Sunday, November 30, 2014

Rice Bowl/Egg Biriyani

Egg Pulao, Rice mixed with rich spices and eggs, garnished with crispy fried onions is what the egg pulao is all about. We, South Asian’s look for variety of rice dishes for anytime of the meal in a day. This recipe is easy to prepare no layering is involved unlike other biriyani’s. It is bit hot, full of flavors and not very heavy, Basmati rice is preferred for making this dish. Fried scrumptious eggs, rice and crispy onions spread the aromas all over the kitchen.
    This is best relished on weekend with your favorite salads on side and a glass of wine with slow music on background. Make it for picnic or when you’re planning for beach, having food outside is just astounding. A slight variation of this recipe I tried with layering rice in case if you wish to check click on the link Egg dum biriyani with aaloo (potatoes)


  • 4 hardboiled eggs 
  • 250 gm rice (about 2 cups)
  • 6-8 tbsp oil
  • 2 tbsp yougurt
  • 2 medium size onions, chopped lengthwise
  • 4 tsp ginger garlic paste (2tsp each)
  • ¼ cup cilantro, chopped
  • 2 green chilies, roughly chopped
  • Whole spices (2 cinnamon sticks, 4 cloves, 5 peppercorns, ½ tsp cumin)
  • 2 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • Few saffron strands (soak in tbsp milk)
  • Salt to taste


Step 1: Soak rice for 30 minutes, drain and keep ready.
Peel the shells of eggs and cut into two halves and keep aside. Fry 1 onion till brown using 1 tbsp oil and keep aside, transfer onions to bowl and keep aside for garnishing.

Step 2: Add about 1 tbsp oil to same pan, add eggs, sprinkle 1 tsp chili powder, garam masala and toss them to coat well and turn off. 

Step 3: In a thick bottom wide mouth wok heat the remaining oil (4-5tbsp), add onion, green chilies, ginger garlic paste and fry till translucent in medium heat. Add yogurt, rice, cilantro, and stir for a minute don’t let gravy stick to the bottom. Now add 4 cups water, cover the lid and cook till rice is done in medium to low heat.

Step 4: It takes 12-15 minute, when the moisture is almost dry and see holes in rice it is time to shift the wok to heavy skillet add eggs, garnish with saffron and fried onion, mix, seal the lid, simmer for 8 minutes and switch off stove and allow it to rest on skillet for 5 minutes.

Serve hot with lemon wedges and raita
As I always say spices can be adjusted based on your spice level.
For perfect browned onions adapt deep frying/baking. (optional)


  1. The biryani looks pictorially delicious. I am sure it will turn out superlative when tried

    1. Tastes extremely yum if you are a spice lover. Am so glad you stopped by! Your appreciation means a lot. Heart felt thanks

  2. The biryani looks perfect. I love egg biryani... and your recipe sounds like something I could try. Will surely try it out soon.

    1. Hi Kimberly! I welcome eggs in any form anytime of the day:) Glad you like it! Big bunch of thanks

  3. Just looking at it is making me hungry big time! What a fantastic, wholesome and delicious meal, dear Anitha! :)

    1. Coming from a chef like you it has to be delicious. Big thanks for visiting blog dear maria!

  4. Replies
    1. Sending a big bowl your way...thanks much for visiting

  5. Love the simplicity of this biryani...boiled eggs are always a hit here:) You're inspired me!

    1. It'll be huge honour to inspire a chef like you...just an humble creation in my kitchen. Thanks much for visiting and for lovely appreciation.