How to make Egg Biryani -

A fluffy omelette adds another layer to this delicious boiled egg biryani.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Eggs (अंडे), Basmati rice parboiled with

Cuisine : Indian

Course : Rice

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Egg Biryani

Egg Biryani Recipe Card


There is no bad time for biryani and if you are an eggetarian this one is a definite hit. In this egg biryani recipe you get a double dhamaka of eggs – boiled and in an omelette along with the delicious taste of long grain rice and a flavourful masala base. I think it is much simpler and quicker than preparing any meat or even a mixed vegetable biryani. Have it along with raita or a quick kachumber and let the party begin.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Biryani Recipe

  • Eggs 5

  • Basmati rice parboiled with 2 bay leaves, 4-5 black peppercorns, 2-3 green car 1 1/2 cups

  • Ghee 3 tablespoons

  • Green cardamoms 5-6

  • Cinnamon 1 inch sti

  • Black peppercorns 15-20

  • Cloves 4-5

  • Bay leaves 2

  • Onions, finely sliced 2 medium

  • Tomatoes finely chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Ginger cut into thin strips 2 inch piece

  • Green chillies slit 3

  • Salt to taste

  • Yogurt 1/2 cup

  • Deep fried onions 1 cup

  • Fresh mint leaves chopped 50-60 + for garnishing

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Juice of 1 lemon

  • Green cardamom powder a pinch

  • Garam masala powder 1 teaspoon

  • For the omelette

  • Eggs 2

  • Red chilli powder 1/4 teaspoon

  • Oil 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt a pinch


Step 1

Heat 2 tbsps ghee in a non stick handi. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and sauté till fragrant.

Step 2

Add onions and sauté till golden. Add tomatoes, ginger-garlic paste and sauté till the tomatoes are pulpy.

Step 3

Add red chilli powder, turmeric powder, ginger, green chillies and salt and sauté.

Step 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.

Step 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.

Step 6

Pour into the pan, rotate it to spread the mixture evenly and cook till done.

Step 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.

Step 8

Sprinkle green cardamom powder and garam masala powder and drizzle the remaining ghee all around.

Step 9

Cover and cook on high heat for 5 minutes. Lower the heat and cook for 4-5 minutes.

Step 10

Transfer into a serving bowl, garnish with mint leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.