Hyderabad Style Egg Biryani Recipe
Variety Rice , ,

Egg Biriyani

Egg Biriyani :


Oil – 1 tbsp
Bay leaf – ½
Cinnamon – 1 thin piece
Cloves – 3
Cardamom pods -2
Tomato – 1  chopped
Yogurt – 2 tbsp
Basmati Rice – 1 cups
Biriyani Masala – 1 tbsp
Red chilly powder – 1 tsp
Saffron – ½ tsp dissolved in ½ cup warm milk
Ghee – 2 tbsp
Mint – 2 tbsp finely chopped (to garnish)
Onions – 2 small onions, ½ cup, sliced thinly
Cashew nuts – 6
Oil – to fry (3 – 4 tbsp)


For the Egg masala:
Ginger garlic paste – 1 tsp
Red chilly powder – 2 tsp
Black pepper powder – 1 tsp
Besan flour- 2 tbsp
Salt – 2 tsp
Boiled eggs – 4


For rice masala:
Cashew nuts – 6
White poppy seeds – ½ tbsp.
Cumin seeds – ½ tbsp
Fennel seeds – ½ tbsp.
Coconut – 2 tbsp
Garlic – 4 pods
Ginger – 1 inch
Green chilly – 4
Mint – ½ cup, chopped finely
Coriander leaves – ½ cup, chopped finely.



Wash and soak rice for at least 30 -40 minutes.

For Fried onions:
Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry. Stir in the middle so that it does not stick to the bottom. Set aside.


For Egg masala:
Mix all the ingredients under “Egg masala” with little water and add the Eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and stir till the eggs gets golden brown.


For Rice:

  • Grind the garlic, ginger, mint, coriander, cashews, coconut (optional), poppy seeds, fennel seeds, cumin seeds, chillies with two tbsp. of water into a smooth paste.
  • Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and then add the tomatoes and grounded paste and saute them till the tomatoes are little mushy.
  • Now add the yogurt, chilly powder, biriyani powder and mix well.Keep the flame low.
  • Now add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.
  • After 10 mins add the marinated eggs, fried onions and chopped mint for garnish and keep it in low for 5 minutes.
  • Drizzle the saffron and milk over the rice and Switch off, and keep it closed for another 5 minutes. They will help the eggs get the masala flavors from rice and vice versa.

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