Saturday 6 August 2016

Egg Biryani Recipe/Thattukadai Egg Biryani/Street Food Style Egg Biryani/Muttai Biryani

Everybody loves biryani, especially when it comes to egg biryani it’s a delightful choice for eggetarians. This egg biryani is a very easy and quick recipe that can be made as lunch box recipe as well. The aroma and flavor of this egg biryani will surely make you hungry. Do try out as lunch menu for one Sunday afternoon and post your comments here. Meanwhile check out biryani varieties here and other non vegetarian recipes here.

Here’s how to make Egg Biryani with step by step photos…

1 large thinly sliced
Green Chillies
2 slit Length wise
Ginger Garlic Paste
1 tbsp
2  chopped
½ cup
Chilli Powder
2 tsp
Turmeric Powder
½ tsp
1 tsp
Mint Leaves
One handful
Coriander Leaves
One handful finely chopped
Lemon Juice
For taste
As needed
4 tbsp

For Rice
Basmati Rice
1 cup
1 or 2
Cinnamon Sticks
Bay leaf
Star anise
½ or 1
As needed

For Tempering
Bay Leaf
1 small piece
Fennel Seeds
1 tsp
Black Pepper
1 tsp
Preparation time: 10 minutes                              Recipe Course: Main Course
Cooking Time: 30-35 minutes                              Recipe Cuisine: Indian
Serves: 3
Author: Priya Anandakumar

Wash and soak the basmati rice for 25-30 minutes.

Boil the eggs, peel the shell and keep it aside. Check out how to make perfect boiled eggs here.

Cook the rice with plenty of water along with the ingredients mentioned above in the table. That is cloves, cinnamon, cardamom, cloves, bay leaves, salt. When the rice is 3/4rth cooked switch off the stove. Drain the water and keep it aside.

Heat oil in kadai, add the peeled eggs and fry it in oil. Add ¼ tsp of turmeric powder and fry the eggs evenly on all the sides.

The eggs will turn to golden colour, at that  time remove the eggs to a plate and keep it aside.

Now to the same kadai, add the ingredients mentioned for tempering, that is cloves, cinnamon, fennel seeds, bay leaf, black pepper and fry until nice aroma fills the room.

Now add the onions, green chillies and fry until the onions turn to golden brown colour.

Add ginger garlic paste and sauté well until the raw smell vanishes.  Add finely chopped coriander leaves and sauté well.  

Add the diced tomatoes and sauté well until it turns mushy.

Now add the red chilli powder, turmeric powder, garam masala powder to the onion and mix thoroughly.

Add the yogurt/curd, salt and mix well.

Now add the fried eggs to the masala and give a good stir. I slit the eggs hear n there and then added it to the masala. Wait until the masala gets thicker. 

Add the cooked rice, mint, coriander leaves and toss well until the masala is spread and coated evenly all over the rice.

Finally check the taste and add required amount of lemon juice and toss the rice.

Cover and cook for 3-5 minutes or until the rice is cooked well.

Yes, delicious, spicy and tasty Egg biryani is ready to be enjoyed. Serve it hot with a bowl of raita, piece of lemon and sliced onions and carrots.

Here’s the bowl of totally irresistible and tempting Egg Biryani.

Thank you all for visiting my space, please come back again for more delicious, tempting and lovely recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…


  1. Delicious egg biriyani....!

  2. Tried this at home. Tastes great... Thanks for the recipe Priya.

    1. Thanks a lot Ashok for trying the recipe and letting me know. Pls keep visiting Priyas Virundhu for more delightful recipes...


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