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When I think of Biriyani, it reminds me of too many biriyani parties we uses to have while I was in Mumbai. Let it be from the restaurant, caterers,street stalls; every biriyani has its own unique taste and smell. And this nostalgic thought made me come up with a Mumbai style egg biriyani prepared my own way.

Checkout the recipe below and so share your feedback if you try it.






  • Eggs: 4 or 5
  • Basmati rice: 1 cup
  • Potato: 1 large
  • Onion: 1 sliced
  • Tomato: 1 chopped
  • Ginger garlic green chilli paste: 1 1/2 tbsp
  • Bay leaf: 2
  • Star anise:1
  • Cloves: 4
  • Green cardamom: 3
  • Kashmiri chilli powder: 1 n 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Biriyani masala : 1 tbsp
  • Salt: for taste
  • Coriander leaves: 3 tbsp finely chopped
  • Mint leaves: 1 tbsp finely chopped
  • Fried onions: 1 tbsp
  • Saffron : few strands
  • Milk: 1 tbsp
  • Ghee: 1tsp
  • Oil: 6 to 7 tbsp


  • Hard Boil eggs, peel the shell, slice the eggs and keep aside.
  • Soak rice in water for 30 mins.
  • Heat a small pan,add 1 tbsp of oil, add half of ginger garlic green chilli paste, 2 tsp of coriander leaves and toss for few seconds.Add 1/2 tsp each of kashmiri chilli powder and biriyani masala. Add the sliced eggs and toss till the eggs are coated well in spices n start to get fried. Remove to a bowl and keep aside.
  • In the same pan add 2 tbp more of oil, peel and cut the potatoes into medium size chunks and fry them in the oil till it changes color. Drain and keep aside.
  • Heat a stockpot, add 4 tbsp of oil, add bay leaves, star anise,cloves and cardamom along with the remaining ginger garlic green chilli paste. Toss till the raw smell goes off.
  • Add sliced onions with some salt. Cook till onions turn light brown.
  • Add turmeric powder, kashmiri chilli powder, coriander powder and biriyani masala. Mix well.
  • Add tomatoes and cook till the tomatoes are soft and mushy.
  • Now add 1 tsp coriander leaves and the fried potatoes and mix well.
  • Add the soaked rice and a tsp of ghee. Mix well with the masala.
  • Add 1 n 3/4 cup of water for 1 cup of rice. Add enough salt( the water should taste a bit more salty to get it balanced). Cover and cook on medium flame for 10 to 12 mins. Check in between for the level of water or rice getting overcooked.
  • When the rice is cooked and the water is all dried up, add the fried eggs on top. Sprinkle coriander leaves,mint leaves and fried onions. Also add saffron milk and cover and keep the heat on low for 10 mins.
  • Serve with raita or salad.



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