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Biryani, a rice dish usually made with Chicken / goat /egg, so here is the egg version of the spicy rice dish.

Again this is one of Aditi’s dish. Thanks!


  1. Onions (2 medium  finely chopped)
  2. Ginger Garlic paste  (3 tsps )
  3. Tomatoes (2 finely chopped)
  4. Green Chilies (3 long ones slit length wise )
  5. Coriander Leaves ( 1 Bunch)
  6. Oil
  7. Cinnamon  3inches
  8. Cloves (6 to 7 )
  9. Peppercorns  ( 6 to 7)
  10. Star Anise  2 leaflets
  11. Bay leaves  1 whole leaf
  12. Nutmeg  1 inch
  13. Garam Masala  1 tsp
  14. Red Chilli Powder – 1 tsp
  15. Turmeric Powder – 1 tsp
  16. Salt to taste
  17. Basmati Rice one cup


For the Rice:

  1. Add Oil in a pan/Cooker, fry the spices (Cinnamon, bay leaves, star anise, cloves, peppercorns) till there is the aroma of the spices.
  2. Add the green chilies fry for some time and then add onions and ginger garlic paste
  3. When onions turn brown add tomatoes and coriander finely chopped, fry for sometime.
  4. Add Garam masala, Turmeric powder and Red chilli powder
  5. Now add the rice mix in the masala.
  6. Add water (1 ½ glass) add 1 tsp salt.
  7. Close the lip of he cooker (wait for one whistle) if using a pan close and let the rice cook until it is cooked well.

For the Eggs:

  1. Take 4-5 boiled eggs and cut them in to quaters
  2. In a pan little oil, add a pinch of salt
  3. Garam masala, haldi and chilli powder once its fried, add the eggs and toss the pan until the masala sticks to the eggs on either sides.
  4. Place them on the done rice