Egg Biryani
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Egg Biryani | How to make easy egg biryani

Egg Biryani is fragrant basmati rice cooked in aromatic spices with hard-boiled eggs resulting in a delicious one-pot meal. Make Egg Biryani when your heart desires for a special meal without the hard work. Served best with onion cucumber raita or any other raita.

Capsicum/Bell peppers are my favorite and they add a special flavor to this recipe.

To make the best egg biryani use fresh, quality spices and masalas.

Total time: 40 mins | Serves: 4 | Cuisine: Indian

Now let’s take a look at the recipe


  • 4 Eggs ( Hardboiled, Shelled and washed )
  • 1 and 1/2 cups of Basmati Rice (rinsed and soaked)
  • 3 tbsp oil
  • 1/4 cup bell pepper ( cubed )
  • 2 cloves
  • 2 cardamoms
  • 1-inch cinnamon
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 1 large onion ( sliced )
  • 3 green chilies ( slit )
  • 2 tsp ginger garlic paste
  • 1/8 tsp turmeric
  • 1/2 tsp chili powder
  • salt to taste
  • 1 medium tomato ( chopped )
  • 1 tsp biryani masala powder
  • 1/2 cup coriander and mint
  • 3 tbsp yogurt/curd
  • 2 cups of water


Preparation for the egg biryani

  1. Boil eggs, shell them and wash. Make a few slits using a knife and keep aside.
  2. chop the onion, tomato, coriander, mint, capsicum and keep aside.
  3. Rinse and soak the Basmati rice for 10-15 minutes. Don’t soak for more than 15 minutes.

Now let’s get started with biryani

  1. Heat a pressure cooker with oil and saute cubed bell pepper for 2 mins and keep aside.
  2. In the same oil, add cloves, cardamom, cinnamon, and bay leaf.
  3. Then add 1/2 tsp cumin seeds and let them sizzle.
  4. Add 1 large onion sliced.
  5. Add 3 green chilies slit.
  6. once the onion turns translucent add ginger garlic paste. Fry the ginger garlic paste until the raw smell goes off.
  7. Then add a pinch of turmeric, 1/2 tsp chili powder, salt to taste.
  8. Add 1 medium tomato chopped.
  9. Add 1 tsp biryani masala powder.
  10. And then add 1/2 cup of coriander and mint chopped.
  11. Then add 3 tbsp of curd/yogurt. cook till the tomatoes turn mushy.
  12. Add the boiled eggs and mix well.
  13. Add 2 cups of water. Bring the water to a rolling boil.
  14. Add 1 and 1/2 cups of basmati rice and sauteed bell pepper that we kept aside.

Pressure cooking instructions

  • Cook on high for 1 minute.
  • medium for 2-3 minutes.
  • lowest for 7-8 minutes.
  • Then let the pressure cool off by itself for about 10-12 mins. Then open the lid to a perfectly cooked biryani.
  • Fluff up the rice and serve hot with any raita.

Before you go…

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