Description
This easy egg biryani recipe offers a flavorful and hearty meal, perfect for busy weeknights or cozy family dinners. It features comforting spices, satisfying layers of basmati rice, eggs, and a rich masala, perfected for delicious results.
Ingredients
Scale
- 500 g (2.5 cups) basmati rice
- 120 ml (0.5 cup) ghee (clarified butter) or neutral vegetable oil, divided
- 2 bay leaves
- 4–5 green cardamom pods
- 4–5 cloves
- 1 (2.5 cm / 1 inch) cinnamon stick
- 1 star anise
- 2 teaspoons salt (or to taste), divided
- 6 large eggs
- 3 medium (approx. 450 g) onions, thinly sliced
- 200 g (about 5–6 medium) shallots, thinly sliced
- 2 tablespoons ginger-garlic paste
- 2 medium (approx. 300 g) tomatoes, finely chopped
- 2–3 green chilies, slit lengthwise (optional)
- 120 g (0.5 cup) plain full-fat yogurt, whisked
- 1 teaspoon turmeric
- 1 teaspoon red chili powder (or to taste)
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1.5 teaspoons garam masala
- 12 g (0.5 cup) fresh mint leaves, chopped
- 12 g (0.5 cup) fresh cilantro, chopped, divided
- 1 pinch (approx. 0.1 g) saffron threads, dissolved in 60 ml (0.25 cup) warm milk or water (optional)
- 45 g (3 tablespoons) tamarind concentrate
- 30 g (2 tablespoons) jaggery powder or brown sugar (or honey)
- 60 ml (0.25 cup) water (for glaze)
- 0.25 teaspoon salt (for glaze)
- 0.25 teaspoon red chili flakes (optional)
Instructions
- Prep Rice and Eggs: Wash basmati rice thoroughly, soak 30 minutes, then drain. Hard boil eggs, cool, peel, and make 2-3 small slits. In a small pan, heat 15 ml (1 tablespoon) ghee or oil over medium heat. Lightly fry peeled eggs until golden brown on all sides (about 3-5 minutes), then set aside.
- Crispy Shallots and Glaze: Heat 60 ml (0.25 cup) ghee or oil in a heavy-bottomed pan. Fry thinly sliced shallots in batches, stirring frequently, until deep golden brown and crispy (5-7 minutes per batch). Drain on paper towels and season with salt. For the Tangy Tamarind Glaze, combine tamarind concentrate, jaggery, water, salt, and chili flakes in a small saucepan. Simmer gently, stirring, until jaggery dissolves and glaze thickens slightly (3-5 minutes).
- Build Aromatic Masala: In a large, heavy-bottomed pot, heat remaining 45 ml (3 tablespoons) ghee or reserved shallot oil over medium heat. Add bay leaves, cardamom, cloves, cinnamon stick, and star anise. Sauté for 30 seconds until fragrant. Add main sliced onions and cook, stirring, until deep golden brown and caramelized (15-20 minutes).
- Finish the Masala: Add ginger-garlic paste and green chilies (if using) and cook for 2 minutes until aromatic. Stir in chopped tomatoes, turmeric, red chili powder, cumin, coriander, and 1 teaspoon salt. Cook, stirring occasionally, until tomatoes soften and oil separates from the masala (8-10 minutes). Reduce heat to low. Whisk yogurt, then gradually add to masala, stirring continuously to prevent curdling. Cook 2-3 minutes. Gently fold in the fried eggs, mint, and half the cilantro.
- Par-cook the Rice: Bring a large pot of water to a rolling boil with the remaining 1 teaspoon salt. Add soaked, drained basmati rice and cook for 5-7 minutes until about 70% cooked. Immediately drain thoroughly.
- Layer and ‘Dum’ Cook: Spread half of the par-cooked rice over the egg masala. Sprinkle a quarter of the crispy shallots and a quarter of the remaining cilantro. Gently spread the remaining par-cooked rice. Drizzle saffron-infused milk (if using) over the top. Sprinkle with another quarter of crispy shallots and the remaining half of cilantro. Cover tightly with a lid. Place on a very low flame or preheated griddle (tawa). Cook for 25-30 minutes. Let it rest, undisturbed, for 10-15 minutes after cooking.
- Serve Your Egg Biryani: Gently fluff the biryani with a fork to mix layers, distributing eggs and masala. Spoon generous portions onto plates. Drizzle the warm Tangy Tamarind Glaze over the biryani. Garnish generously with remaining crispy shallots and fresh cilantro.
Notes
Do not overcook the rice in the par-cooking step; it will cook more during dum. Ensure onions are deeply caramelized for the best flavor foundation; do not rush this step. For spicier biryani, add more green chilies or a pinch of cayenne while making the masala. For a lighter biryani, reduce the amount of ghee and use a lean yogurt. For kid-friendly biryani, use less chili and serve with a dollop of plain yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 80 minutes
- Cook Time: 95 minutes
- Category: Main Course
- Method: Stovetop, Layering, Dum Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (400 g)
- Calories: 550 calories
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 200 mg
Keywords: easy dinner, egg biryani, Indian, weeknight meal, flavorful, aromatic, dum cooking, spices, family recipe, customizable