Egg Biryani


Egg 5

Basmati Rice parboiled 1 1/2 cups

Ghee 3 tablespoons

Green cardamoms 5-6

Cinnamon 1 inch stick

Black peppercorns 15-20

Cloves 4-5

Bay leaves 2

Onions, finely sliced 2 medium

Tomatoes finely chopped 2 medium

Ginger-garlic paste 1 tablespoon

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Ginger cut into thin strips 2 inch piece

Green chillies slit 3

Salt to taste

Yogurt 1/2 cup

Deep fried onions 1 cup

Fresh mint leaves chopped 50-60

Fresh coriander leaves finely chopped 2 tablespoons

Juice of 1 lemon

Green cardamom powder a pinch

Garam masala powder 1 teaspoon

For the omelette

Eggs 2

Red chilli powder 1/4 teaspoon

Oil 1 teaspoon

Turmeric powder 1/4 teaspoon

Salt a pinch


  • Step 1

    Heat 2 tbsps ghee in a non stick handi. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant.

    Step 2

    Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy.

    Step 3

    Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté.

    Step 4

    Add yogurt, half the fried onion, 25-30 mint leaves, 1 tbsp coriander leaves, lemon juice and eggs. Add ½ cup water and mix well.

    Step 5

    For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.

    Step 6

    Pour into the pan, rotate it to spread the mixture evenly and cook till done.

    Step 7

    Spread a layer of rice over the egg curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it. Spread the remaining deep fried onion and rice over it.

    Step 8

    Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around.

    Step 9

    Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes.

    Step 10

    Transfer into a serving bowl, garnish with mint leaves and serve hot.


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