Egg Biryani
Servings: 4 servings
Calories: 426kcal
My egg biryani uses one pot, shallow-fried eggs, but delivers on the bold masala flavor. Weeknight friendly and ready in under 40 minutes!
Print Recipe
Add to Collection
Ingredients
- 4 hard-boiled eggs
- 1 teaspoon salt adjust to taste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons ghee or oil
- 1 onion thinly sliced
- 1 teaspoon ginger
- 1 teaspoon minced garlic
- 1 tomato chopped
- 1 teaspoon garam masala
- 1 ½ cups basmati rice rinsed
- 2 tablespoons yogurt
- 2 cups water
- 2 tablespoons chopped cilantro for garnish
Instructions
- 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.
Notes
Cooking Tips
- Use long-grain basmati for the best texture and fragrance.
- Lightly frying the eggs enhances flavor and prevents rubbery whites.
- Adjust chili powder to suit your heat preference.
- Rinse rice thoroughly to remove excess starch and prevent clumping.
- Let the biryani rest off heat to let flavors meld and steam redistribute.
Storage & Freezing Tips
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently in a pan or microwave with a splash of water to prevent drying.
- Not recommended for freezing, as the rice can become mushy.
Nutrition
Calories: 426kcal | Carbohydrates: 61g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 207mg | Sodium: 669mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 688IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 2mg
