If you're craving something aromatic, indulgent, and worthy of a weekend treat, Mughlai Egg Biryani is your go-to dish. This isn’t just your regular egg biryani—it’s a royal twist on the classic anda biryani recipe, layered with fragrant basmati rice, spiced yogurt-marinated eggs, and a generous topping of golden fried onions. Inspired by the regal Mughlai kitchens, this version is all about deep flavors, warm whole spices, and that beautiful contrast between soft eggs and crispy textures. It’s comfort food with elegance—and yes, it makes for one of the best dinner ideas or even a hearty brunch if you're in the mood for rich breakfast ideas.
Mughlai Egg Biryani with Crispy Fried Onions
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Mughlai
Heavy-bottom pot or Dutch oven (a must for proper dum cooking; alternatively, an Instant Pot works well for a faster version)
Frying pan (for shallow frying eggs and onions)
Slotted spoon (for retrieving crispy onions)
Sharp knife and chopping board
Pressure cooker (if you're boiling eggs quickly—super handy for pressure cooker boiled eggs)
For the rice
- 2 cups basmati rice soaked for 30 minutes
- 5 cups water
- 1 bay leaf
- 2 green cardamoms
- 1 black cardamom
- 1 small piece of cinnamon stick
- Salt to taste
For the eggs
- 6 pressure cooker boiled eggs or hard-boiled eggs peeled
- 1/4 tsp turmeric
- 1/2 tsp red chili powder
- Salt to taste
- 1 tbsp oil for shallow frying the eggs
For the biryani masala
- 1 large onion thinly sliced
- 2 tbsp ghee
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 green chilies slit
- 1 tsp ginger-garlic paste
- 1/2 cup thick yogurt
- 1/4 tsp turmeric
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- A handful of fresh mint leaves
- A handful of chopped cilantro
- Saffron strands soaked in 2 tbsp warm milk
For the fried onions (birista)
- 2 medium onions thinly sliced
- Oil for frying
Fry the onions
In a frying pan, heat oil and fry the thinly sliced onions until golden brown and crisp. Drain on paper towels and set aside. These fried onions are key to the richness of Mughlai-style food biryani.
Boil and spice the eggs
Boil the eggs in a pressure cooker or on stovetop. Once cooled and peeled, toss them with turmeric, red chili, and salt. Shallow fry until lightly golden. Set aside.
Cook the rice
Boil water with whole spices and salt. Add soaked rice and cook until 80% done. Drain and keep aside.
Make the masala
In a large pot, heat ghee and oil. Add cumin seeds, slit chilies, and sauté. Stir in ginger-garlic paste, cook until raw smell disappears. Add turmeric, coriander powder, garam masala, and salt. Stir in yogurt, mix well and cook on low until the oil separates.
Layer the biryani
Remove half of the masala. Layer half of the rice on top. Add half the mint, cilantro, saffron milk, and fried onions. Repeat the layer. Add fried eggs on top.
Dum cooking
Cover with a tight lid or seal with dough. Cook on low for 15–20 minutes. If using Instant Pot, use the "Rice" or "Pressure Cook" setting for a quick fix of instant pot biryani.
Rest and fluff
Let it sit covered for 10 minutes before opening. Gently fluff and serve.
Perfect Pairings
Mughlai Egg Biryani pairs beautifully with a simple cucumber raita or a tangy mint yogurt dip. If you want to lean into more royal flavors, try pairing it with a mildly spiced egg curry recipe Indian style or a side of roasted papad. For a lighter touch, a fresh salad with onions, lemon wedges, and a pinch of chaat masala does the trick.
FAQs
1. Can I use egg curry leftovers for this biryani?
Yes! If you’ve got some leftover egg curry, especially an Indian-style one, you can reduce the gravy and use the eggs and masala in layers of this biryani.
2. Is this the same as egg pulao?
Nope. While egg pulao is usually quicker and lighter with fewer spices, this Mughlai egg biryani is layered, slow-cooked (dum biryani style), and much richer in taste and aroma.
3. What type of eggs are best?
Medium to large eggs work best. Pressure cooker boiled eggs give a perfectly firm texture that holds up well in the layering and cooking process.
4. Can I make this ahead for breakfast or lunchbox meals?
Absolutely! This biryani stores well and can even make it into your healthy breakfast if you’re a fan of savory starts. It’s also perfect for meal prep or lunchbox planning.
5. What if I want to add meat?
You can absolutely combine this with a chicken dum biryani recipe by layering in some cooked chicken pieces along with the eggs for a hybrid biryani experience.
