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Egg biryani is a delicious rice preparation made with basmati rice cooked with aromatic spices and boiled eggs.
This is a one-pot, protein-rich dish made with basic staple ingredients that are easily available at home.
Egg biryani is also called Anda biryani made with long-grain basmati rice and boiled eggs cooked in aromatic flavourful onion tomato masala.
Biryani recipes are popular not only in India but across the globe.
The rich flavours emanating from biryani are irresistible. You will find many varieties of biryani recipes from vegetable biryani to chicken biryani, mutton biryani, paneer biryani and so on.
This is one of the most loved and popular Indian recipes that is mostly ordered in restaurants and dhaba.
Egg biryani (anda biryani) is one of the easiest biryani recipes you can make at home with basic staple ingredients.
The best part of making any biryani is that it can be made in a pressure cooker, instant pot or on a stovetop.
To make any biryani the quality of rice plays an important role.
It is always advisable to use long-grain fragrant basmati rice. At home, we prefer either Kohinoor basmati rice or India gate basmati rice which are easily available at any Indian grocery store or even on amazon.
If you love eggs, you must definitely try this homestyle egg biryani which is easy to make and will satisfy your hunger and taste buds.
At home, we make this biryani once every fortnight or once every month and serve it along with onion raita or solkadhi. This makes a perfect weekend lunch/dinner menu to relish with friends and family.
This easy-to-make anda biryani/egg biryani is sure to impress you and your guest with a mouthful of bursting flavours.
Not only does this egg biryani taste good but the visual appearance will make you feel hungry at the sight of this biryani.
To make this protein-loaded egg biryani we need to do some prep work of cooking basmati rice, boiling eggs and fry onions till they turn golden brown and are perfectly caramelized.
Once we are ready with the prep, we can start making the masala using onion tomatoes ginger garlic and green chillies which is the base for our simple and delicious egg biryani.
What is biryani?
Biryani is a rice preparation usually made with some type of meat, eggs, vegetables or paneer.
Some of the most loved biryani varieties include Chicken Biryani, Egg Biryani, Paneer Biryani, Lamb Biryani to name a few.
Storage Options
The leftover egg biryani can be stored in a closed container in the refrigerator. This biryani stays good for about 2-3 days. Reheat before serving.
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Food FAQs
Frequently Asked Questions:
What other vegetables can be added to egg biryani?
Vegetables such as carrots, potatoes, beans or mushrooms make a great choice to add to this egg biryani.
What gives biryani its unique flavour?
The whole spices like bay leaves, cloves, black peppercorns, and cinnamon give biryani its unique taste and flavour. Along with that, the use of biryani masala, chicken masala or meat masala adds a nice flavour to this egg biryani.
What can you eat egg biryani with?
You can serve egg biryani with onion tomato raita, onion chilli raita, boondi raita, tomato saar, onion tomato salad, Maharashtrian solkadhi or just plain curds.
Which rice should be used for making biryani?
Long-grain basmati rice is the best choice when making any kind of biryani.
Let’s see how to make Egg Biryani (Anda Biryani) in your home kitchen.
What Ingredients are used in making egg biryani?
Rice: To make any type of biryani, always use good quality long-grain basmati rice.
Fried Onions: Fried onions are caramelized and added to the biryani. They add a nice hint of sweetness along with a perfect crunchy texture. You can easily make these friend onions at home or you could also use store-bought fried onions for this recipe.
Eggs: I have used 6 boiled eggs here.
Vegetables: I like to keep this egg biryani quite simple without adding too many extra veggies. The only veggies that I used are the basic onion tomatoes that make a base for the biryani masala. If you like you can add extra veggies.
Whole Spices: Whole spices enhance the flavour of this dish. I have used 7-8 black peppercorns, 1 bay leaf, 5 cloves and half an inch of cinnamon stick.
Ground Spices & Herbs: For ground spices, we will use red chilli powder, coriander powder, cumin powder and chicken masala powder. I have used Everest chicken masala powder here. I seasoned this biryani with table salt.
Note: Normally biryani masala is used in making any biryani masala, but I prefer using chicken masala instead as I personally like the taste of chicken masala for this egg biryani. So as per your personal preference either add biryani masala, chicken masala or even you could add garam masala powder.
Herbs: We are going to use ginger garlic and green chillies which enhance the taste of this egg biryani. I have roughly crushed the ginger garlic and green chilled in pestle and mortar. You can even grind them in a blender.
Curd / Yoghurt: To give a nice depth to the masala and a hint of tangy flavour we will add 4 tablespoons of whisked curd/yogurt.
Ghee: We are going to use 2 tablespoons of ghee to drizzle on this egg biryani for the taste and flavour.
Water: We will require water to cook the rice.
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How to make simple homestyle egg biryani
Let’s do some pre-preparation
1. Frying onions
- In a pan heat 2 tablespoons of oil.
- Add the sliced onions along with a half teaspoon of sugar.
- Fry onions till they are golden brown.
- Our fried caramelized onions are ready.
- Once done, keep them aside to cool.
2. Eggs
Boil 6 eggs. Peel them and cut them into halves and keep them aside.
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3. Cook Rice
- Rinse long-grain basmati rice 2-3 times or until the water runs relatively clear. Drain the water. Heat 5-6 cups of water in a large pot.
- Add the rinsed basmati rice to the boiling water.
- Cook the rice only till it’s 90% cooked. Once done, drain off the water and keep the rice aside.
Let’s start making simple homestyle egg biryani
- In a thick bottom kadai/ pan, heat oil. Once the oil is hot, add the bay leaf and whole spices.
- Add finely chopped onion and saute for about 3-4 minutes.
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- Add ginger-garlic-green chilli paste and saute till onions become translucent.
- Add the finely chopped tomatoes and let this onion-tomato mixture cook till tender.
- Once the onion and tomatoes are cooked, add turmeric powder, coriander powder, cumin powder, salt and chicken masala powder (you can use biryani masala too). Mix well.
- Now add whisked yogurt and cook the mixture stirring continuously on the low flame until the mixture comes to a boil.
- Once this base mixture is ready, keep some of this masala aside as we will require it when we will layer this biryani.
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- Place the first layer of half-cut eggs onto the masala and coat them with this aromatic onion tomato masala.
- Add the cooked long-grained basmati rice. Sprinkle fried onions, half a teaspoon of garam masala powder and some finely chopped coriander leaves.
- Repeat the same layer with the remaining rice and eggs.
- Drizzle a tablespoon of ghee all over the biryani.
- Cover and let the biryani get nice steam for about 7-8 minutes on the lowest flame.
- Simple homestyle egg biryani is ready to serve.
- Serve it with raita. salad or salan of your choice.
Detailed Recipe
Egg Biryani
Ingredients
- 4 cups Long Grain Basmati Rice
- 6 Boiled Eggs
- 2 tbsp Oil For Frying Onions
- 1 cup Fried Onions
- 1 tsp Sugar
- FOR MASALA
- 3 tbsp Oil
- 1 Bay Leaf
- 7 Black Pepper Corns
- 5 Cloves
- 1/2 inch Cinnamon Stick
- 2 Medium Sized Onion (Finely Chopped)
- 1 tbsp Ginger-Garlic-Green Chilli Paste
- 1 Medium Sized Tomato (Finely Chopped)
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tbsp Chicken Masala OR Biryani Masala
- 1 tsp Red Chilli Powder
- 2 tsp Garam Masala Powder
- 4 tbsp Curd / Yogurt
- Salt to taste
- 1 tbsp Ghee
Instructions
- In a thick bottom kadai/ pan, heat oil. Once the oil is hot, add the bay leaf and whole spices.
- Add finely chopped onion and saute for about 3-4 minutes.
- Add ginger-garlic-green chilli paste and saute till onions become translucent.
- Add the finely chopped tomatoes and let this onion-tomato mixture cook till tender.
- Once the onion and tomatoes are cooked, add turmeric powder, coriander powder, cumin powder, salt and chicken masala powder (you can use biryani masala too). Mix well.
- Now add whisked yogurt and cook the mixture stirring continuously on the low flame until the mixture comes to a boil.
- Once this base mixture is ready, keep some of this masala aside as we will require it when we will layer this biryani.
- Place the first layer of half-cut eggs onto the masala and coat them with this aromatic onion tomato masala.
- Add the cooked long-grained basmati rice. Sprinkle fried onions, half a teaspoon of garam masala powder and some finely chopped coriander leaves.
- Repeat the same layer with the remaining rice and eggs.
- Drizzle a tablespoon of ghee all over the biryani.
- Cover and let the biryani get nice steam for about 7-8 minutes on the lowest flame.
- Simple homestyle egg biryani is ready to serve.
- Serve it with raita. salad or salan of your choice.
Absolutely droolworthy recipe