Quick Hyderabadi Egg Biryani
Fragrant basmati rice layered with spiced eggs and caramelized onions in one pan. Cooked entirely on the stovetop in under 30 minutes—no oven needed.
- Total time
- 28 min
- Servings
- 2
- Calories
- 532
- Protein
- 14g
Ingredients
- 1 cup basmati rice
- 4 whole eggs
- 1 whole onion, medium
- 1 tablespoon ginger-garlic paste
- 1 teaspoon biryani masala or garam masala
- 3 tablespoons ghee or vegetable oil
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for 30 seconds until the water runs clear—this removes excess starch so grains stay separate.
- 2
Slice the onion lengthwise from root to tip into thin half-moons about 1/8-inch thick, so they will caramelize quickly and evenly.
- 3
Crack the 4 eggs into a bowl and whisk with a fork until the yolks and whites are fully combined, about 20 seconds.
- 4
Heat 1 tablespoon of ghee in a 10-inch skillet over medium-high heat until the ghee shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 5
Add the sliced onions to the hot ghee and cook, stirring every 30 seconds, until the onions turn deep golden brown and smell sweet and caramelized, about 8 minutes.
- 6
Remove the caramelized onions to a plate using a slotted spoon, leaving about 1 tablespoon of ghee in the skillet.
- 7
Pour the whisked eggs into the remaining ghee over medium heat and scramble gently with a rubber spatula, breaking the eggs into small, soft curds as they set, about 3 minutes total.
- 8
Transfer the scrambled eggs to the same plate as the onions.
- 9
Add the remaining 2 tablespoons of ghee to the empty skillet over medium heat and swirl to coat the bottom.
- 10
Stir the 1 tablespoon of ginger-garlic paste into the hot ghee for 30 seconds until it smells fragrant and no raw ginger aroma remains.
- 11
Sprinkle in the 1 teaspoon of biryani masala and stir constantly for 20 seconds until the spices release their aroma and the oil glistens.
- 12
Add the rinsed rice to the spiced ghee and stir constantly for 2 minutes, coating every grain, so the rice toasts lightly and absorbs the spice flavor.
- 13
Pour in 1.75 cups of water (measure by filling the rice measuring cup 1.75 times), and stir once to ensure no rice sticks to the bottom.
- 14
Bring the rice and water to a boil over high heat, watching for large bubbles breaking the surface, about 3 minutes.
- 15
Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 12 minutes without lifting the lid—the rice will steam until tender and water is absorbed.
- 16
Remove from heat and let the covered skillet rest for 2 minutes—do not peek, as steam loss causes dry rice.
- 17
Lift the lid away from you carefully to avoid the steam burning your face, then fluff the rice with a fork.
- 18
Gently fold the scrambled eggs and caramelized onions into the fluffy rice using a rubber spatula, lifting rice from the bottom and folding over the eggs; rotate the skillet a quarter turn and repeat 4 times until evenly mixed.
Tools you’ll need
- fine-mesh strainer
- cutting board
- chef's knife
- small bowl
- fork
- 10-inch skillet with tight-fitting lid
- slotted spoon
- rubber spatula
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