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Egg Biriyani

Posted by Anish Dosslin at 8:14 AM

Serves: 2-4
Style - Mughal
Rating: 4/5
Last cooked: 22 Mar 2026

Ingredients

Fried onions - 1/2 cup
Eggs - 6 (boiled)
Onions - 2 cups - 1/2 inch slices
Cloves - 2-3
Cinnamon sticks - 1 in
Cardamom - 3-4
Bay leaves - 2-3
Fennel seeds - 1/2 tsp
Cumin / caraway seeds - 1/2 tsp
Kal paasi - 2-3
Basmati rice - 1 cup
Green chilis - 3-4
Ginger paste - 1/2 tsp
Garlci paste - 1 tsp
Tomatoes - 1-1.5 cups diced
Curds - 1/2 cup
Chili powder - 1-2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Coriander leaves - 1 cup (finely chopped)
Mint leads - 1 cup (loosely chopped)
Coconut milk - 1/4 cup (thick)
Lemon juice - 1/2 tbsp (optional)

Notes:

  • You can slit eggs and fry them in oil, turmeric and chili powder for a couple of mins
  • You can use paneer instead of eggs. Add another quarter cup of water while final pressure cooking
  • You can add 1/2 tsp lemon juice before pressure cooking if you like a hint of tang.
  • Dont use turmeric. It changes the color and does not add much to the flavor.

Method

  • Wash rice and soak for 10-15 mins
  • Mix curds and masala powders (chili, garam, corriander). Whisk and mix well into a smooth mixture
  • Heat 2-3 tbsp ghee. Add cardamom, cinnamon sticks, cloves, fennel seeds, cumin seeds and caraway seeds. Fry for a min
  • Add onions and fry until brown.
  • Add Green chilis and ginger & garlic paste. Fry for a min or so
  • Tomatoes & 1/2 tsp salt. Cook in medium heat until mushy.
  • Add curds and spices mix. Cook in low heat until raw smell is done.
  • Add 3 tbsp coriander leaves and 2 tbsp mint leaves. Cook for about a minute
  • Add rice with 1.5 cup water (+ coconut milk) and mix well.
  • Check for salt and adjust.
  • Add boiled eggs and mix it in.
  • Sprinkly 1/4 cup coriander leaves and 1/2 cup fried onions on top.
  • Cook for 1 whistle in medium heat. Allow to cool down.

 

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