20-Min Egg Biryani Rice Bowl
Fragrant basmati rice layered with spiced eggs and caramelized onions—no wait for rice, no oven needed. Crispy edges, tender yolks, pure comfort in a skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 cups pre-cooked basmati rice, cold or room temperature
- 4 whole eggs
- 1 medium yellow onion, sliced thin
- 2 tbsp ginger-garlic paste (or 1 tbsp minced garlic + 1 tsp grated ginger)
- 1.5 tsp biryani masala or garam masala
- 1 whole green chili, minced (or 1/4 tsp cayenne)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add sliced onion and cook, stirring often, until edges turn golden and crispy, about 4 minutes. Transfer to a plate.
- 3
Add ginger-garlic paste to the same skillet and cook for 30 seconds until fragrant. Stir in biryani masala and green chili.
- 4
Add cold rice and break up any clumps with a spoon. Stir until rice is coated and heated through, about 2 minutes.
- 5
Create 4 shallow wells in the rice. Crack an egg into each well, cover with a lid, and cook until whites set but yolks jiggle, 3 minutes.
- 6
Top with crispy onions and cilantro. Serve hot directly from the skillet.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or rice paddle
- plate
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