Easy Egg Biryani (Anda Biryani)

Name: Easy Egg Biryani (Anda Biryani)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 1.5 cups basmati rice; 1 tsp cumin seeds; 0.5 tbsp salt; Water for boiling rice; 6 boiled eggs; 2 tbsp oil; 0.25 tsp turmeric powder; 0.25 tsp chilli powder; 1 tsp biryani masala (homemade); 0.33 cup oil; 1 in cinnamon stick; 2 small bay leaves; 4 green cardamom; 1 star anise; 1 mace flower (javitri); 1 cup sliced onions; 1 tbsp ginger-garlic paste; 1 cup pureed tomatoes; 2 green chillies (slit); 2 tbsp biryani masala; 0.5 tsp red chilli powder; 3 tbsp chopped mint; 0.5 tbsp salt; 0.5 cup water; 1 tsp kewra water; 1 tbsp ghee; Extra mint leaves

Fragrant basmati rice layered with masala-coated eggs — this** Anda Biryani **is flavorful, satisfying, and surprisingly easy to make. With everyday kitchen spices and minimal effort, it’s perfect for a weekend lunch, a cozy rainy day meal, or whenever you’re craving something warm and comforting.

Water for boiling rice

biryani masala (homemade)

mace flower (javitri)

green chillies (slit)

Calories

390.0kcal (19.5%)

Protein

6.8g (13.5%)

Carbs

35.0g (12.73%)

Step 1

Rinse the basmati rice well and soak for 20 minutes.

Step 2

In a pot, bring water to a boil and add salt, cumin seeds, and cloves.

Step 3

Add soaked rice and cook until it’s 70–80% done (grains should still have a bite).

Step 4

Drain and set aside.

Step 1

Heat oil in a large pan.

Step 2

Add turmeric, red chilli powder, and biryani masala.

Step 3

Roll the boiled eggs in the spices on low heat until lightly golden and coated.

Step 4

Remove and keep aside.

Step 1

In a handi/kadhai, heat oil.

Step 2

Add cinnamon, bay leaves, cloves, cardamom, star anise, and mace. Sauté until fragrant.

Step 3

Add sliced onions and fry until golden at the edges.

Step 4

Add ginger-garlic paste and sauté briefly to remove the raw smell.

Step 5

Add tomatoes and green chillies. Cook until the oil separates.

Step 6

Add biryani masala, red chilli powder, mint, and salt.

Step 7

Add the sautéed eggs, pour in water, stir, and cook until the masala thickens and looks glossy.

Step 1

Remove 3-4 eggs and a little masala and keep aside for layering.

Step 2

Spread half of the rice evenly over the masala in the pot.

Step 3

Place the reserved eggs and masala on top.

Step 4

Add the remaining rice.

Step 5

Sprinkle kewra water, drizzle ghee, and add a few mint leaves.

Step 6

Cover the pot, put some weight on it, and cook on a low flame for 10–12 minutes. Turn off the heat and rest for 5-8 minutes.

Step 1

Fluff the biryani gently before serving.

Step 2

Serve hot with raita, salad, papad, or pickle.