Egg biryani is a heaven on the plate! that’s what I always say. Fragrant rice with hard boiled eggs and aromatic masala is a delicious combination that comes together in my favourite biryani recipe. Egg biryani recipe which is cooked in Hyderabadi dum biryani style is easily one of the best egg recipes ever.
When we are talking about Hyderabadi Biryani, I always remember Paradise biryani, of Hyderabad which is iconic Biryani restaurant. The speciality of Hyderabadi Biryani is it is cooked in dum in such a way that each grain of rice is separated and masala is fully absorbed. Hyderabad biryani is also more earthy and is known for the liberal use of saffron. Lucknow biryani is much lighter on the stomach and look-wise it is much lighter in colours.
Many a time I have been told by Biryani purists that if you are not using meat with rice, you can not call it Biryani, that should be called Pulao. Really! So vegetarians cannot eat Biryani. But as I always say What’s in the name 🙂 the taste matters. Nevertheless, I cook this just the way Dum biryani is cooked.
To make egg dum biryani, I partially cook the boiled eggs with turmeric and spices in a pan. After that make usual biryani masala and layer the partially cooked rice with masala layer and alternate it with spiced boiled eggs. In Authentic Hyderabadi egg biryani recipe, eggs are just boiled and used. Frying eggs is the method I picked up from Bengali style of cooking. In most of the Bengali boiled egg recipes, the egg is fried in oil before adding to any dish.
Though nothing compares to that greasy biryani from Hyderabad, if you love good biryani and keep it towards healthy side. This egg biryani just hits the right spot.
If you love egg recipes and want to try some boiled egg recipe, you may like to try egg curry recipes or other biryani recipes, like Hyderabadi chicken biryani, boneless chicken biryani in the pressure cooker, or ever-popular Paneer Biryani recipe.
How to make egg biryani
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Egg Biryani Recipe
- For Eggs
- 4 eggs Hard Boiled
- 1 Tbsp Oil
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1/2 Turmeric powder
- 1 tsp Coriander powder
- For Biryani
- 2 Tbsp ghee
- 1 tsp cumin seeds
- 1-2 star anise
- 1 mace flower
- 1- inch cinnamon stick
- 2 Cardamom
- 3-4 cloves
- 1 onion chopped
- 2 Tomatoes medium sized
- Salt to taste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Garam masala powder
- 2-3 Green chilies
- 1/4 cup Curd/Dahi
- 3 cups Cooked long grain basmati rice
- 1/2 cup milk
- 10-12 saffron strands
- 4 tbsp green coriander
- 2 Tbsp pudina/mint
warm the milk and keep saffron strands in the milk for soaking.
Heat 1 tbsp oil in the pan and add salt, red chilli powder, turmeric powder and coriander powder.
Cook sliced eggs in this oil till it is slightly crispy on both sides.
For making biryani, Heat 2 Tbsp ghee in a big pan and add whole spices, cumin, 1-2 star anise, 1 mace flower, 1-inch cinnamon stick, 2 Cardamom, 3-4 cloves, and cook for 1 minute on slow heat till spices are fragrant.
Add chopped onion and cook for another 2 minutes. Add tomatoes and salt, red chilli powder, coriander powder, garam masala powder and mix well. Cook till tomatoes are mushy.
Add slit green chillies followed by yogurt/curd and keep it stirring.
spread this masala in the whole pan and make a layer of this, now add a layer of cooked basmati rice and spread it over the masala layer.
Sprinkle green coriander and mint leaves over this and onion birista (fried onion).
Finally, add warm milk in which saffron is soaked and tightly cover it.
Cook it on lowest heat for 15 minutes and serve egg biryani hot with a side of raita.