s also incredibly satisfying to make because you get professional results without professional skills. The texture contrast between the fluffy rice and creamy eggs is perfect. Plus, it’s budget-friendly since eggs cost much less than meat, but you still get plenty of protein. This recipe also scales up beautifully for feeding a crowd.
Cooking Tips
Soaking the rice is really important – it helps the grains cook evenly and stay separate. Don’t skip grinding the pastes separately; this creates better flavor layers than throwing everything together. When you break the raw eggs into the cooker, stir gently so they don’t scramble too much. Let the pressure release naturally for fluffier rice. If your rice seems a bit wet after cooking, leave the lid off for a few minutes to let excess moisture evaporate.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes total. Serve it hot with plain yogurt, pickle, or a simple cucumber salad. Store leftovers in the fridge for up to 3 days. To reheat, sprinkle a little water over the rice and microwave in covered bowl. The flavors actually get better overnight, so don’t worry about making extra.
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Nutrient Benefits
Eggs provide high-quality protein and essential vitamins like B12 and choline. Basmati rice gives you energy-boosting carbohydrates with a lower glycemic index than regular rice. The fresh herbs add vitamin C and antioxidants. Turmeric brings anti-inflammatory properties, while garlic and ginger support immune health. This balanced meal provides sustained energy and keeps you satisfied for hours.
Egg Biryani
Ingredients
- 2 cups Basmati Rice
- 1 inch Ginger
- 10 cloves Garlic
- 2 Tomatoes
- 3 Onions
- 2 Green Chillies
- 1/4 tsp Turmeric Powder
- 1 tsp Ghee
- 2 tsp Oil
- 7 to 8 Eggs
- 2 sticks Cinnamon
- 2 Cloves
- 2 Bay Leaf
- 1 cup Mint Leaves (chopped)
- 1/2 cup Coriander Leaves (chopped)
- Salt as per taste
Instructions
- Soak the basmati rice in water for 30 minutes.
- Boil 4 eggs and remove the shells. Keep aside.
- Grind the green chillies, ginger, garlic, 1 tomato and 1 onion separately to a paste.
- Chop the remaining onions.
- Heat ghee and oil in a pressure cooker over medium flame.
- Saute the cinnamon and cloves.
- Add the green chilli paste and stir-fry for a minute.
- Add the ginger garlic paste, onion paste and tomato paste.
- Stir-fry for a minute or two.
- Add the chopped onions, turmeric powder, salt and bay leaves.
- Add 1/4 cup of coriander leaves and mix well.
- Break the remaining eggs into the cooker and stir to mix well.
- Add the basmati rice and pour 4 cups of water.
- Pressure cook until 1 whistle and remove from flame.
- Garnish with the remaining coriander leaves and boiled eggs.
- Serve hot.
Tip: You can also add fried onion rings at step 15.
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Frequently Asked Questions
Can I make this without a pressure cooker?
Yes. Use a heavy-bottomed pot with a tight lid. After adding water, bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes until rice is tender.
What if I don’t have basmati rice?
Long-grain white rice works as a substitute, but basmati gives the best texture and aroma. Jasmine rice is another good option. Just adjust cooking time slightly if needed.
Can I prepare this recipe ahead of time?
You can prep all the pastes and chop vegetables a day ahead. Store them separately in the fridge. The complete dish reheats well, so it’s great for meal prep too.
How do I know when the rice is perfectly cooked?
The grains should be separate and tender, not mushy. If you bite into a grain, it should be soft throughout with no hard center. Let it rest for 5 minutes after cooking.
9 comments
Thank you this Recipe really helps to make a good meal for my Hubby
Regds Lolly
i love it it’s so yummy
Me and my boyfriend tried this recipe and we both made the best est biryani i have ever had.. Thanks for this recipe dear.
xceeeelllleeeeeeeeeeent!!!!!!!!!
marvellous
good
egg biryani recipe is so excellent
this is exactly like mine and comes out very well
but i never tried scambled eggs
thats lovely and i also use a small tomato after the onions turn pink
thoda brifly