Egg biryani is an Indian dish that originated from Hyderabad, but it has spread to other parts of India.
What Is The Origin Of Egg Biryani?
The history of this dish can be traced back to 17th century Mughal Empire.
The first written mention of egg biryani was found in the book “Kitab-us-Saif” by Maulana Muhammad Qasim Nanotvi, which describes the preparation of the dish as early as 1672.
It reads, “It consists of meat, vegetables, eggs, ghee or clarified butter … boiled together”.
Nanoti wrote that he had tried making egg biryani himself, but only managed to get the dish right after much experimentation.
- 1 cup basmati rice (uncooked)
- 4 cups water (200 ml)
- 5 tablespoons oil (125 ml)
- ¾ teaspoon salt
- ½ tablespoon turmeric powder
- ½ tablespoon black pepper powder
- 1 large onion finely chopped (60 grams)
- 10 cloves garlic minced (50 grams)
- 8 small tomatoes peeled and diced (250 grams)
- 1/3 cup coriander leaves (15 grams)
- 5 green chillies slit lengthwise (optional) (15 grams)
- 20 medium sized hardboiled eggs (cut into halves)
- Juice ½ lime (½ lemon)
- 1/4 cup fresh cream (25 grams)
- 2 teaspoons garam masala (optional)
- Pepper powder
- Ginger paste (½ tsp per serving)
- Red chili flakes (to taste)
- Oil (for frying)
- Lemon juice (for garnish)
- Coriander leaves & mint leaves (garnish)
How Is Egg Biryani Prepared?
The egg biryani recipe makes use of eggs and spices as its main ingredients.
It starts by adding hot water to basmati rice.
Once the rice is fully hydrated, onions are added along with tomatoes, ginger and garlic paste.
The mixture is left to simmer until all flavors have melded together.
Next, you add your eggs to this base and cook them for about five minutes before removing them from the heat.
You can either serve the eggs straight away or leave them to cool down slightly so they don’t break when you stir them into the rice.
When the eggs have cooled off enough, you fold them through the rice using a spatula.
Then, you finish cooking the whole thing on low heat for another 15-20 minutes while stirring continuously to ensure everything cooks evenly.
Finally, you garnish the dish with some fresh coriander leaves and serve with a dollop of plain Greek yoghurt.
What Are The Key Ingredients In Egg Biryani?
The main ingredients in this egg biryani include eggs, onions, tomatoes, spices, basmati rice, and ghee (clarified butter).
There are also optional ingredients like raisins or almonds, which can be added as garnishes at the end of cooking.
Here’s how you make egg biryani on your stovetop:
- Warm up some clarified butter in a pot over medium heat.
- Add chopped onion and sauté until translucent.
- Add chopped garlic and ginger paste, followed by ground coriander, turmeric powder, cumin seeds, red chilies, salt, and pepper.
- Sauté for another minute.
- Pour in 1 cup water, cover the pan with a lid, and let simmer for about 5 minutes.
- Add 2 cups diced tomatoes, stir well, and cook covered for 10 more minutes.
- Remove the lid and add one whole egg per person, stirring well.
- Cover again and continue to cook for 2-3 more minutes.
- Next, pour in half a cup of hot water into a separate bowl and mix in the remaining two cups of diced tomatoes, along with 3 tablespoons of milk, yogurt, and garam masala.
- Stir well and return to the pot.
- Replace the lid and let steam for another 20 minutes.
What Is The Cooking Time For Egg Biryani?
This egg biryani recipe takes about 2 hours to cook because you start by making the spicy tomato sauce base first before adding eggs, rice, and spices.
You can prepare this on the weekend so dinner will be ready when your family comes home from work Monday through Friday.
What Is The Serving Size For Egg Biryani?
The serving size for egg biryani depends on how much you want to eat at one sitting.
If you’re making this as part of your weekly menu plan, keep in mind that most recipes call for two servings per person.
This means if you have four people eating, each will need eight eggs (two per person), plus some spices.
You can use more or less depending on your preference, but remember that there are 16 grams of protein in every large egg!
If you make this recipe as part of your daily diet, you should aim to get about 20 percent of your total calorie intake from protein.
That way, your body will be getting all the essential amino acids needed to build muscle and stay healthy.
Serving sizes for egg biryani
- 1/4 cup basmati rice
- 1 tablespoon oil
- 8 whole eggs
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 small onion chopped fine
- 1 stalk curry leaves, finely minced
- Juice of 1 lime
- 1/2 cup water
- 1/2 cup fresh coriander
- A few drops of green food coloring
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Oil for frying
- Cilantro for garnishing
Step 1 – Wash the rice thoroughly under running tap water until no trace of dirt remains.
Leave aside for 10 minutes before draining off the excess water using a strainer and pat dry with paper towels.
Step 2 – Heat up the pan over medium heat.
Add the oil, followed by the onions and allow them to cook for five minutes until they turn light brown.
Stir occasionally to prevent sticking.
Once the onions are lightly colored, add the ginger-garlic paste and fry for another minute, stirring frequently to avoid burning the garlic.
Now add the tomatoes and stir well so that they combine evenly with the onions.
Allow everything to simmer together for 5 minutes.
Step 3 – While the vegetables are cooking, prepare the rest of the ingredients.
Crack open the eggs into separate bowls and beat them gently.
Next, mix in the salt, turmeric powder, black pepper, and chilli powder.
Add these spices to the beaten eggs and whisk well.
Also add the curry leaves, lime juice, coriander, and green food coloring to the mixture.
Mix well again.
Step 4 – In a bowl, soak the rice grains in the water for 15 minutes.
Drain the excess water out using a sieve or strainer.
Step 5 – After adding the soaked rice to the vegetable mixture, bring the contents of the pan to a boil.
Reduce the heat to low and let the mixture simmer for 8–10 minutes uncovered.
This step allows the flavors of the spices to infuse into the vegetables.
Step 6 – When the liquid reduces and thickens slightly, remove the pan from the stovetop.
To do this, place a damp cloth over the lid.
Cover the pan tightly with the towel and leave it undisturbed for 30 seconds.
Step 7 – Remove the towel and carefully tilt the pan to pour the contents onto a plate.
Garnish with coriander leaves and serve immediately.
How Many Calories Are In Egg Biryani?
The calorie count depends on how much rice you use.
If you’re eating just one portion, it will have around 200-300 calories.
If you eat two portions, it would be about 500-600 calories per portion.
For three or more portions, expect this number to go up.
For example, if you order half a kilo (about 1 pound) of basmati rice at your local restaurant, it should serve six people.
You can calculate the calories by multiplying 0.5 x 1000 = 500 calories.
So, if you want to make a larger quantity, you can either multiply the amount of rice by the number of servings you plan to make, or buy just enough rice so that you can divide it into 6 equal pieces before cooking.
Calories in different types of rice
- Basmati: 400 calories/cup
- Long grain rice: 350 calories/cup
- Medium grain rice: 300 calories/cup
- Short grain rice: 250 calories/cup
You may also need to add some extra oil while cooking the rice if yours doesn’t come pre-salted.
The total calorie count will increase accordingly.
What Are The Health Benefits Of Egg Biryani?
Egg biryani can be considered one of the best healthy meals you can eat because eggs provide high protein content, which helps build muscle mass.
The amino acid arginine also contains anti-inflammatory properties and supports your immune system by reducing inflammation.
The spices used in this recipe help boost the absorption rate of nutrients as well.
Egg biryani not only boosts your metabolism, it also provides essential minerals like iron, zinc, calcium, magnesium, selenium, and potassium.
This makes egg biryani a great diet choice if you’re looking to lose weight or maintain a healthy body weight.
Nutritional value per serving size
- Calories: 250
- Protein: 17 g (6% Daily Value)
- Carbohydrates: 31 g (8% Daily Value)
- Fat: 12 g (21% Daily Value)
- Dietary fiber: 1 g (0% Daily Value)
- Sodium: 320 mg (11% Daily Value)
- Vitamin D: 0 IU
- Folate: 7 mcg (1% Daily Value)
- Potassium: 688 mg (20% Daily Value)
- Iron: 3.5 mg (15% Daily Value)
- Zinc: 2 mg (7% Daily Value)
- Selenium: 35 mcg (10% Daily Value)
Ingredients needed for egg biryani recipe
- ½ cup basmati rice
- 4 large eggs
- ¼ tsp turmeric powder
- ⅛ tsp black pepper powder
- ⅛ tsp cayenne pepper powder
- 1 tbsp olive oil
- 1 medium red onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups diced tomatoes
- Salt to taste
- Olive Oil spray
- Fresh coriander leaves for garnish
- Coriander seeds for sprinkling over top
You will need these ingredients below to make egg biryani.
- Basmati rice
- Turmeric powder
- Black pepper powder
- Cayenne powder
What Are The Side Effects Of Egg Biryani?
The classic egg biryani contains eggs, which can be harmful if consumed by people who have allergies or food sensitivities.
The eggs may cause allergic reactions such as hives, swelling of the lips, tongue, throat or eyes, shortness of breath, wheezing, nausea, vomiting, diarrhea, abdominal pain, itching, joint pains, and even anaphylaxis (an extreme reaction).
In addition, eating raw eggs can lead to salmonella poisoning, so cooking them thoroughly is important.
It’s also possible that you might experience some gastrointestinal discomfort after consuming this dish, especially if you eat it hot.
If you do notice any symptoms, consult your doctor immediately.
- If you suffer from heartburn, you should avoid eating too much spicy foods like egg biryani.
- Spicy foods increase acid production in the stomach, which can irritate the lining of your esophagus.
- You shouldn’t consume egg biryani while breastfeeding because its high fat content could make your milk less nutritious.
There aren’t many recipes on the internet that include eggs, so we decided to create our own version using only healthy ingredients.
We hope that you enjoy preparing this tasty and easy-to-make egg biryani!
Is Egg Biryani Safe For Pregnant Women?
The answer depends on whether you’re cooking this recipe while pregnant or not.
If you’re not pregnant, there isn’t much risk in eating egg biryani because eggs aren’t known to cause any problems when consumed by adults.
However, if you’re pregnant, make sure not to eat raw eggs as they can contain Salmonella which may be harmful to your baby.
In addition, raw meat and poultry are also risky during pregnancy so it’s best to avoid them entirely.
If you do decide to consume these foods, cook them thoroughly before consuming them.
How many eggs should I take?
There isn’t a certain amount of eggs you need to consider taking per day, but experts recommend limiting yourself to three large eggs per day (about six medium-sized eggs).
This helps ensure the proper balance of protein, fat, and carbohydrates needed to fuel growth and development in your growing fetus.
You shouldn’t worry about overdoing it either, since eggs have been linked to increased fertility and improved outcomes for both mother and child.
Does egg biryani contain alcohol?
No, egg biryani doesn’t contain any alcohol at all.
Some people might think that because egg biryani contains onions, garlic, ginger, tomatoes, and spices like cardamom and cinnamon, it must contain some form of alcohol.
But no, none of those ingredients actually contain alcohol themselves.
So why does the name “biryani” mean anything alcoholic? Well, according to Wikipedia, biryanis are traditionally made with lamb, beef, chicken, or fish.
So even though egg biryani doesn’t include alcohol, it still fits the traditional definition of being a biryani.
Is Egg Biryani Safe For Children?
For this recipe, we’re using mild curry powder.
If you have allergies or sensitivities to spices such as cumin, coriander, cardamom, nutmeg, or mace, we recommend substituting them with the following amount of your favorite spice instead:
- 1/4 teaspoon ground black pepper – substitute 1/8 teaspoon of your favorite white peppercorn
- 1/2 teaspoon cinnamon – substitute 1/4 teaspoon of your favorite ground cinnamon
- 1/4 teaspoon saffron threads – substitute 1/8 teaspoon of your favorite dried red chili flakes
- 1/6 teaspoon cloves – substitute 1/8 teaspoon of your favorite whole allspice berries
- 1/4 teaspoon caraway seeds – substitute 1/4 teaspoon of your favorite ground fennel seed
If you do not like eggs at all, try these recipes:
Mushroom Egg Fried Rice (vegan)
Lentil Curry with Vegetables (gluten-free)
Cauliflower Tikka Masala (meatless)
Zucchini Pakora (vegetarian)
- 1 Pan
- 2 cups basmati rice
- 6 eggs
- 2 tablespoons ghee
- 2 onions
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 2 bay leaves
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 2 teaspoons kosher salt
- 1.5 teaspoons garam masala
- ½ cup plain yogurt
- 1.5 teaspoons ginger
- 1.5 teaspoons garlic minced
- 2 cups water
- ½ cup cilantro leaves
- 1 tomato diced
- After rinsing, soak the rice for 20 minutes in 4 cups of water. After 20 minutes, completely drain the water.
- The eggs are hardboiled while the rice is soaking. Water, 1 cup, to the Instant Pot. Eggs are placed on top of the trivet. With the pressure valve set to sealing, secure the Instant Pot cover. Set the Instant Pot for five minutes of high pressure cooking (hi). Open the Instant Pot once the residual pressure has been released naturally for five minutes. Pick up the Instant Pot insert with a pair of heat-resistant mitts and set it in the sink. The eggs can be submerged in ice water or given a 2-minute cold water bath. Peel the eggs once they are safe to handle. The hard-boiled eggs should be given 3 shallow slices, then set aside.
- Add ghee and switch the Instant Pot to the sauté setting. Add the onions and cook for 10 minutes, or until they are light golden brown. Take out and set aside half of the onions. You may use an air fryer to make perfectly golden fried onions if you have one.
- To get rid of any onion browning from sautéing, deglaze the pot’s bottom. To help the Instant Pot properly come to pressure and avoid the dreaded “BURN” display, add 1 to 2 teaspoons of water to any stuck, browned portions.
- Add the bay leaves, cumin seeds, and black peppercorns, and sauté for one minute. Red chilli powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes, and yoghurt should be added after turning the Instant Pot off. Re-mix thoroughly to deglaze the saucepan.
- Mix in the eggs, then add the spices to coat the eggs. Spread the rice out evenly after adding it. Gently stir in the water, making sure that the majority of the rice is submerged. Turn the pressure valve to sealing and then shut off the Instant Pot. Pressure 5 minutes of cooking on low heat are followed by a 5-minute natural pressure release. Open the Instant Pot and let the last of the pressure out. On top, evenly distribute the reserved caramelised onions and saffron milk. Finish with any leftover cilantro. Enjoy hot with raita and a wedge of lemon.
- Whisk the yoghurt in a medium dish to prepare the raita. Mix well before adding onions, tomatoes, salt, and sugar. cilantro is a good garnish.