Egg Biryani

A fluffy omelette adds another layer to this delicious boiled egg biryani. This recipe is from FoodFood TV channel

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Egg Biryani
Main Ingredients Eggs, Basmati rice parboiled with
Cuisine Indian
Course Rice
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Egg Biryani

  • 5 Eggs
  • 1 1/2 cups Basmati rice parboiled with 2 bay leaves, 4-5 black peppercorns, 2-3 green car
  • 3 tablespoons Ghee
  • 5-6 Green cardamoms
  • 1 inch sti Cinnamon
  • 15-20 Black peppercorns
  • 4-5 Cloves
  • 2 Bay leaves
  • 2 medium Onions, finely sliced
  • 2 medium Tomatoes finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 2 inch piece Ginger cut into thin strips
  • 3 Green chillies slit
  • to taste Salt
  • 1/2 cup Yogurt
  • 1 cup Deep fried onions
  • 50-60 + for garnishing Fresh mint leaves chopped
  • 2 tablespoons Fresh coriander leaves finely chopped
  • Juice of 1 lemon
  • a pinch Green cardamom powder
  • 1 teaspoon Garam masala powder
  • For the omelette
  • 2 Eggs
  • 1/4 teaspoon Red chilli powder
  • 1 teaspoon Oil
  • 1/4 teaspoon Turmeric powder
  • a pinch Salt


  1. Heat 2 tbsps ghee in a non stick handi. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant.
  2. Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy.
  3. Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté.
  4. Add yogurt, half the fried onion, 25-30 mint leaves, 1 tbsp coriander leaves, lemon juice and eggs. Add ½ cup water and mix well.
  5. For the omelette, heat oil in a non stick pan. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.
  6. Pour into the pan, rotate it to spread the mixture evenly and cook till done.
  7. Spread a layer of rice over the egg curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it. Spread the remaining deep fried onion and rice over it.
  8. Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around.
  9. Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes.
  10. Transfer into a serving bowl, garnish with mint leaves and serve hot.

Nutrition Info

Calories 2670
Carbohydrates 290.5
Protein 76.9
Fat 132.6
Other Fiber Vitamin B12- 6.3mcg