By Shreya Sarpal
April 3, 2026
Fragrant rice layered with masala-coated eggs makes this egg biryani recipe rich, aromatic, and deeply spiced. Each grain carries flavour while the eggs soak up the gravy, making every bite bold and satisfying.
2 cups basmati rice 4 boiled eggs 2 tbsp oil + 1 tbsp ghee 1 sliced onion 1 tbsp ginger-garlic paste 2 chopped tomatoes 1 tsp turmeric 1 tsp red chilli powder 1 tsp garam masala ½ cup curd 2 cups water Salt to taste Fresh coriander & mint
Wash and soak basmati rice for 20-30 minutes; slit boiled eggs slightly so they absorb masala better during cooking.
Heat oil and ghee in a deep pan, fry the sliced onions until golden, then sauté the ginger-garlic paste and cook the tomatoes until soft and the oil separates.
Add turmeric, red chilli powder, garam masala, salt, and curd; cook on low heat until the masala thickens and releases oil.
Add boiled eggs and coat them well in the masala, then add drained rice and gently mix so the grains stay intact.
Pour water, bring to a boil, then cover and cook on low heat until rice is fluffy; rest for 5 minutes, garnish with coriander and mint, and serve hot.