Egg Biryani
India • Vegetarian
How to Make Egg Biryani (Traditional & Healthy Version)
Egg Biryani is a flavorful and protein-rich Indian dish that captures the essence of classic biryani with a nutritious twist. Originating from the vibrant kitchens of Hyderabad and enjoyed across India, this snack blends aromatic basmati rice with perfectly boiled eggs and a medley of spices. Traditionally served during family gatherings and special occasions, egg biryani has gained popularity among vegetarians seeking a wholesome, satisfying meal. Its mildly spiced layers, fragrant herbs, and hearty eggs make it an ideal choice for those looking to indulge in authentic Indian cuisine without compromising health. The taste of egg biryani is comforting, earthy, and mildly spicy, owing to the harmonious balance of garam masala, fresh coriander, and mint leaves. As a snack, it delivers sustained energy and satiety, making it a favorite among students, professionals, and families alike. Whether enjoyed as a mid-day meal or a light dinner, this biryani brings together the cultural richness of Indian culinary heritage with a health-conscious approach. The inclusion of eggs boosts the protein content, making it a smart choice for anyone tracking calories or macros on IndianCalorie.com.
Ingredients(for 1 bowl (approx. 1 cup rice + 2 eggs))
- 1 cup Basmati rice (soaked for 20 minutes)
- 4 Eggs (hard-boiled and peeled)
- 1 large Onion (thinly sliced)
- 1 medium Tomato (finely chopped)
- 2 Green chilies (slit)
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Low-fat yogurt (curd) (dahi)
- 2 tablespoons Fresh coriander leaves (chopped)
- 2 tablespoons Mint leaves (chopped)
- 1/2 teaspoon Garam masala
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- to taste Salt
- 1 tablespoon Olive oil (or sunflower oil)
- few Whole spices (cloves, cinnamon, bay leaf) (for tempering)
Instructions
- 1
Wash and soak basmati rice for 20 minutes. Meanwhile, boil eggs, peel, and set aside.
10 minutes
Soaking rice enhances its fluffiness and reduces cooking time.
- 2
Heat oil in a kadhai (pan). Add whole spices (cloves, cinnamon, bay leaf) and sauté until aromatic.
2 minutes
Temper spices on medium heat for best flavor.
- 3
Add sliced onions and sauté until golden brown. Mix in ginger-garlic paste and green chilies; stir for 1 minute.
5 minutes
Caramelizing onions adds depth to the biryani.
- 4
Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes turn soft and oil separates.
3 minutes
Cooking tomatoes well prevents raw flavor.
Why This Dish is Healthy
This egg biryani recipe is a healthy choice because it uses minimal oil, relies on lean protein from eggs, and incorporates fresh vegetables and herbs. Compared to traditional biryanis, it skips heavy ghee and cream, reducing calories and saturated fat. With a high satiety index and balanced macros, it supports weight management and muscle recovery, appealing to health-conscious IndianCalorie.com users.
Egg Biryani is a balanced meal rich in protein from eggs and complex carbohydrates from basmati rice. The dish includes antioxidant-rich spices and fresh herbs like coriander and mint, which add vitamins A, C, and K. Using olive oil keeps the fat content healthy, while yogurt provides calcium and probiotics. The recipe is low in saturated fat and contains dietary fiber from vegetables and whole spices, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Use fresh herbs for enhanced aroma.
- 💡Tip 2: Boil eggs just until hard to avoid rubbery texture.
- 💡Tip 3: Layer rice and masala for authentic biryani flavor.
- 💡Tip 4: Rest biryani before serving for deeper taste.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
| Protein | 5.5 g |
| Carbohydrates | 21.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.2 g |
| Sugars | 1.0 g |
| Iron | 1.3 mg |
| Calcium | 38.0 mg |
| Sodium | 320.0 mg |
| Potassium | 150.0 mg |
| Cholesterol | 90.0 mg |
| Vitamin A | 80.0 IU |
| Vitamin C | 2.0 mg |
| Magnesium | 20.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 90.0 mg |
| Vitamin D | 1.8 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.4 µg |
| Folate | 17.0 µg |
