Egg Biryani

By Shruthi B. MakanjuPublished Aug 13, 2025

GF NF VE

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Prep Time 10

Cook Time 25

Total Time 35

Servings 4 servings

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My egg biryani brings together bold flavor and pantry staples for a satisfying weeknight dinner, without the hours-long simmer. Listen, if you’ve ever written off biryani as too complicated for a regular night, my version will be a game-changer for you. The eggs get shallow-fried for texture, the rice cooks right in the masala, and the whole thing comes together in one pan—no layering, no oven, no fuss!

An overhead image of egg biryani in a skillet.

One pot, weeknight friendly egg biryani that tastes like the real deal!

I didn’t grow up eating egg biryani, so I didn’t really have a taste for it until I had some at a farmer’s market stall in Palo Alto, of all places. The vendor was from Hyderabad and handed me a foil packet still steaming at the seams. Inside: warm basmati rice, caramelized onions, and a single egg slicked with ghee and spices. Oh. Em. Gee. I had to make a version that would fit my schedule!

So here we are. This version uses a fast-cooked tomato base, a little yogurt for body, and just enough ghee to toast the spices and crisp the eggs without making it heavy. Frying the eggs cut side down adds flavor and keeps them from turning rubbery later. The rice cooks directly in the masala, which means fewer dishes and more infused flavor—like a shortcut dum.

If this is your vibe, you’ll probably love my chana masala, baingan bharta, or mushroom masala as a complement to your weeknight meal.

Ingredients and why they matter

This egg biryani recipe is made with basmati rice, perfectly hard-boiled eggs, and warm spices like garam masala, turmeric, and chili powder. Sautéed onions, tomatoes, garlic, and ginger bring all the savory depth, while a touch of yogurt adds richness. This bold and flavorful dish is as comforting as it is crave-worthy!

Full ingredient list and detailed instructions in the recipe card.

An overhead image of the ingredients of egg biryani.

Basmati rice: Long-grain basmati is non-negotiable here. It stays fluffy, cooks evenly, and soaks up the biryani masala without turning soggy. Rinse it well to remove excess starch.
Hard-boiled eggs: Slice and shallow-fry the eggs for texture and flavor—this step makes all the difference. Fresh boiled eggs work best (no rubbery leftovers). You can also make microwave hard boiled eggs.
Yogurt: Just a couple of tablespoons help thicken the masala and balance the spices without adding creaminess.
Garam masala + chili powder: Together they build warmth and heat. Adjust to taste, but don’t skip both—this is what makes biryani, biryani.
Ghee (or oil): Ghee adds depth, but if you’re cooking vegan or lighter, use a neutral oil and boost with extra spices.

TIPS & TRICKS

Shruthi’s top tips

Fry the eggs cut-side down to caramelize the yolk edge and prevent rubbery whites.
Add yogurt after the spices to prevent curdling and ensure a smooth masala.
Use a sauté pan with a tight lid to trap steam while the rice cooks evenly.
Taste your masala before adding the rice—once it’s in, seasoning becomes harder.
Let the finished biryani rest off-heat for 5–10 minutes. It firms up and gets better.
Chop the onions thin and evenly so they caramelize, not steam.
Add a spoon of fried onions on top for a hit of restaurant-style nostalgia.

How to make egg biryani

Slice eggs in half lengthwise. Sprinkle with a pinch of salt, ¼ teaspoon of turmeric, and ½ teaspoon of chili powder.
Heat 1 tablespoon of ghee in a large sauté pan over medium heat. Add eggs cut side down, and fry until golden, 2 to 3 minutes. Transfer to a plate and set aside.
In the same pan, heat the remaining ghee. Add onions and cook over medium heat, stirring frequently, until golden brown, 8 to 10 minutes. Stir in ginger and garlic and cook until fragrant, about 1 minute.
Add chopped tomato, remaining ¼ teaspoon turmeric, ½ teaspoon chili powder, and garam masala. Cook until tomatoes break down and mixture thickens slightly, about 3 to 5 minutes.
Add rinsed rice, yogurt, water or broth, and salt. Stir to combine, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes.
Remove the pan from the heat. Arrange fried eggs on top of the rice. Cover and let sit for 5 minutes. Sprinkle with cilantro and serve hot.

An overhead image of seasoning boiled eggs on a plate.

An overhead image of cooking the hard boil eggs on a skillet.

An overhead image of sauteing red onions on a skillet.

An overhead image of adding tomatoes and spices to the skillet.

An overhead image of cooking rice with spices on a skillet.

An overhead image of adding boiled eggs to the skillet.

How to serve anda biryani

This one-pot egg biryani is bursting with flavor—perfect for lunch or dinner any day of the week! Pair it with boondi raita, spiced Bombay potatoes, or crispy air fryer samosas for a truly satisfying meal.

An overhead image of egg biryani in a serving bowl.

Storage and reheating suggestions

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop with a splash of water to keep the rice from drying out.