20-Min Egg Biryani
Fragrant basmati rice layered with boiled eggs and aromatic spices in one skillet. A weeknight-friendly take on the classic Indian rice dish—no long simmers, no fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 4 whole eggs
- 2 cups basmati rice (cooked)
- 1 medium onion, sliced thin
- 1 tbsp ginger-garlic paste
- 2 tsp biryani spice mix (or garam masala + cumin + cinnamon)
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Boil eggs in salted water for 8 minutes until hard-boiled. Transfer to ice water, peel, and slice in half.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 3
Add sliced onion and cook, stirring often, until golden-brown, about 5 minutes.
- 4
Stir in ginger-garlic paste and biryani spice; cook until fragrant, about 30 seconds.
- 5
Add cooked rice and fold gently to combine with the spiced onions, 2–3 minutes.
- 6
Nestle egg halves into the rice, sprinkle cilantro on top, and serve hot.
Tools you’ll need
- small pot (for boiling eggs)
- large skillet (12-inch preferred)
- wooden spoon
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