JollyRoses
Biryani · Indian

Egg Biryani

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An egg biryani recipe with hard-boiled eggs in a spiced onion-tomato masala, layered with fragrant basmati rice and fried onions, then steamed.

By The JollyRoses Kitchen · Updated

Prep
15 min
Cook
1 hr 15 min
Total
2 hr
Serves
4
Contains egg Medium Main Course Includes 30 min hands-off
Cook it
Steel bowl of egg biryani with whole boiled eggs nestled in spiced rice
Photo: Balaji sundaram on Unsplash

Egg biryani is one of the most approachable biryanis to make at home. Hard-boiled eggs are blistered in a little spiced oil, simmered briefly in a thick onion-tomato masala, then covered with par-boiled basmati and steamed so the rice picks up the flavor of the masala.

There is no marinating, and eggs need no long cooking, so the method is quicker than a meat biryani while keeping the same layered texture.

Why this recipe works

  • Shallow cuts in the boiled eggs and a quick fry in turmeric and chili let the spices cling to the whites.
  • The onion-tomato masala is cooked down until thick, so it seasons the rice without making the bottom layer soggy.
  • A short steam on low heat is enough to marry the layers, since the eggs are already fully cooked.

Egg Biryani recipe

By The JollyRoses Kitchen · 2 hr total · Medium

Ingredients

Servings 4

For the rice

For the eggs

For the onion-tomato masala

For layering

Equipment

  • Large heavy-bottomed pot or Dutch oven (5–6 quart) with a tight lid
  • Medium saucepan for boiling eggs
  • Large saucepan for boiling rice
  • Colander
  • Aluminum foil (to seal the lid)
  • Flat griddle or cast-iron pan (heat diffuser for the final steam)

Instructions

  1. Soak the rice

    Rinse the basmati 3–4 times until the water is nearly clear, then cover with fresh water and soak for 30 minutes. Stir the saffron (if using) into the warm milk.

  2. Hard-boil the eggs

    Place the eggs in a saucepan, cover with cold water by an inch and bring to a boil. Lower the heat and simmer for 10 minutes, then transfer to cold water until cool enough to handle. Peel, and make 3–4 shallow lengthwise cuts in each egg so the spices can cling.

  3. Blister the eggs

    Heat 1 tablespoon oil in the heavy pot over medium heat. Stir in the turmeric, chili powder and salt, add the eggs and roll them around for 2–3 minutes until lightly blistered and coated (stand back, as they can spatter). Remove to a plate.

  4. Fry the onions

    Add the ¼ cup oil to the same pot. Add the cumin seeds and, once they sizzle, the sliced onions. Cook, stirring often, until deep golden, 12–15 minutes. Remove about a third of the onions and set aside for the top.

  5. Cook the masala

    Add the ginger-garlic paste and green chilies to the onions in the pot and stir for 1 minute. Add the tomatoes, chili powder, turmeric, coriander, garam masala and salt. Cook, stirring and mashing, until the tomatoes break down completely and oil separates at the edges, 7–8 minutes. Stir in the yogurt and half the mint and cilantro and cook 2–3 minutes more until thick. Nestle the eggs into the masala, spoon it over them and turn off the heat.

  6. Par-boil the rice

    Bring the 8 cups of water to a rolling boil with the salt, bay leaf, cardamom, cloves and cinnamon. Add the drained rice and boil uncovered for 5–6 minutes, until the grains are long, firm and about 70% cooked. Drain immediately.

  7. Layer and steam (dum)

    Spread the rice evenly over the eggs and masala. Scatter the reserved onions and the remaining mint and cilantro on top, drizzle with the saffron milk and melted ghee. Cover tightly with foil and the lid, heat over medium for 3 minutes, then set on a griddle over the lowest heat and steam for 15 minutes.

  8. Rest and serve

    Turn off the heat and rest, still sealed, for 5 minutes. Serve with a wide spoon, digging to the bottom so each plate gets rice, masala and at least one egg.

Tips for the best egg biryani

  • Cut the eggs shallowly. Deep slits let the yolks crumble out into the masala.
  • Cook the tomatoes until they fully break down and the oil separates; raw-tasting tomato is a common flaw in egg biryani.
  • Keep the masala thick before layering. If it looks loose, cook it a few minutes longer with the lid off.
  • Salt the rice water well, because the rice is only seasoned while it boils.

Substitutions

Fresh tomatoes¾ cup canned crushed tomatoes.
GheeUnsalted butter or more neutral oil.
Home-fried onions for the topStore-bought crispy fried onions (about ¾ cup).
Aged basmatiAny long-grain basmati; watch the boiling time closely, as newer rice cooks faster.

Storing and reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 3 days. Reheat covered, with a sprinkle of water, until steaming hot. Reheated egg whites firm up slightly, so warm gently.

What to serve with egg biryani

Frequently asked questions

How long should I boil eggs for egg biryani?
Simmer them for about 10 minutes after the water comes to a boil, then cool in cold water. Fully set yolks hold together better during frying and layering.
Why do you fry boiled eggs for biryani?
A quick fry in oil with turmeric and chili gives the eggs a lightly blistered, seasoned surface. The spices stick to the whites, so the eggs taste seasoned rather than plain.
Can I make egg biryani without dum?
Yes. You can fully cook the rice separately and fold it gently with the masala and eggs. Dum gives a more aromatic result, though, because the rice absorbs the masala's flavor as it steams.
How many eggs do I need for egg biryani?
Plan on 1 to 2 eggs per person. This recipe uses 6 eggs with 1½ cups of basmati, which serves 4.

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