🍚 Egg Biryani

Name: Egg Biryani
Total time: 70 min
Yield: 4
Cuisine: India
Ingredients: 300 g basmati rice, soaked 30 minutes; 6 eggs, boiled and peeled; 2 large onions, thinly sliced; 150 g plain yogurt; 2 tsp garam masala; 1 pinch saffron in 2 tbsp warm water; 2 tbsp vegetable oil; Salt to taste

Origin: India

542kcal

per serving · 350 g

155kcal

per 100 g

21 gProtein6 g / 100 g

18 gFat5 g / 100 g

77 gCarbs22 g / 100 g

Egg biryani is a layered rice dish in which halved boiled eggs, browned onions and a spiced yogurt masala are sealed under fragrant basmati rice and steamed together. Saffron streaks the top layer gold, while garam masala gives warmth without heavy heat. It is served hot with sliced onion and lemon, often as a vegetarian alternative to meat biryani.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: egg, yogurt

Contains dairybecause of: yogurt

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

eggbasmati ricesaffrononionyogurtgaram masala

Recipe

4 servings70 min

Ingredients

300 g basmati rice, soaked 30 minutes
6 eggs, boiled and peeled
2 large onions, thinly sliced
150 g plain yogurt
2 tsp garam masala
1 pinch saffron in 2 tbsp warm water
2 tbsp vegetable oil
Salt to taste

Method

Parboil the rice in salted water until about 70% cooked, then drain.
Fry the onions in the oil until deep golden; set half aside.
Stir the yogurt, garam masala and salt into the remaining onions, add the halved eggs and cook 3 minutes.
Layer the rice over the egg masala, drizzle with saffron water and top with the reserved onions.
Cover tightly and steam on very low heat for 20 minutes, then fluff gently and serve.

How to make it lighter

Fry the onions in 1 tbsp oil instead of a deep layer of fat; 1 tbsp oil ≈ 120 kcal.
Use low-fat yogurt in the masala and add extra boiled egg whites for more protein.
Serve a measured cup of rice with a large cucumber-onion salad on the side.

History

Biryani developed in Mughal-era kitchens of the Indian subcontinent, and regional styles such as Hyderabadi and Lucknowi grew from that tradition. The egg version is a common home and restaurant variant across India today, especially where cooks want a quicker, meat-free biryani.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →