Egg Biryani
Egg biryani needs enough masala to flavour the rice without treating boiled eggs like meat that requires prolonged braising. The Hyderabadi Biryani potli infuses the onion-tomato-curd masala, while the eggs are lightly browned and added before layering.
Servings
4
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
✨ Zaika Potli Secret Technique
Simmer 1 Hyderabadi Biryani potli in the gravy base for approximately 8–10 minutes. Remove before adding the rice layers.
Ingredients
Main Ingredients
- Eggs — 8
- Basmati rice — 2 cups / 400 g
- Oil — 1 tbsp, for eggs
- Turmeric — ⅛ tsp
- Kashmiri chilli powder — ¼ tsp
- Salt — ¼ tsp
For the Masala
- Ghee — 2 tbsp
- Onion — 2 medium, thinly sliced
- Ginger-garlic paste — 1 tbsp
- Tomato — 2 medium, chopped
- Thick curd — ½ cup / 120 g
- Kashmiri chilli powder — ¾ tsp
- Coriander powder — 1 tsp
- Green chillies — 2, slit
- Fresh mint — ⅓ cup
- Fresh coriander — ⅓ cup
- Salt — 1 tsp
Zaika Potli
- Hyderabadi Biryani — 1 potli
For Layering
- Fried onions — ½ cup
- Saffron milk — ¼ cup
- Ghee — 1 tbsp
Cooking Instructions
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1Hard-boil the eggs, cool and peel.
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2Make shallow slits in each.
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3Toss with turmeric, chilli powder and salt.
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4Heat oil and lightly brown the eggs. Remove.
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5Wash and soak the rice for 30 minutes.
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6Heat ghee in a handi.
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7Add onions and cook until golden.
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8Add ginger-garlic paste and cook briefly.
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9Add tomatoes, chilli powder and coriander powder.
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10Cook until the tomatoes soften.
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11Lower the heat and add curd gradually.
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12Add green chillies and the Hyderabadi Biryani potli.
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13Simmer for 8–10 minutes with ½ cup water.
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14Add mint and coriander.
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15Remove the potli and place the browned eggs in the masala.
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16Boil the rice in well-salted water until 70% cooked. Drain.
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17Layer over the eggs and masala.
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18Add fried onions, saffron milk and ghee.
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19Seal tightly and cook on very low heat for 18–20 minutes.
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20Rest sealed for 10 minutes before opening.
💡 Chef's Pro Tip
Do not cook boiled eggs for a long time in the gravy; the whites can become rubbery. Brown them briefly, then let the dum stage warm and flavour them.
🍽️ Perfect Serving Pairings
My Take On Egg Biryani
Egg biryani needs enough masala to flavour the rice without treating boiled eggs like meat that requires prolonged braising. The Hyderabadi Biryani potli infuses the onion-tomato-curd masala, while the eggs are lightly browned and added before layering.
The Secret: Do not cook boiled eggs for a long time in the gravy; the whites can become rubbery. Brown them briefly, then let the dum stage warm and flavour them.