Egg biryani recipe – Fragrant basmati rice cooked with aromatic biryani spices, herbs & boiled eggs to yield a delicious one pot egg biryani. This post includes instructions to make it in a pressure cooker, pot & Instant pot. This is one of the most easiest, delicious and flavorful biryani that you can make at home with very few basic ingredients. Most often I make this when I am short of time yet desire to have a special meal. Any raita varieties like onion raita or mint raita with some papads 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.
1. Boiling eggs in pot: Rinse the eggs well under running water. Pour water to a pot and gently place the eggs in it. Pour enough water to cover the eggs. Cover and cook on a medium heat until you see cracks on the eggs. Turn off and rest for 5 mins. Later drain the water and keep the eggs under running cold water. Shell the eggs. Make 2 to 3 slits on them and set aside.
Boiling eggs in Instant pot: Pour 1 cup water to the steel insert of your Instant pot. Place the steaming rack and arrange the eggs on the rack gently. Alternately you can place them in a steel bowl and cover it. Press PRESSURE COOK button and set the timer to 5 mins.
Once the IP finishes let the pressure release naturally for 5 mins. Release the rest of the pressure manually by moving the steam release value from sealing to venting.
Remove the eggs carefully and keep them under running cold water. Peel the eggs. Make 2 to 3 slits on the eggs and set aside.
Making egg biryani
2. Heat a pot or pressure cooker with oil. Add whole spices – cinnamon, star anise, shahi jeera (or cumin), 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.
Here are some tips that may be useful if you are a new cook.
Basmati rice: To make the best egg biryani, I always use aged basmati rice. Other kinds of rice may turn sticky or mushy. Soak the rice for at least 30 mins to get rid of the excess starch. Soaking also helps the grains to absorb water and cook to fluffy texture.
Whole Spices like cumin, bay leaf, cardamoms, cloves and cinnamon impart a lot of flavors to the egg biryani. However you can also skip them if using a good garam masala or biryani masala.
Ghee or oil: Using ghee to fry the onions enhances the flavor of the biryani. If you do not have it you can use oil. I use this homemade ghee.
Herbs: Mint and coriander leaves are the 2 fresh herbs used to make any biryani.
Boiled eggs do not turn hard or mushy in the cooked biryani since they are cooked in water. They absorb the flavors from the spices and herbs used.
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)
- 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.
- Whisk 1 cup yogurt with salt. Add 1 sliced onion, green chilli & 2 tbsps coriander leaves. Mix well and serve.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes