20-Min Egg Biryani Bowl
Fragrant basmati rice layered with spiced scrambled eggs and caramelized onions. A weeknight spin on the classic — no marinade, no long simmer, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 1.5 cups cooked basmati rice (about 1.5 cups)
- 4 whole eggs
- ½ whole yellow onion
- 1 tbsp ginger-garlic paste
- 1.5 tsp biryani spice blend (or garam masala + cumin + turmeric)
- 1 whole green chili (or jalapeño), minced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Slice the onion thin. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add onion and cook, stirring occasionally, until golden brown and crispy, about 5 minutes.
- 3
Push onion to the side. Add ginger-garlic paste and green chili, cook 30 seconds until fragrant.
- 4
Crack eggs into the pan. Scramble with a spatula, breaking yolks, until soft curds form, 2 minutes.
- 5
Sprinkle biryani spice over eggs. Toss to coat, then add rice and stir until heated through, 2 minutes.
- 6
Fold in cilantro. Taste and season with salt and pepper. Serve hot.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- spatula
- measuring spoons
- cutting board and knife
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