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Simple Egg Biryani Recipe, Anda Biryani

Simple egg biryani recipe as the name suggests is pretty easy and simple to make. It doesn’t take a long time to cook unlike the other biryani varieties.
Course Main Dish
Cuisine Indian
Author Fareeha


  • 4 - 6 boiled eggs whole or cut into half
  • 3 cups basmati rice soaked for 30 minutes
  • 2 big onions finely sliced
  • 1/2 cup oil / ghee
  • 1 tbsp ginger garlic paste
  • 1 cup yogurt
  • 2 tbsp biryani powder
  • salt to taste
  • whole garam masala 2 cloves, 2 cardamom, 1 tsp shahi jeera, 1 tsp cumin seeds, 1 inch stick cinnamon, 1 bay leaf
  • handful of coriander leaves
  • handful of mint leaves
  • pinch of saffron soaked in little hot milk
  • 2 tbsp ghee
  • juice of 1 lemon


  • Heat oil/ghee in a pan and fry the onions till brown. Remove the onions with a slotted spoon and set aside.
  • In the same pan add the ginger garlic paste and fry till raw smell vanishes.
  • Next add in the yogurt, biryani powder and salt. Stir well and cook till oil starts separating and floating in top of the gravy.
  • Remove the gravy from the pan and set aside.
  • In the same pan, add some biryani powder and oil, if necessary. Mix well.
  • Add the eggs to this masala and cook till coated well.
  • In a large enough vessel, add sufficient water. Add salt, whole garam masala and little oil.
  • Bring the water to a boil and add the soaked basmati rice. Parboil the rice to 80%. The rice should be cooked yet feel a little grainy.
  • Strain and remove the excess water.
  • In a pan, spread half the rice at the bottom, pour the prepared gravy, spread half the fried onions.
  • Spread the remaining rice, remaining onion, coriander leaves, mint leaves, saffron milk, ghee and lemon juice.
  • Place the eggs on top. Cover tightly. Either with a foil or seal the lid with chapati dough.
  • Cover and cook on extremely low heat for 15 minutes.
  • Wait for 10 more minutes before opening the cover.
  • Open the lid, mix very gently one portion of the rice and serve hot.