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egg biryani (one pot rice dish/stove-top)

Egg biryani(one-pot rice dish).

 

An egg biryani recipe with step-by-step instructions that you can make at home.

 

Fried eggs, caramelized onions and cashews garnish this tasty egg biryani made with basmati rice.

 

It is the flavours of the homemade biryani masala with yogurt and spices that make the base of this dish.

 

It’s fragrant, delicious and can be served as a main dish. an aromatic rice dish to your festive certainly adds color to the table.

fried eggs, cashews and caremelized onions garnished over an egg biryani.

Side-dishes for the

egg biryani.

 

  • Since the biryani itself is quite a heavy meal, I would suggest keeping everything else as simple as possible.

 

  • Keep the side dishes as simple as a platter of fresh tomatoes, cucumber, fresh salad leaves.

 

  • Any type of raita that includes mint, tomatoes, onions are great as well.

 

  • Grilled chicken or fish can be served if you want to serve meats on the side.

 

  • If you want a few other side dishes,

Sri Lankan Malay pickle

brinjal moju

Brinjal pahi

potato curry

Chettinad chicken

Indian chicken roast curry.

Peas and cashew curry.

 

Can be served with the egg biryani. If you want to create your own unique menu just browse through the blog and you’ll find recipes that will go well with the egg biryani.

 

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!

egg biryani, a traditional Indian rice dish that can be served to a large crowd.

Beginners tips on

making the biryani.

 

Type of rice to use for the egg biryani.

Basmati is the preferred rice type for any type of biryani. There’s certainly a variety of basmati in the market. 

 

Choose the best and a renowned brand of basmati rice or, a brand you are familiar with.

 

Make sure to read any cooking instructions on the basmati rice pack just to make sure that cooking time is the same.

 

If this is your first time making any type biryani for your family or for a couple of guests.

 

The success of the egg biryani lies in getting the rice cooked to a perfect consistency.

 

Make sure to go on a trial run and cook a small pot of plain basmati rice for a home-cooked meal so you gain enough confidence to cook the egg biryani.

 

Also, don’t make your trial run a dinner party for your friends and guests. 

 

Practice makes perfect so make sure you’ve made the egg biryani for your family at least twice before making it for a big function or dinner party.

 

 

Cooking the basmati rice.

Make sure to pay close attention to the ratio of water to rice.

Less water can be adjusted as the rice cooks but adding more water will overcook the basmati and turn it mushy.

 

Make sure all your ingredients are fresh especially the spice powders.

 

Have all the ingredients ready before you start making the biryani.

 

Read the recipe instructions carefully and follow every step as closely as possible.

 

Utensils and appliances

Chopping board and knife.

A large and wide, heavy-bottomed pan with a lid.

A small frying pan.

A plate covered with paper towels.

A large platter to serve the rice.

 

Storing- Store in an airtight container once the rice is completely cool.

Avoid storing the fried eggs with the biryani.

I would advise you to consume the fried eggs within 24 hours and not refrigerate it.

Unless frozen, refrigerated biryani rice should be consumed within 2 days.

 

Freezing- you can freeze the biryani without the eggs for a week or two.

Make sure the rice is completely cool before freezing them in foil containers.

 

Heating- if the biryani was refrigerated, you can microwave the rice for a few minutes until warm or hot, use a microwave cover to avoid any type of splatter.

 

If the biryani was frozen, leave the rice out to reach room temperature and then follow the instructions above to heat using a microwave.

 

Stop food waste by- if you have leftovers,  share among your neighbors or family members or freeze the biryani for later use.

 

 

 

recipe difficulty rating.

This egg biryani was given the above rating for the following reasons.

  • There are a few different elements that need to be prepared before assembling and cooking the egg biryani in a pot.

 

  • For anyone who is not familiar with making biryani, the list of ingredients might look long but if you make curries and Indian food most of these ingredients will be in your pantry. You can also find them in most Indian stores in your city.

 

  • You need to take special care so that you don’t add too much or too little water to cook the basmati rice with the biryani masala.

 

Workflow to make the egg biryani.

  • Have all the ingredients prepared and ready.
  • Fry the onions and the cashews.
  • Boil the eggs, cover with spice paste and then deep fry the eggs.
  • Make the biryani masala.
  • Add the basmati rice to the biryani masala and cooking it to a perfect consistency.
  • Transfer rice to a large platter and garnish with fried eggs and cashews.

 

Cooking in real-time- if you are serving Lunch at 12.00-1:30 p.m. you will need to start at least by 9:00-10:00 a.m. this gives you ample time in preparing the biryani.

 

How to make egg biryani

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

For onions and cashew fry

1/4 cup oil

2 medium-sized onions sliced fine

1/2 cup cashews

To fry the eggs

6 medium-sized eggs

1 tablespoon of vinegar

Water to boil the eggs(3-4 cups)

1 teaspoon chilli powder

1/4 teaspoon turmeric powder

1 teaspoon of water

5 tablespoons of oil to shallow fry the eggs

To make the Biryani masala

3 tablespoons of ghee(substitute with regular vegetable oil)

2 large onions sliced fine

3 green chillies chopped

1 and 1/2 tablespoon of ginger-garlic paste

3 cardamom pods slightly bruised

3 cloves

2″ cinnamon 

1 bay leaf

1 teaspoon cumin seeds

Salt to season

2 teaspoon of red chillie powder

1 teaspoon of coriander powder(use my coriander recipe)

1/2 teaspoon of turmeric powder

1 teaspoon of garam masala(use my garam masala recipe)

1/4 cup plain yogurt

2 cups of basmati rice

3 cups of water(at the ratio of 1.5 cup water per cup of rice)

1/2 cup chopped mint leaves

1/2 cup of chopped fresh coriander leaves

 

Method

Have a wide-mouthed pan to cook your Egg biryani with a tight lid ready.

 

Have all the ingredients chopped and ready. Look at the workflow and set up your ingredients as per there need.

 

For your ease, I have also mentioned the ingredients in the order of how they are used.

a heavy bottomed pan with a wide mouth shown as an example to make the egg biryani.

 

Preparing the onion

and cashew garnish.

 

Place a frying pan over medium heat, pour in oil(1/4 cup), heat the oil for a few seconds and fry the onions(2 medium-sized onions sliced fine) over low-medium heat until they are golden in color. 

 

Fry the onions over steady low-medium heat for 5-7 minutes.

 

Once the onions are fried to a golden color, transfer to a dish covered in paper towels to absorb excess oil. 

 

To the same oil add the cashew(1/2) and fry them for 2-3 minutes over low-medium heat.

 

fried cashews and onions in a platter, over paper towels to absorb extra oil.

 

Preparing the eggs

for the biryani.

 

How to boil the eggs for the biryani.

Fill a medium-sized pan with 3-4 cups of water with 1 tablespoon of vinegar.

Gently place the eggs in the water making sure they are completely submerged.

 

Boil the eggs for 10-12 minutes over medium heat. once boiled under-allocated time, remove the pan from the stove-top, let the eggs rest in the hot water for 5 minutes.

 

Once the 5 minutes are over, drain the hot water and place the eggs under running water to cool for a few minutes.

 

Once the eggs are cool enough to handle, gently tap the shell over a hard surface and then peel the shell off. Set aside.

 
How to fry the
eggs for the biryani.

 

As the eggs cool make a small paste with red chilies powder(1 tsp), turmeric powder(1/4 tsp) and a teaspoon of water.

 

Once the eggs are cool, with a sharp knife make superficial slits over the egg surface on all sides(3 should do).

 

Now gently roll each of these eggs on the spice paste you made.

 

Use the same oil you used to fry the onions and cashews to either shallow fry the eggs(you will need to constantly turn the eggs to evenly fry on all sides. 

 

Or add more oil to slowly deep fry the eggs for a few minutes until they turn golden in color.

Please be careful as you fry the eggs, they might burst as you fry them.

Once the eggs are fried, set aside.

 

fried eggs shown in a platter.

 

How to make the
egg biryani masala
paste.

 

Wash the basmati rice(2 cups)a few times(3)until water runs clear.

 

Drain any excess water and set aside(make sure to read the beginners’ tips).

 

Though some like to soak the basmati rice in water for 20 minutes, drain, and then cook the rice, I have skipped doing this and just washed and drained all excess water in the rice.

Set aside until used.

 

Place the heavy-bottomed pan over low fire and pour in the ghee(3 tbs, substitute with regular vegetable oil).

 

Add chopped onions(2 medium sliced fine), green chillies(3 chopped), ginger-garlic paste(1 and 1/2 tbs).

 

Cook the ingredients in the pan for 3-5 minutes until the onions are slightly brown and then add the cumin seeds(1 tsp), cardamom(3), cloves(3), cinnamon(2″) and bay leaf(1).

 

Season with salt.

 

Continue to saute all of the above ingredients over low fire for 3 minutes.

 

Make sure you are moving the ingredients around to avoid the cumin seeds and other spices from burning.

onions, gigner, garlic, green chillies and spices ready to be sauteed to make the egg biryani masala.

 

 

Add the red chillie powder(2 tsp), coriander powder(1 tsp), turmeric powder(1/2 tsp) and garam masala(1 tsp).

 

Saute over low heat and combine with the spices for 2-3 minutes.

adding the spice powders to the frying onions to make the egg biryani masala.

 

 

Immediately, add the plain yogurt(1/4 cup) to the pan and combine well over low heat.

adding yogurt to make the biryani masala mix for the egg masala.

 

Add 3 cups of water to the washed basmati rice and then add this to the biryani masala you just made. 

 

Stir the rice and water to spread the masala biryani.

 

Add the chopped coriander leaves(1/2 cup) and mint leaves(1/2 cup) to the rice.

 

Taste the water and season it with salt if you find that there is less salt in it. 

 

Cover with the pan lid and slow simmer over medium heat until water is completely reduced and the rice is visible.

 

Make sure that you maintain a steady low-medium heat to cook the biryani and avoid opening the lid constantly to check if the rice is done.

Instead, check-in 10-minute intervals until you notice all the water is evaporated.

 

adding water and basmati rice to the masala mix to make the biryani.

 

 

Once there is no water left, switch off the stove and remove the pot from the stove, leave the lid open and let the cooked biryani rest as it is for 5 minutes.

Once the 5 minutes are over, use a large spoon to fluff the rice from the bottom to the top.

Do this gently and use the spoon only 5-6 times to turn the rice from the bottom.

 

 

Immediately transfer to a large flat dish. I’m using a regular sawan for this purpose.

Spread the rice over the savan(a large silver platter and let the remaining heat cook the rice further(3 minutes).

spreading the rice in a flat platter for the remaining heat to cook the rice to the correct consistency.

 

Since you want the rice to be warm, garnish the rice with the onions and cashew fry.

adding the caramelized onions and fried cashews, coriander leaves over the egg biryani rice.

 

Place the fried eggs over the rice and garnished cashews and serve.

If you are serving a little late(20-30 minutes)cover with foil to keep it warm.

adding the fried eggs on top of the egg biryani.

 

egg biryani (one pot rice dish/stove-top)

egg biryani (one pot rice dish/stove-top)

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

An egg biryani recipe with step-by-step instructions that you can make at home.

It’s fragrant, delicious and can be served as a main dish. an aromatic rice dish to your festive certainly adds color to the table.

Ingredients

For onions and cashew fry

  • 1/4 cup vegetable oil
  • 2 medium-sized onions sliced fine
  • 1/2 cup cashews

To fry the eggs

  • 6 medium-sized eggs
  • 1 tablespoon of vinegar
  • Water to boil the eggs(3-4 cups)
  • 1 teaspoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon of water
  • 5 tablespoons of oil to shallow fry the eggs

To make the Biryani masala

  • 3 tablespoons of ghee(substitute with regular vegetable oil)
  • 2 large onions sliced fine
  • 3 green chillies chopped
  • 1 and 1/2 tablespoon of ginger-garlic paste
  • 3 cardamom pods slightly bruised
  • 3 cloves
  • 2″ cinnamon 
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • Salt to season
  • 2 teaspoon of red chillie powder
  • 1 teaspoon of coriander powder(use my coriander recipe)
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of garam masala(use my garam masala recipe)
  • 1/4 cup plain yogurt
  • 2 cups of basmati rice
  • 3 cups of water(at the ratio of 1.5 cup water per cup of rice)
  • 1/2 cup chopped mint leaves
  • 1/2 cup of chopped fresh coriander leaves

Instructions

Have a wide-mouthed pan to cook your Egg biryani with a tight lid ready.

Have all the ingredients chopped and ready. Look at the workflow and set up your ingredients as per there need.

For your ease, I have also mentioned the ingredients in the order of how they are used.

PREPARING THE ONION

AND CASHEW GARNISH.

Place a frying pan over medium heat, pour in oil(1/4 cup), heat the oil for a few seconds and fry the onions(2 medium-sized onions sliced fine) over low-medium heat until they are golden in color. 

Fry the onions over steady low-medium heat for 5-7 minutes.

Once the onions are fried to a golden color, transfer to a dish covered in paper towels to absorb excess oil. 

To the same oil add the cashew(1/2) and fry them for 2-3 minutes over low-medium heat.

PREPARING THE EGGS FOR THE BIRYANI.

How to boil the eggs for the biryani.

Fill a medium-sized pan with 3-4 cups of water with 1 tablespoon of vinegar.

Gently place the eggs in the water making sure they are completely submerged.

Boil the eggs for 10-12 minutes over medium heat. once boiled under-allocated time, remove the pan from the stove-top, let the eggs rest in the hot water for 5 minutes.

Once the 5 minutes are over, drain the hot water and place the eggs under running water to cool for a few minutes.

Once the eggs are cool enough to handle, gently tap the shell over a hard surface and then peel the shell off. Set aside.

HOW TO FRY THE

EGGS FOR THE BIRYANI.

As the eggs cool make a small paste with red chilies powder(1 tsp), turmeric powder(1/4 tsp) and a teaspoon of water.

Once the eggs are cool, with a sharp knife make superficial slits over the egg surface on all sides(3 should do).

Now gently roll each of these eggs on the spice paste you made.

Use the same oil you used to fry the onions and cashews to either shallow fry the eggs(you will need to constantly turn the eggs to evenly fry on all sides. 

Or add more oil to slowly deep fry the eggs for a few minutes until they turn golden in color.

Please be careful as you fry the eggs, they might burst as you fry them.

Once the eggs are fried, set aside.

HOW TO MAKE THE

EGG BIRYANI MASALA

PASTE.

Wash the basmati rice(2 cups)a few times(3)until water runs clear.

Drain any excess water and set aside(make sure to read the beginners’ tips).

Though some like to soak the basmati rice in water for 20 minutes, drain, and then cook the rice, I have skipped doing this and just washed and drained all excess water in the rice.

Set aside until used.

Place the heavy-bottomed pan over low fire and pour in the ghee(3 tbs, substitute with regular vegetable oil).

Add chopped onions(2 medium sliced fine), green chillies(3 chopped), ginger-garlic paste(1 and 1/2 tbs).

Cook the ingredients in the pan for 3-5 minutes until the onions are slightly brown and then add the cumin seeds(1 tsp), cardamom(3), cloves(3), cinnamon(2″) and bay leaf(1).

Season with salt.

Continue to saute all of the above ingredients over low fire for 3 minutes.

Make sure you are moving the ingredients around to avoid the cumin seeds and other spices from burning.

Add the red chillie powder(2 tsp), coriander powder(1 tsp), turmeric powder(1/2 tsp) and garam masala(1 tsp).

Saute over low heat and combine with the spices for 2-3 minutes.

Immediately, add the plain yogurt(1/4 cup) to the pan and combine well over low heat.

Add 3 cups of water to the washed basmati rice and then add this to the biryani masala you just made. 

Stir the rice and water to spread the masala biryani.

Add the chopped coriander leaves(1/2 cup) and mint leaves(1/2 cup) to the rice.

Taste the water and season it with salt if you find that there is less salt in it. 

Cover with the pan lid and slow simmer over medium heat until water is completely reduced and the rice is visible.

Make sure that you maintain a steady low-medium heat to cook the biryani and avoid opening the lid constantly to check if the rice is done.

Instead, check-in 10-minute intervals until you notice all the water is evaporated.

Once there is no water left, switch off the stove and remove the pot from the stove, leave the lid open and let the cooked biryani rest as it is for 5 minutes.

Once the 5 minutes are over, use a large spoon to fluff the rice from the bottom to the top.

Do this gently and use the spoon only 5-6 times to turn the rice from the bottom.

Immediately transfer to a large flat dish. I’m using a regular sawan for this purpose.

Spread the rice over the savan(a large silver platter and let the remaining heat cook the rice further(3 minutes).

Since you want the rice to be warm, garnish the rice with the onions and cashew fry.

Place the fried eggs over the rice and garnished cashews and serve.

If you are serving a little late(20-30 minutes)cover with foil to keep it warm.

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