Egg Biryani
Egg Biryani

Anju Bhatia



Prep Time

0 : 0

Cooking Time

0 : 15



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 8.17 g
Sat Fat 2.79 g
Salt 150.0 mg
Sugars 2.47 g
  • Other Items
  1. 1 cup Long Grain Rice
  2. 3 Bay Leaves
  3. 3 Green Cardamom
  4. 1 Inch piece Cinnamon
  5. 4 Boiled Eggs
  6. 1 teaspoon Cumin Seeds
  7. 1 and 1/2 cup thinly sliced onions
  8. 1 teaspoon Ginger Paste
  9. 2 tablespoons Garlic Paste
  10. 2 teaspoon Coriander Powder
  11. 1/4 teaspoon Red Chillie Powder
  12. 1/2 tablespoon Garam Masala Powder
  13. 1 cup Curd
  14. 1 tablespoon Oil
  15. 2 tablespoons Ghee
  16. Salt to taste
  1. Boil rice with cloves, bay leaves, cardamom and cinnamon and keep aside.
  2. Heat ghee and oil together in a pan. Fry the boiled eggs in this oil - ghee one by one till a thin light brown crisp layer is formed on the eggs. Keep aside.
  3. In the same oil add jeera and let it splutter. Add onions and salt and fry till golden brown.
  4. Add corriander powder, red chillie powder and garam masala. Fry for another two minutes stirring continuously.
  5. Now add ginger paste and garlic paste and saute till the raw smell goes away.
  6. Add the curds and mix well. It will look like a thick gravy. Add the eggs. Mix well. Cover and cook for 2 minutes.
  7. Remove the bay leaves, cinnamon, cloves and cardamom from the boiled rice and add the rice. Mix well.
  8. Garnish with fresh coriander leaves and serve hot with curds or raita.