Egg Briyani


If you simply don’t have the time cook a meat briyani, egg briyani is the easiest and fastest alternative. This Christmas serve your guests your masterpiece!  Note – In the photograph, the masala and the eggs are separate but it would taste better if they are mixed together as in the recipe.

Preparation time: 25 minutes

Cooking time:   15 minutes

Serves:   4


4 large eggs

½ teaspoon turmeric powder

1 large onion, finely chopped

2 green chillies, chopped

½ teaspoon salt

1 teaspoon Thirumala Ghee


2 teaspoons Thirumala Ghee

2 large onions, sliced

2 tomatoes, chopped

4 green chillies, slit lengthwise

1 tablespoon garlic-ginger paste

1 teaspoon salt

Handful mint leaves, finely chopped

Handful coriander leaves, finely chopped

2 tablespoons yoghurt

1 ½ teaspoon biryani masala or meat curry powder

4 hardboiled eggs, shelled


2 teaspoons Thirumala Ghee

3 cardamoms

2 cloves

1 stick cinnamon

1 large onion, sliced

500 g basmati rice, washed thoroughly and soaked for 3 hours

1000 ml water

1 ½ teaspoon salt

1 teaspoon egg yellow colouring or generous pinch of saffron


60 g fried onion

3 tablespoons chopped coriander leaves

3 tablespoons chopped mint leaves


  1. TO MAKE THE OMELETTE, beat the eggs with turmeric powder, onion, green chillies and salt in a bowl.
  2. Heat a pan with Thirumala Ghee.
  3. Pour the egg mixture and make a large omelette.
  4. When it is done, remove to a plate. Cool it lightly, roll up and cut into 1 cm-thick pieces. Keep it aside.
  5. TO MAKE THE EGG MASALA, heat Thirumala Ghee in a wok.
  6. Add onion slices and sauté well till it turns golden brown.
  7. Add green chillies, chopped tomatoes, ginger-garlic paste, and salt.
  8. Cover and cook until tomatoes become soft and mushy.
  9. Add chopped mint and coriander leaves, yoghurt and briyani masala. Combine well and cook for about 2 minutes.
  10. Add boiled eggs and shredded omelette. Mix until the masala coats the eggs well.
  11. Adjust salt if necessary.
  12. TO COOK THE RICE, heat Thirumala Ghee and fry the whole spices until aromatic.
  13. Add the onion slices, and sauté till it turns golden brown.
  14. Add drained rice and stir continuously for 2-3 minutes in a low flame.
  15. Add water, salt and colouring and cook till rice is done.
  16. Fluff up the rice and discard all the whole spices.
  17. TO SERVE THE BIRYANI, place rice on a plate. Mix through with one hardboiled egg along with the masala and shredded omelette. Sprinkle with fried onion, coriander and mint leaves
  18. Preferably serve with raita or a pickle.


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