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    Home » Recipe Index » Biryani

    Scrambled Egg Biryani

    Posted on Jul 24, 2016 · Last Updated on Mar 11, 2024 by Sharmila Kingsly

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    Scrambled Egg Biryani is a delightful alternative to traditional biryanis. It offers a tasty and filling meal with a satisfying combination of spices and textures. Enjoy this unique biryani with your favorite side dishes and relish the flavors!

    Scrambled Egg Biryani

    How to make Scrambled Egg Biryani

    Prepare Biryani

    Heat a heavy bottomed pan with oil. Once its hot add the whole spices along with cashew nuts. Sauté until golden. Next add green chili and sauté for few secs.

    Saute whole spices and green chilli in oil

    And then add onions. Cook until onions are glossy.

     add onions. Cook until onions are glossy.

    Next add tomatoes and cook until they are soft.

    add tomatoes and cook until they are soft.

    Add ginger garlic paste and cook till raw smell leaves.

    Add ginger garlic paste and cook till raw smell leaves.

    Next add Mint and coriander leaves. Saute till the leaves shrink.

    Next add Mint and coriander leaves. Saute till the leaves shrink.

    Add the spice powders for biryani along with the required salt.

    Add the spice powders for biryani along with the required salt.

    Now add yogurt and combine everything together. Cook for a min.

    add yogurt and combine everything together. Cook for a min.

    Soak basmati rice for 30 mins. Wash and drain excess water and then add the soaked basmati rice. Combine everything together and cook for a min.

     add the soaked basmati rice.

    Next add the measured water and cook in a medium flame.

    Next add the measured water and cook in a medium flame.

    Prepare the Scrambled Eggs:

    1. As the biryani gets cooked lets prepare the scrambled eggs. In a pan add oil , once its hot add onions and saute for a min.

    2. Next add ginger garlic paste and saute till raw smell leaves.

    saute onions in oil
    add ginger garlic paste

    3. Now add chopped tomatoes and cook for 2 mins.

    4. Next add turmeric powder, pepper powder and the required salt. Combine and cook for few secs.

    add tomatoes and cook for a min
    add spice powders

    Move the masala to an edge and break open 3 eggs. Scramble and cook the eggs.

    Once the eggs are cooked combine everything and switch off. Garnish with coriander leaves.

    break open 3 eggs
    scramble and cook

    Combine Rice and Eggs:

    The water is now evaporated and biryani is cooked. Switch off.

    biryani is ready

    Add the scrambled eggs to biryani and gently fluff rice.

    add scrambled eggs and cook

    Steam the Biryani:

    Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 10 mins and switch off.

    Let the pot remain closed for another 30 mins and then open.

    Delicious Scrambled egg biryani is now ready.

    Egg burji biryani

    📖 Recipe

    Scrambled Egg Biryani
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    5 from 1 vote

    Scrambled Egg Biryani

    Scrambled Egg Biryani is a delightful alternative to traditional biryanis. It offers a tasty and filling meal with a satisfying combination of spices and textures. Enjoy this unique biryani with your favorite side dishes and relish the flavors
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Main Course
    Cuisine: Indian
    Servings: 3
    Calories: 345kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 1 cup Basmati Rice
    • 1 tbsp Ginger Garlic paste
    • 2 Tomato
    • ¼ tsp Turmeric powder
    • 1 tsp Garam Masala
    • 1 tsp Chilli powder
    • ½ cup Coriander leaves +Mint Leaves loosely packed
    • Salt to taste
    • 1 tbsp Oil
    • 2 cups Water
    • 1 tsp Fennel Seeds
    • 1 Bay Leaves
    • 2 Cardamon
    • 1 inch Cinnamon stick

    Scrambled Eggs

    • 3 Egg
    • 2 Onions
    • ½ tsp Garam Masala
    • ½ tsp Chili powder
    • ½ tsp Pepper
    • ¼ tsp Turmeric powder
    • 2 tbsp Coriander leaves to garnish
    • 1 tsp Ginger garlic paste
    • 1 tsp Shahi Jeera
    • Salt as needed

    Instructions 

    Prepare Biryani

    • Heat a heavy bottomed pan with oil. Once its hot add the whole spices along with cashew nuts. Sauté until golden.
    • Next add green chili and sauté for few secs.
    • And then add onions. Cook until onions are glossy.
    • Next add tomatoes and cook until they are soft.
    • Add ginger garlic paste and cook till raw smell leaves.
    • Next add Mint and coriander leaves. Saute till the leaves shrink.
    • Add the spice powders for biryani along with the required salt.
    • Now add yogurt and combine everything together. Cook for a min.
    • Soak basmati rice for 30 mins. Wash and drain excess water and then add the soaked basmati rice. Combine everything together and cook for a min.
    • Next add the measured water and cook in a medium flame.

    Prepare the Scrambled Eggs:

    • As the biryani gets cooked lets prepare the scrambled eggs. In a pan add oil , once its hot add onions and saute for a min.
    • Next add ginger garlic paste and saute till raw smell leaves.
    • Now add chopped tomatoes and cook for 2 mins.
    • Next add turmeric powder, pepper powder and the required salt. Combine and cook for few secs.
    • Move the masala to an edge and break open 3 eggs. Scramble and cook the eggs.
    • Once the eggs are cooked combine everything and switch off. Garnish with coriander leaves.

    Combine Rice and Eggs:

    • The water is now evaporated and biryani is cooked. Switch off. Add the scrambled eggs to biryani and gently fluff rice.

    Steam the Biryani:

    • Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 10 mins and switch off.
    • Let the pot remain closed for another 30 mins and then open.
    • Delicious Scrambled egg biryani is now ready.

    Notes

    • You can also follow the pressure cooker method for cooking the rice.
    • In that case use 1 ¼ cup of water for 1 cup of rice
    • Always soak basmati rice for 30 mins before cooking.
    • Tastes good when served when onion raita and chips or any non veg fry.

    Nutrition

    Calories: 345kcal | Carbohydrates: 47.6g | Protein: 14.9g | Fat: 13.5g | Saturated Fat: 3.5g | Cholesterol: 120mg | Sodium: 550mg | Potassium: 473mg | Fiber: 9.5g | Sugar: 4.1g | Calcium: 292mg | Iron: 15mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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