Tuesday, 18 December 2012

Egg Biriyani

This is one fool proof recipe which I have been using for ages. And I make this egg biriyani in minutes.  Even in my college days, when I started work, I used to make this often with just the side dish changing... This would be a perfect meal for lunch box ...

Raw Rice - 250 grams
Eggs - 4 nos
Onions - 100 grams
Tomatoes - 75 grams
Ginger/garlic paste - 20 grams
Green chilly powder - 2 nos
Coriander powder - 20 grams
Garam masala powder - 15 grams
Chilly powder - 10 grams
cloves - 2
cardamom - 2
cinnamon - 1/2 inch stick
Oil/ ghee - 25 grams
Salt and turmeric powder - to taste
Coriander leaves/ Mint leaves - few


  • Boil the eggs and keep them aside.
  • Wash the rice thoroughly and keep aside.
  • Chop the onions, tomatoes and green chillies. We can chop them into big sizes since we are going to grind them in the end.
  • In a kadai, pour one spoon of oil. Add the onions, tomatoes, green chillies, ginger/garlic paste. Saute until the raw smell goes off and the mixture become little mushy.
  • Alternatively you can take the above ingredients in a microwave safe bowl and heat for about 5 minutes. By this way we can avoid the little oil also.
  • Grind the above mixture into a smooth paste. Don't add water while grinding.
  • In a pressure cooker, pour oil or ghee. Add the cloves cardamom and cinnamon. Fry for a minute. Now add the ground paste. Saute for about 5 minutes until the paste thickens. 
  • Add salt, turmeric powder, coriander powder, garam masala powder and the chilly powder. Saute for one minute.
  • Add the rice and mix well. Saute for another minute.
  • Pour water. I used the water ratio of 1:2. Check for salt. 
  • Close the pressure cooker and cook for 2 whistles.
  • Garnish the rice with coriander and mint leaves once ready and serve with boiled eggs.

Egg Biriyani is ready!!! Serve with raitha and papad.


  1. yummy mouthwatering biriyani thanks for linking to my event

  2. Hi Ruchi :)

    Ahh, a lovely recipe for the evergreen egg-biryani. I love this dish. Nice and simple recipe. Thanks for sharing this. :)

    Keep up the good work