Easy One Pot Egg Biryani Recipe | Homemade Anda Biryani
One Pot Egg Biryani Recipe is an easy and quick version of the classic Indian dum biryani. It is a grand meal in itself along with sides of raita and salad.
In India, there are many different biryani recipes. Moreover, every region has its own version of biryani. Today I’m sharing one pot egg biryani that is an easy and simplified version of dum biryani, especially for beginners. In this post, I share step-by-step instructions to make egg biryani in a pot (kadhai) on the stovetop.
Just look at that fluffy rice, its visual appearance is no less than an authentic dum biryani.
This one pot egg biryani is basically Karnataka and Tamil Nadu style. This style is not restricted to just eggs, the recipe can be adapted to make any vegetable, paneer, soya chunks/granules, or meat (chicken or mutton) based biryani.
Unlike marinated vegetables or meat used in dum biryani, this egg biryani recipe does not need marination or base. The melange of whole spices, fresh herbs, and spice powders will surely leave you asking for more.
About One Pot Egg Biryani Recipe
This Egg Biryani Recipe is a simplified version of dum biryani.
Making a traditional dum biryani is a time taking process. So I make this version of egg biryani as it is one of the easiest, lip-smacking, and flavorful biryani. Traditionally a biryani is dum-cooked after layering partially cooked rice over marinated meat or vegetables or paneer.
The best part of this no-fuss recipe is that there is no layering process involved yet it tastes scrumptious.
In this One Pot Egg Biryani recipe, hard-boiled eggs are cooked with fragrant basmati rice along with a masala made with caramelized onions, tomatoes, curd, aromatic whole spices, herbs, and biryani masala thereby infusing maximum flavors to both rice and eggs.
While biryani’s best time to cook is on the weekends, this egg biryani dish can be made at any time.
This egg biryani recipe is a savior when I’m short of time yet desire to have a special meal or I’m not in the mood to cook an elaborate meal.
If I make it for dinner, I make sure to make some extra to enjoy the leftovers for the next day’s breakfast or lunch. Any biryani tastes best on the next day of preparation.
For bachelors and students, making this one-pot egg biryani is budget-friendly than their counterparts – veg and non-veg (chicken or mutton) biryani. All you need is eggs, rice, and a few spices to get cracking with this one.
Follow the recipe and the dish will be ready in under one hour from start to finish. I prefer to boil eggs, and prep the onions and aromatics while the rice is soaking.
Reasons to make
Easy and convenient to make
No marination or prep work needed
Beginners and Bachelors friendly recipe
Riot of flavors
Less time consuming
A crowd pleaser
Great option to make for lunch or dinner and pack in lunchboxes (kids and adults)
Protein-rich eggs makes the dish healthy
While the recipe takes care of the flavors, follow the tips to get wonderfully fragrant and separate fluffy long-grain rice. These tips are after a myriad of trials and errors.
Rinse the rice well to get rid of extra starch.
Soak the basmati rice for at least 30-60 minutes. It is a crucial step, as it reduces the cooking time and the rice grains expand while cooking. Do not soak the rice for more than 60 minutes.
Cooked basmati rice needs to be super fluffy, non-sticky, and should scatter like pearls.
Suggest you use heavy bottom cookware like a hard anodized kadhai or handi, a dutch oven, or a heavy stainless-steel pot. This allows for even cooking and prevents the masala or rice to burn at the bottom.
The color of this egg biryani will depend on the caramelized onions and your red chili powder.
This recipe will give you mildly spiced biryani. To increase or decrease the spice, adjust the quantity of ingredients as per your taste preference.
Once the rice is done, do not serve immediately. The rice is still hot and moist. If you mix, the rice grains will break. Let the biryani rest for 10-15 minutes. The rest period will allow the moisture to settle and rice grains will be non-sticky.
Boiled Eggs: This recipe calls for 3 boiled eggs. At home, you can adjust the count based on the preference of the family members.
Basmati Rice: Use aged and best quality basmati rice to make biryani. The aroma and visual appeal of any biryani depend on the rice.
While making biryani, I always prefer to use rice grains that are extra long. Also the age of the rice is crucial, select rice which is at least 1 year old. My personal favorite rice brand is Daawat Biryani Basmati Rice.
In short, the older and longer the rice grains, the better would be the biryani.
Fat: I prefer to use oil and ghee for some flavor and richness.
Onions: It is a very important ingredient to make a good biryani.
Whole spices: Bay leaf, cumin or shah jeera, cloves, cinnamon stick, green cardamom, stone flower, and star anise.
Tomatoes: It gives a nice base to the egg masala, but not mandatory.
Curd: Use fresh and thick yogurt, greek or plain yogurt. The slightly sour taste of the curd makes South Indian biryanis stand out.
Spice powders: Biryani Spice Mix: To add spice to the biryani, I have used turmeric powder, red chili powder, and Everest Shahi biryani masala. Use any good brand of biryani masala.
If you do not get this masala, then add garam masala powder or Tandoori Chicken masala for a unique taste.
Herbs & Seasoning: Mint, coriander leaves, and salt. Fresh herbs are a must in any biryani as they enhance the aroma and flavor.
How to make One Pot Egg Biryani
1. Take a large bowl. Add 1 cup of rice and rinse the basmati rice until the water runs clear.
2. Soak the rice in 3 cups of water. Meanwhile, boil the eggs.
3. Heat oil and ghee in a pan or kadhai over medium flame. When it is hot, add thinly sliced onions and saute until they turn a light golden color.
4. Reduce the flame to low and add the whole spices. Saute until aromatic.
5. Add ginger garlic paste and saute until the raw smell goes away.
Note: if the onions turn dark, add water to stop the cooking process.
6. Add coriander and mint leaves and saute for 10 seconds.
7. Add the turmeric powder and saute for 5 seconds.
8. Add the tomato puree and saute over medium flame.
9. Add green chilies and continue to saute until the moisture reduces and the oil separates.
10. Add curd and saute stirring continuously until oil is seen on the sides of the pan.
11. Add salt, red chili powder, and biryani masala. Saute for 5 seconds.
12. Turn the flame to high and add 2 cups of water (used to soak the rice).
13. Let the water come to a roaring oil.
14. Add the rice and gently mix.
15. Continue to cook on high flame until the water reduces and rice grains can be seen. Give a gentle mix.
16. Reduce the flame to low, cover the pan and simmer on low flame for 10 to 12 minutes. Turn off the flame and let it rest for 10 to 15 minutes.
17. Remove the lid and gently fluff the rice from the sides. Let it sit for 5 minutes uncovered.
18. Garnish the egg biryani with coriander leaves.
Egg Biryani is ready. Serve it hot with a raita or your choice of side dish.
Traditionally, any biryani is served with salan, raita, lemon wedges, and sliced onions on the side. The egg biryani also pairs well with most Indian curries and stir fry dishes like chicken curry, kadai chicken, chicken fry, ginger chicken.
You can store the leftover egg biryani in the refrigerator for 1-2 days. Store it in an air-tight container.
Before serving, reheat in a microwave or in a pan on the stovetop.
1. Put cuts/slits on the boiled eggs and fry them in a bit of oil, salt, and red chili powder.
2. Add a few drops of rose water or kewra water after the egg biryani is ready.
More Egg Recipes
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Easy One Pot Egg Biryani Recipe
- 2-3 numbers Eggs (hard boiled and peeled)
- 1 cup Rice (basmati or long grain)
- 2 tbsp Oil
- 1 tbsp Clarified butter (ghee)
- 1 medium Onion (thinly sliced)
- 1 medium Tomato (finely chopped or puree)
- 2-3 Green chilies
- 2-3 numbers Cloves (laung)
- 2 medium size Bay leaf (tej patta)
- 2-3 numbers Green Cardamom (elaichi)
- 1 inch Cinnamon stick (dalchini)
- 1 tsp Cumin (jeera)
- 1/8 cup Mint leaves (pudina)
- 1/8 cup Coriander leaves
- 2 tbsps Curd
- 1 tbsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1-2 tsp Biryani masala
- Salt to taste
- 2 cups Water
- Take a large bowl. Add 1 cup of rice and rinse the basmati rice until the water runs clear.
- Soak the rice in 3 cups of water. Meanwhile, boil the eggs.
- Heat oil and ghee in a pan or kadhai over medium flame. When it is hot, add thinly sliced onions and saute until they turn a light golden color.
- Reduce the flame to low and add the whole spices. Saute until aromatic.
- Add ginger garlic paste and saute until the raw smell goes away.
- Note: if the onions turn dark, add water to stop the cooking process.
- Add coriander and mint leaves and saute for 10 seconds.
- Add the turmeric powder and saute for 5 seconds.
- Add the tomato puree and saute over medium flame.
- Add green chilies and continue to saute until the moisture reduces and the oil separates.
- Add curd and saute stirring continuously until oil is seen on the sides of the pan.
- Add salt, red chili powder, and biryani masala. Saute for 5 seconds.
- Turn the flame to high and add 2 cups of water (used to soak the rice).
- Let the water come to a roaring oil.
- Add the rice and gently mix.
- Continue to cook on high flame until the water reduces and rice grains can be seen. Give a gentle mix.
- Reduce the flame to low, cover the pan and simmer on low flame for 10 to 12 minutes. Turn off the flame and let it rest for 10 to 15 minutes.
- Remove the lid and gently fluff the rice from the sides with a serving spoon. Let it sit for 5 minutes uncovered.
- Garnish the egg biryani with coriander leaves.
- Egg Biryani is ready. Serve it hot with a raita or your choice of side dish.