“Embark on a culinary journey with our Egg Biryani recipe. Dive into the delectable world of perfectly marinated eggs and fragrant spices, as we show you how to create this flavorful and aromatic dish that will elevate your cooking skills.”
PrintEgg Biryani
- Prep Time: 15minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
Ingredients
Scale
For Marinating the Eggs:
- 6 boiled eggs (hard-boiled and peeled)
- 1/2 cup yogurt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
For Biryani Rice:
- 2 cups basmati rice (soaked in water for 30 minutes and drained)
- 1 large onion (thinly sliced)
- 2 tomatoes (chopped)
- 2–3 green chilies (slit)
- 1/4 cup mint leaves (chopped)
- 1/4 cup coriander leaves (chopped)
- 1/2 cup fried onions (optional, for garnish)
- 1/4 cup ghee or vegetable oil
- 2 tablespoons biryani masala powder
- 1/2 teaspoon saffron strands (soaked in 1/4 cup warm milk)
- 2 1/2 cups water
- Salt to taste
Whole Spices:
- 1-inch cinnamon stick
- 3–4 green cardamom pods
- 3–4 cloves
- 1 bay leaf
- 1-star anise
- 1 black cardamom (optional)
For Instant Pot:
Use the ‘Saute’ function for cooking the biryani.
Instructions
Instructions:
Marinate the Eggs:
- In a bowl, mix yogurt, red chili powder, turmeric powder, garam masala, and salt.
- Make small slits on the boiled eggs and add them to the marinade, coating them well.
- Let them marinate for at least 20-30 minutes.
Stovetop Method:
- Heat ghee or oil in a large, heavy-bottomed pot. Add all the whole spices and sauté for a minute until they release their aroma.
- Add the sliced onions and cook until they turn golden brown.
- Add the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the oil separates.
- Add the marinated eggs and gently mix them with the masala. Cook for a couple of minutes.
Instant Pot Method:
- Set the Instant Pot to ‘Saute’ mode and heat ghee or oil. Add the whole spices and sauté for a minute until they release their aroma.
- Add the sliced onions and cook until they turn golden brown.
- Stir in the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the oil separates.
- Add the marinated eggs and gently mix them with the masala. Cook for a couple of minutes.
Cooking Rice:
- For both methods, add the soaked and drained rice to the pot, followed by biryani masala powder. Mix everything well to coat the rice evenly with the spices.
- Pour water over the rice and eggs. Adjust the salt according to your taste.
- For the stovetop method, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for about 15-20 minutes or until the rice is fully cooked and fluffy.
- For the Instant Pot method, cancel the ‘Saute’ mode, close the lid, set the vent to ‘Sealing,’ and select the ‘Rice’ function (or ‘Pressure Cook’ for 5 minutes). Allow natural pressure release (NPR) for 5 minutes before releasing the remaining pressure manually.
Layering and Garnishing:
- Once the rice is cooked, in both methods, drizzle the saffron-soaked milk over the top of the rice, giving it a beautiful color and aroma.
- Garnish with fried onions (if using) and some additional mint and coriander leaves.
- Serve the delicious Egg Biryani with raita or any vegetable side dish of your choice. Enjoy your meal!