Indian Egg Biryani

500 gms Basmati Rice
8 Eggs
1 tsp fired onion
1 tbsp Ginger garlic paste
4 Green Chillies
1 tsp Fresh Coriander or Cilantro Leaves

1 bunch mint leaves
1 tbsp oil
3 tsp Clarified Butter (Ghee)


1 large Onion

2 cup Plain Yogurt
1 to taste Salt
1 tsp biryani masala powder


1 Small Stick Cinnamon
4 -5 Cloves
2 Cardomom
1 tsp cumin



Wash and soak rice for atleast ½ hour
Boil eggs. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.

In a kadai or pot, heat the clarified butter or oil. And spices and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala and curd and cook.

In the same masala measure 1 1/2 times the amout water to rice and bring it to boil.
Add soaked rice and mix well and cook covered till rice is done.

In a Pan add oil, red chilli powder, salt and eggs, besan and fry until the eggs get coated with the spices.
Remove the eggs and set aside.

Top Hot Rice with eggs.   Serve with any Raitha.

(Raitha: Plain yogurt mixed well with chopped onions or cumcumber or tomatoes or the in combinations of one or all, add salt and a pinch of garam masala power.  Mix well and serve with the Egg Biryani)