20-Min Egg Biryani with Fragrant Rice
Spiced basmati rice layered with boiled eggs and crispy onions—a simplified weeknight take on the classic Indian one-pan dish. Fragrant, satisfying, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 438
- Protein
- 11g
Ingredients
- 1 cup basmati rice
- 4 whole eggs
- 1 medium onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 1.5 tsp biryani spice blend (or garam masala + cumin + cardamom)
- 1 whole green chili, slit lengthwise
- 3 tbsp vegetable oil or ghee
Instructions
- 1
Boil eggs 8 minutes for jammy yolks, then peel and halve. Rinse basmati under cold water until clear.
- 2
Heat oil in a large skillet over medium-high. Fry onion slices until deep golden and crispy, ~5 minutes. Remove and set aside.
- 3
In the same oil, add ginger-garlic paste and cook 30 seconds until fragrant. Stir in biryani spice and green chili.
- 4
Add rice and toss to coat in oil for 1 minute. Pour in 1.75 cups water, bring to a boil, then cover and reduce heat to low.
- 5
Simmer covered for 8 minutes until rice is tender and water is absorbed. Stir gently with a fork to fluff.
- 6
Layer egg halves on top of rice, scatter crispy onions over them, and serve immediately.
Tools you’ll need
- pot for boiling eggs
- 12-inch skillet with lid
- fork for fluffing
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