By Shreya Sarpal
February 2, 2026
Anda biryani recipe is all about spice-stained eggs, fluffy rice that slowly builds as the biryani cooks. The eggs absorb the masala beautifully, while the rice steams gently, allowing the spices, herbs, and whole aromatics to come together in layered, comforting flavours.
4 boiled eggs 2 cups basmati rice 2 tbsp oil 1 cup thinly sliced onions 1 tbsp ginger-garlic paste 1 tsp biryani masala Salt to taste Water as required
Wash and cook basmati rice in salted water until 70% cooked, then drain and keep aside.
Heat oil in a deep pan, fry onions until golden brown, and add ginger-garlic paste.
Add biryani masala and salt, and saute it until the oil separates and the masala smells cooked.
Add boiled eggs, gently coating them with the spicy onion masala.
Layer rice over the eggs, sprinkle a little water, cover tightly, and dum cook on low heat until fully done.