Egg Biryani Recipe

Egg biryani recipe is an easy one-pot meal that you can make in an hour. Rice cooked with scrambled eggs, spices, tomato, and coconut milk.

Egg Bhurji Biryani Recipe:

Traditionally, egg biryani is made by boiling the egg separately and cooking the rice separately with spices. Egg bhurji biryani is by preparing the scrambled eggs separately and rice separately. Egg bhurji biryani is also an excellent way to include eggs in the kids diet who do not like boiled eggs. You can make scrambled eggs as per your taste. If you like to taste egg chunks in the biryani mix the egg little less after adding it to the pan. If you like eggs completely mixed with the rice, mix the eggs thoroughly with the onion and tomato mixture. Check out the other tomato egg bhurji, egg drop curry and cabbage egg bhurji.

Smart Cooking Tips:

1. Add spices according to your taste.

2. Adding coconut milk is important in this biryani because it brings out the excellent flavor in the biryani.

3. You can add chopped vegetables like potato, carrot, peas, green beans and cauliflower in this recipe.

Easy One Pot Meal:

Egg biryani is an easy and flavorful one pot meal. Eggs, rice, veggies and coconut milk together makes a delicious biryani with all the needed protein and carbs. You can serve this biryani with simple plain yogurt for kids. This is also an excellent recipe for the potlucks and gatherings. Check out the other easy one pot meal recipes, spinach pulao.

How to serve egg biryani?

Serve egg biryani with onion or cucumber raita.

Egg Biryani Recipe

Egg biryani recipe is an easy one-pot meal that you can make in an hour. Rice cooked with scrambled eggs, spices, tomato, and coconut milk. 

• 4 no Eggs
• 1 cup Onion Chopped
• 2 no Tomatoes medium size
• 2 no Green Chilies
• 0.50 cup Chopped Coriander Leaves
• 0.25 cup Mint Leaves
• 0.50 tsp Turmeric Powder
• 1 tbsp Ginger Garlic Paste
• 1 tbsp Red Chili Powder
• 1 tbsp Coriander Powder
• 2 tsp Salt (to taste)
• 1 tsp Fennel Seeds
• 1 tsp Garam Masala
• 2 cups Basmati Rice
• 3 cups Water
• 1 cup Coconut Milk

1. Rinse basmati rice thoroughly and soak in water for 30 mins. 

2. In a saucepan, heat oil, add fennel seeds, chopped onion, green chilies and cook until the onion becomes soft.

3. Add turmeric powder, ginger garlic paste and cook until the ginger garlic paste loses its raw smell.

4. Add chopped mint leaves, coriander leaves, tomatoes and mix well. Cook until the tomatoes become soft and mushy.

5. Add coriander powder, garam masala, red chili powder, salt and mix well. Cook until the spices lose its raw smell.

6. Add eggs and mix well. Cook until the eggs get cooked thoroughly. Add soaked rice and mix well. 

7. Add 3 cups of water, 1 cup of coconut milk and check for the salt now and add accordingly. When the water starts boiling, cover the pan with a tight lid and cook until the water gets absorbed by the rice completely. 

8. Remove the pan from heat and mix the rice gently. Let the biryani covered in the pan itself for 10 mins and serve.

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