Egg Briyani


Egg Briyani

Kerala style egg briyani
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Prep Time 45 minutes
Total Time 45 minutes
Cuisine Kerala
Servings 4 people


  • 5 Eggs
  • 2, medium Onions finely sliced
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 2, large Tomatoes chopped
  • 2, large, Green chilly chopped
  • 1 tsp Chilly Powder
  • 1 tbsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 2 to Biriyani Masala Powder
  • Salt as required
  • Curry leaves a little
  • 1 cup Curd
  • 1 ½ Basmati rice
  • 2 Bay leaves
  • 1/4 cup Mint leaves chopped
  • 4 to Ghee
  • 1 stick Cinnamon
  • 2 Green cardamoms
  • 3 Cloves
  • Cashew nut and raisins for garnishing
  • Coriander leaves as required


  • Boil the eggs for about 15 minutes (add a little salt while boiling the eggs to prevent it from cracking). Remove the shells and cut each egg into 2 halves, keep it aside.
  • Heat ghee in a deep pan. Add cinnamon, cardamom, cloves and bay leaves and sautT for a minute.
  • Add the onions and sautT till color changes. Add the green chili, curry leaves, ginger -garlic paste and sautT till fragrant.
  • Add the tomatoes and sautT for two minutes. Add mint leaves and continue to sautT for 2 minutes. 5)Add chilly, Coriander, Turmeric, Biriyani Masala Powder and sautT for a minute.
  • Add curd and sautT for a minute.
  • Add one cup of water and salt.
  • When water comes to a boil, add the rice mix well. Cook for five minutes.
  • Reduce heat and stir in the rice gently.
  • Add pepper powder on the eggs and add it to the rice and keep it covered for five minutes or till the rice is done and all the moisture has been absorbed.
  • Garnish with coriander leaves, cashews and raisins.
  • Serve with Raitha, Pickle and Pappadam.
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