Egg Biriyani

Took a french leave just to be with my dear son! He is growing up so fast, sometimes I just want to sit beside him, help him study, giving him comfort, *sigh*, not always possible for a working mom, you know what I mean !! So the day I was home, I thought to cook something special for him for lunch. But my pantry doesnot have anything exotic, all regular stuffs like the eggs, rice, garam masala, potato, and I was wondering for that ‘Special’ dish that I can cook for him and suddenly this ‘Eureka’ plan came to my mind. The kind of biriyani lover he is, why not try an unusual Egg biryani?  A quick googling, something from here, something from there, and this lovely dish is born. And that happy face….

Egg Biriyani


  • Basmati rice – 1 and 1/2 Cup
  • Eggs – 3, I have used duck eggs
  • Potatoes – 2, halved
  • Onion – 1 cup, sliced
  • Ginger Garlic Paste – 1 tbsp
  • Curd – 3 tbsp
  • Fresh Mint leaves – a handful
  • Biryani masala – 1 tbsp
  • Green chilli, chopped, as per taste
  • Rose water – 1/4 tsp
  • Keora water – 1/8 tsp
  • Oil
  • Ghee
  • Milk – 1 small cup
  • Safron strands – a few
  • Bayleaf

Boil the eggs with potatoes. Shell and make 3-4 slits on the eggs. Sprinkle some salt, turmeric and kashmiri chilli powder and keep aside.

Cook the rice with a bayleaf till it is 3/4th done. Drain the water and cool it immediately by spreading.
Fry the marinated eggs and potatoes till brown and remove from heat.

In the same oil, fry half of the chopped onions with a pinch of salt and sugar till crisp. Keep aside.

Add some more oil to the pan, if required. Fry the remaining onions with pinch of salt and sugar till golden brown. Add ginger garlic paste and fry. Next add the chopped green chilli.

When the raw smell is gone, add the curd and fresh mint leaves.

When the curd is incorporated well, add kashmiri chilli powder, turmeric and 3/4th of Biryani masala and continue frying with a splash of water.

Next goes the fried eggs and potatoes. Mix well with a splash of water and cook for 5 minutes till oil comes out. Adjust the seasoning.

In a cup of milk, soak the saffron. Add keora water and rose water and mix well.

Mix salt, sugar and ghee to the rice in a light hand and keep aside. Make sure the rice don’t break.

For the final part, to arrange for biryani, take a heavy bottomed pan and smear ghee all over. Now make a layer of rice at the bottom. Put half of the egg potato mixture along with masalas and fried oniosn. Sprinkle a pinch of biryani masala too.

Put another layer of rice onto it, then again put egg masala and finally the rice. The idea is, the top and bottom layer should always be rice. Sprinkle the remaining fried onions. Now carefully pour the saffron infused milk all over the rice.

Seal the pan with aluminium foil, put a lid with a weight and keep it on low flame for 20 -25 minutes. The rice will be cooked of its own steam.

Remove from heat and serve with Vegetable Raita or Burhani.

Egg Biriyani
Egg Biriyani
Egg Biriyani