How to Make Egg Biryani Recipe at Home

Quick and tasty Egg Biryani | Egg Biryani Recipe | Restaurant Style Egg Biryani | Easy Egg Biryani 

Egg biryani is a delicious and aromatic rice dish that is made with eggs, basmati rice, spices, and herbs. It is a popular dish in many parts of South Asia and is often served as a special occasion meal.

While chicken and vegetarian biryani have a lot of fans, egg biryani has its own unique charm. This Egg Biryani Recipe is very simple, easy and simple and super delicious in taste.

Ingredients for Egg Biryani Recipe

8 hard-boiled eggs

2 cups Daawat Biryani Basmati Rice

3-4 tbsp oil

salt to taste

1½ tsp red chili powder

½ tsp turmeric powder

1 tsp cumin

2 medium onions, finely chopped

2-3 green chillies, chopped

1 tablespoon ginger-garlic paste

1 tsp coriander powder

1 tbsp biryani masala

2 tbsp chopped fresh coriander + for sprinkling

3 medium tomatoes, finely chopped

4-5 small potatoes, peeled, boiled, halved and deep fried

½ cup brown onions + for sprinkling

2 tablespoons chopped fresh mint leaves + for sprinkling

1 inch cinnamon stick

3-4 cloves

2-3 green cardamom

2 tsp screwpine water (kevda)

2 spoons rose water

melted ghee for drizzling

A pinch of saffron, soaked in 1-2 tbsp warm milk

Mint Raita to serve

fresh coriander sprigs to garnish

Egg Biryani Recipe

Take Daawat Biryani Basmati Rice in a bowl. Add enough water and wash 2-3 times.

Add enough water and soak for 20-25 minutes. Strain the water.

Heat oil in a non-stick wide pan. Add boiled eggs, salt, ½ tsp red chili powder and tsp turmeric powder and fry for 1-2 minutes. Take them out in a plate.

Heat the remaining oil in the pan. Add cumin and let it change color. Add onion and green chilli and fry until golden. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.

Add remaining red chili powder, remaining turmeric powder, coriander powder, biryani masala, green coriander and fry for 1 minute.

Add tomatoes and salt and mix well. Fry for 2-3 minutes.

Cover and cook for 4-5 minutes or until tomatoes become soft and mushy.

Add ¾ cup water, mix and cook for 1 minute.

Add eggs, and fried potatoes and mix well.

Sprinkle the fried onions and mint leaves and mix well. Cook for 1-2 minutes. Turn off the flame.

Boil enough water in a deep pan. Add cinnamon stick, cloves, and green cardamom. Add kewra and rose water, sprinkle salt, and mix well.

Add soaked rice, mix, and cook till rice is done.

Drain the rice and spread evenly over the egg mixture. Sprinkle ghee and soaked saffron. Sprinkle mint leaves, coriander leaves, and brown onions. Cover with aluminum foil and put the lid on.

Heat a griddle on medium heat, place a pan over it, and cook for 20-25 minutes.

Turn off the flame and leave the biryani for 15 minutes.

Take out the biryani in a serving plate. Garnish with coriander sprigs and serve hot with mint raita.

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