Egg Biryani

For all the egg and biryani lovers, make this one at your home easily. Simply follow the recipe This is a Sanjeev Kapoor exclusive recipe.

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Egg Biryani

Main Ingredients Eggs, Basmati rice
Cuisine Indian
Course Rice
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Egg Biryani

  • 4 Eggs boiled and peeled
  • 3 cups Basmati rice cooked
  • 4 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 3 Green cardamoms
  • 1 inch Cinnamon
  • 7 Cloves
  • 1 Medium onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 2 Medium tomatoes finely chopped
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • to taste Salt
  • 1/4 cup Yogurt
  • 1/4 cup + to garnish Fried onions
  • 12-16 Fried potato cubes
  • 12-15 + to garnish Fresh mint leaves
  • A pinch Saffron dissolved in 1 tablespoon milk


  1. Heat 2 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, cinnamon and cloves, mix and sauté till fragrant.
  2. Add onion, mix and sauté till onion turns a light golden brown in colour.
  3. Add ginger-garlic paste and tomatoes, mix and sauté till tomatoes turn pulpy.
  4. Add red chilli powder, coriander powder, turmeric, cumin powder, mix and sauté till ghee separates.
  5. Add ¼ cup water and salt and mix well. Add yogurt, mix and cook for 2 minutes. Add ¼ cup fried onions and mix well.
  6. Halve the eggs vertically and add to the pan. Add potatoes and mix gently.
  7. Sprinkle 8-10 mint leaves. Layer the cooked rice over the masala. Drizzle saffron infused milk, sprinkle remaining fried onions, remaining ghee and remaining mint leaves, cover and cook on low heat for 5-7 minutes.
  8. Transfer into a serving bowl, garnish with mint leaves and serve hot.