Serve today Egg Biryani

By: Chef Reetu Uday Kugaji, Chef, Culinary Expert, Hospitality and Food Consultant. 

Delicious, Fragrant and flavourful biryani prepared with the top quality basmati / fragrant rice and eggs layered in thick creamy spiced curd with masalas…….garnished with crispy and crunchy Golden brown onion and fried nuts.

Preparation Time: 15 minutes

Cooking Time: 35 minutes


Ingredients and Quantity:

Fragrant rice, 80 % cooked -1 ½ cup

Eggs, boiled – 8

Potatoes, cut in half- 4

For the Masala:

Desi ghee / Refined oil- 4 tbsp.

Onions, thinly sliced- 1 large

Ginger paste- ½ tbsp.

Garlic paste- 1 tbsp.

Curd, thick and whisked- 1 cup

Coriander powder- ½ tbsp.

Red chilli powder- 1 tsp.

Black pepper powder- ½ tsp.

Nutmeg powder- 1/4th tsp.

Green chillies, slit- 2

Milk- ½ cup

Water – ½ cup

Salt to taste

Saffron steeped in 1 tbsp. of lukewarm milk- 1/4th gm.

Whole Garam Masala

Bay leaf-1 

Black Cardamom- 2

Green cardamom-2

Cinnamon stick- 1 inch

Cloves- 2

Black pepper corns-6

For the layering:

Saffron steeped in 1 tbsp. of lukewarm milk- 1/4th gm.

Rose water – 1 tsp.

Garam masala powder- ½ tsp

Chopped Coriander leaves- ½ cup

Sliced golden brown onion- ½ cup

Desi ghee, hot- ½ tbsp.

For the garnish:

Fried mixed nuts and raisins- ½ tbsp.

Sliced golden brown onion- ½ tbsp..


  • In a non-stick pan add 2 tsp of oil add the potatoes, brown them and set aside.
  • In the same pan brown the eggs and set aside.
  • Steep saffron in lukewarm milk to extract the colour and flavour. 
  • Heat oil in a heavy-bottomed pan, add all the whole spices on a low flame. Add in the onion and sauté till turns golden brown. Add in the ginger and garlic paste, continue to sauté for 2-3 minutes.
  • Add the slit green chillies. Now add all the spice powders and mix well. Add in the whisked curd and fry till the moisture in the curd evaporates and the oil oozes out.
  • Add in the browned eggs and potatoes. Sauté in the masala, ensuring that they do not break. Add in the milk and water. Add salt and mix. Simmer for 2 minutes.
  • The gravy should not be too watery or too dry before you layer it with the rice.
  • Spread half the rice over the prepared Egg and potato masala. Sprinkle less than half of the fried onions, chopped coriander leaves, sprinkle garam masala powder and Steeped saffron. Sprinkle rose water.
  • Repeat the process. In the top add hot ghee.
  • Cover it with an aluminium foil and then with a lid. Place this pan on a hot griddle.  Keep it on a very low flame for at least 20 to 25 minutes.
  • Leave the biryani for at least 1 hour before you serve so the flavours are well combined in with the rice.
  • Serve hot garnished with fried nuts and sliced golden brown onion.
  • Goes best with raita.

Chef Tips:

  • You may cut the eggs into halves if desired.
  • You may add chopped red tomatoes in the masala, if desired.
  • You may add Kewra water instead of rose water if desired.
  • You may add chopped fresh mint leaves in the layering process.
  • You may sprinkle lemon juice over the prepared biryani.

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