Egg Biryani



  1. Basmathi Rice
  2. Eggs
  3. Mint
  4. Corainder Leaves
  5. Green Chilli’s
  6. Onions
  7. Chilli Powder
  8. Turmeric
  9. Kacha Masala
  10. Ginger & Garlic Paste
  11. Sajeer ( Shahi Jeera )
  12. Cashew nuts
  13. Coriander Powder
  14. Lemon Juice
  15. Garam Masala
  16. Curd
  17. Salt
  18. Ghee
  19. Oil


Step 1.

Wash 1 glass of rice and soak it for 1/2 hour. Boil 3 eggs and remove the shells and give 4 cuts with knife and keep it aside.

Step 2.

Heat 3 tbsp of oil in a pan add chopped cashew nuts, 1/4 tsp of shahi jeera, 1/4 tsp of kacha masala, & 2 long shopped onions, 3 slit green chilli’s and fry it until it turns its colour.

Step 3.


Now add 1/4 tsp of turmeric, 1/2 tsp of G & G paste, 1 tsp of chilli powder, 1/2 tsp of coriander powder, 1/4 tsp of garam masala, hand full of mint, & coriander,salt to taste and mix them well.

Step 4.

Add 2 tbsp of curd and 3 tbsp of lemon juice and add 3 boiled eggs in it and mix well and cook for some time so that masala gets mixed up with eggs.

Step 5.

Now add 1 1/2 glass of water for 1 glass of rice and let that come to boil. Once it starts boiling add soaked rice to it and let it boil.

Step 6.


When water evaporates its time to add 1 tsp of ghee, mint and close the lid and cook it in slow flame for 5 m.

Step 7.


Rice is done now, don’t remove it immediately,let it cool for some time then serve it with any gravy or raita.


Enjoy Egg Biryani…………


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