Egg Bhiryani

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

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  • 1/2 cup - Ghee
  • 2 - Onions, slice and fry
  • 4 - Potatoes, slice and fry
  • 500 gm - Rice, basmati, fry
  • 6 - Cloves for grinding
  • 1/2-inch - Ginger for grinding
  • 6 - Chillies, red dry for grinding
  • 2 - Chillies, green for grinding
  • 2-3 sprigs - Coriander leaves for grinding
  • 2 pieces - Cinnamon for grinding
  • 1/2 tsp - Pepper corns For grinding
  • 1 tsp - Jeera/Cumin seeds for grinding
  • Salt to taste
  • 6 - Eggs, boiled and cut.

How to Make Egg Bhiryani

  • Heat ghee in a pan, and saute the sliced onions until crisp. Keep aside.
  • Now in the same pan, fry sliced potatoes, and keep aside.
  • Then add 1 tbsp ghee to a pan and saute the rice until brown.
  • Add some hot water and cook the rice.
  • In another pan, heat the remaining ghee and saute the ground masala until brown.
  • Now add the salt to taste and the cut boiled eggs.
  • Simmer for 5-10 minutes.
  • Then in a bowl, add one layer of the egg and masala, then layer it with rice, then add a layer of fried potatoes and sprinkle the fried onions.
  • Repeat the process for all the ingredients.
  • Now cook on a low flame for 1-2 minutes, until the moisture dries up.
  • Recipe Courtesy: Mangalorean Recipes