Egg biryani recipe – fragrant basmati rice cooked with aromatic biryani spices, herbs & boiled eggs to yield a delicious one pot egg biryani. This is one of the most easiest, delicious and flavorful biryani that you can make at home with very few ingredients. It is one of the best to prepare when you are short of time & desire to have a special meal. Any raita varieties like onion raita or mint raita with some papads will go well with this.
This is not a dum biryani, but tastes great with good flavors and can be prepared in a pot, pressure cooker or an Instant pot. Traditionally a biryani is dum cooked after layering partially cooked rice over marinated meat.
Making a traditional biryani takes a lot of time. So I make egg biryani often following this recipe.
For years I have made egg biryani in a traditional whistling pressure cooker. I had posted this recipe earlier with instructions to make it in a normal pot & traditional cooker.
It’s been more than an year since I moved to Instant pot for my regular cooking. So I have updated this post with a video of Instant pot egg biryani along with instructions.
Here are some tips that may be useful if you are a new cook.
To make the best egg biryani, the use of best quality fresh spices, basmati rice and masala powder is very important. I have used this homemade biryani masala powder. You can also use a garam masala powder. If using a store bought powder, do choose a good flavorful one.
Whole Spices impart lot of flavors to any dish. I cannot imagine my biryani without whole spices. So I always use them. However you may skip if you do not have any.
Rice: I suggest using aged basmati rice for this recipe. Any other kind may turn sticky and mushy. Soaking the rice is very important to get rid of the excess starch and keep the rice fluffy.
Boiled eggs do not turn hard or mushy in the cooked biryani. Instead they absorb the flavors from the spices.
Egg biryani recipe
Ingredients (1 cup = 240ml )
- 3 tablespoon ghee or oil
- 2 cups basmati rice or any aged rice
- 1 tablespoon Ginger garlic paste
- 1 cup onion thinly sliced (1 large)
- 1 to 2 green chilies slit or chopped
- 4 to 5 boiled eggs (make few gashes)
- 1 medium tomato chopped finely
- ¼ teaspoon turmeric or haldi
- 1 teaspoon red chili powder
- 1 tablespoon garam masala or biryani masala
- ¼ cup mint and coriander leaves finely chopped
- 1 teaspoon Salt (adjust to taste)
- 6 tablespoons yogurt or curd (¼ cup plus 2 tbsps)
- 3½ cups water for pressure cooker (2½ cups for instant pot, 3¾ to 4 cups for regular pot)
Whole spices (skip if you don't have)
- 1 star anise or chakri phool
- 1 bay leaf or tej patta
- ½ teaspoon cumin (jeera or shahijeera)
- 4 green cardamoms or elaichi
- 4 cloves laung
- 1 inch cinnamon dalchini
- 1 strand mace (optional)
How to make the recipe
- Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
- Boil eggs and remove the shells and rinse them. Make few gashes using a knife or a fork. Set aside.
How to make egg biryani (stovetop)
- Heat a pressure cooker or a pot with oil.
- Add star anise, bay leaf, shahi jeera, cardamoms, cloves, cinnamon and mace. Allow them to sizzle.
- Next add onions and fry till golden or light brown.
- Add ginger garlic paste. Fry till the raw smell goes off.
- Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
- Add eggs, potatoes (if using) and biryani masala powder. Fry till the mixture thickens.
- Pour water and add salt as needed. Taste to check for salt and spice levels.
- Bring it to a boil & add drained rice.
- If cooking in pot lower the flame completely, cover and cook till the rice is done fully. If the rice seems to be uncooked, then pour few tablespoons of hot water. If using pressure cooker, close the lid and cook for 1 whistle. Set this aside, don’t leave on the hot burner.
- Fluff up the egg biryani and serve with raita.
Instant pot egg biryani
- Press SAUTE button on the Instant pot. Pour ghee to the inner pot of the IP.
- When the ghee melts add the onions. Spread them in the oil & saute occasionally until deep golden.
- Remove half of the onions and set aside for garnish.
- Add the whole spices to the pot and stir.
- Next add ginger garlic & chilli. Saute for 30 to 60 seconds.
- Then add tomatoes and sprinkle salt. Saute until the tomatoes turn mushy.
- Stir in the spice powders – chilli powder, turmeric and biryani masala.
- Then add the yogurt and deglaze the pot by scrubbing the bottom with a spatula. This releases any bits of food stuck there and avoids burn notice.
- Press CANCEL button when the mixture turns thick in a minute or so.
- Then make incisions on the eggs and stir them with the spicy masala.
- Layer the rice evenly in the pot.
- Pour 2 cups water around the edges and half cup on top.
- Ensure the rice is under the water. (Check the video below.)
- Add some mint leaves and saffron soaked in 1 tbsp milk (optional). Taste the water and add more salt if needed.
- Secure the Instant pot with the lid & position the steam release handle to sealing.
- Press PRESSURE COOK button (high pressure) & set the timer to 5 mins.
- When the Instant pot beeps wait for 6 to 7 mins. Then release rest of the pressure manually.
- Do not stir the egg biryani a lot. Serve it gently with a spatula.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Stovetop method – Step by step photos
1. Boil eggs, shell them and wash. I prick them with a fork randomly. Set aside.
2. Heat a pan with oil. Add whole spices cinnamon, star anise, shahi jeera, cloves, bay leaf and cardamom. Sometimes I first fry capsicum in oil for a few minutes and set them aside. I use them towards the end to garnish.
3. When they begin to sizzle, add onions and green chilies. Then fry till lightly golden.
4. Add ginger garlic paste and fry until the raw smell goes away.
5. Add tomatoes, turmeric, red chili powder, salt, yogurt, coriander and mint leaves. Mix and cook till the tomatoes become mushy.
6. Add the eggs and the biryani masala powder. If you wish to use potato, you can use at this stage. Mix well and cook until the mixture thickens and begins to leave the sides of the pan.
How to make egg biryani
7. Pour water and adjust salt if needed. Bring the water to a boil.
8. Add rice. I also added some fried capsicum here.
9. If using the pressure cooker, close the lid and cook for 1 whistle on a medium flame. Set aside to cool.
10. Fluff up biryani when you open the lid.