Hyderabadi Egg Biryani

Egg Biryani is a flavorful and delicious Indian rice preparation where rice is cooked with a spicy egg layer. It is super easy to make at home.

Hyderabadi Egg Biryani

Hyderabadi Egg Biryani

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 3 cups Long Grain Basmati rice

  • 1 tbsp Ghee

  • 2 tsp Salt

  • 2 tsp Lemon juice

  • 6 cups Water

  • 3-4 drops Kewra essence

  • For the Masala:

  • 2 tbsp Oil

  • 3 tbsp Ghee

  • 1 and 1/2 cup Onion Chopped

  • 2 Green chilli Slit into halves

  • 2 tsp Ginger garlic paste

  • 1 cup Tomato Chopped

  • 2 tsp Coriander powder

  • 1 tsp Red chilli powder

  • 1 tsp Turmeric powder

  • 1 tsp Garam masala powder

  • 1/2 cup Curd

  • Salt to taste

  • 8 Boiled eggs Peeled

  • Oil for frying eggs

  • For layering:

  • 1 pinch Saffron Soaked in 1/4 cup milk

  • 1/2 cup Browned onion

  • 2 tbsp Coriander Chopped

  • 2 tbsp Mint Chopped

  • 10-12 Fried Almonds

  • 10-12 Fried Cashew nuts

  • 15-20 Fried Raisins


  • Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides.
  • Be careful while frying the eggs as they splatter a lot.
  • You can cover the pan with a lid while the eggs are frying.
  • Heat oil and ghee in a pan.
  • Add onion and fry till translucent.
  • Add green chilies and ginger garlic paste and fry till the raw smell of ginger and garlic is gone.
  • Add tomatoes and fry for a minute.
  • Add coriander powder, red chilli powder, turmeric powder, garam masala powder along with curd and little water and cook till the oil starts to separate from the sides.
  • Add eggs and cook for another minute.
  • The masala should not be too dry at this stage.
  • Wash the rice and soak in enough water for an hour.
  • Drain the water.
  • Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.
  • Drain the rice and layer it over the egg masala.
  • Sprinkle saffron soaked in milk, browned onions, coriander, mint , fried almonds, cashew nuts and raisins on top.
  • Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.
  • Remove the lid of the pan and give the Biryani a gentle mix.
  • Garnish with fresh coriander.
  • Serve Hyderabadi Egg Biryani hot with raita


  • Use the best quality rice to make biryani.
    Use a heavy bottom pan to assemble the biryani. The biryani needs to be cooked for 40-45 minutes on low heat.
    Always wipe the eggs before frying them. It will prevent them from spluttering. Also, make sure to poke them with a fork or tooth pick before frying.
    Golden fried onions or Birista is a very important ingredient to make a good biryani.
    Do not stir the rice much while cooking otherwise it will break the grains.

Leave a Reply