Easy Egg Biryani Recipe | Lazy Chef’s Version | No Biryani rice needed

Biryani lovers are everywhere. And making one is not so complicated.

To make your life easy, let’s see a lazy cook’s version of it.

This version doesn’t have any complicated steps. And no briyani rice is needed as well.

We will make this egg biryani with the normal rice we use for white rice.

I have used cold pressed Groundnut oil (மரச்செக்கு எண்ணெய்) and homemade ghee. Tomatoes are home grown too.

Ingredients for the lazy cook’s egg biryani

Parboiled rice / புழுங்கல் அரிசி – 2 cups

Water / தண்ணீர் for rice – 5 cups + 2 tablespoons

Eggs / முட்டை – 3-5 (depending upon your need)

Cloves / கிராம்பு – 3

Cardamom / ஏலக்காய் – 3

Cinnamon / பட்டை – 3/4 Inch piece

Bay leaf / பிரியாணி இலை – 1/2

Onions / வெங்காயம் – 2 medium

Tomatoes / தக்காளி – 2 medium

Green Chilli / பச்சை மிளகாய்- 2

புதினா, கொத்தமல்லி – about 1/4-1/2 cup

Ginger, Garlic / இஞ்சி பூண்டு paste – 2 Tbsps

Chilli powder / மிளகாய் தூள் – 3 tsps

Coriander powder / மல்லி தூள் – 1 Tbsps

Garam Masala or Chicken Masala / கரம் மசாலா சிக்கன் மசாலா – 2 Tbsps

Half lemon / எலுமிச்சை

Easy Egg Biryani Recipe

Wash and soak rice for about 20 mins in 2 cups of water.

Boil 3-5 eggs as per your need. Remove the skin once the eggs cool off. Set aside.

Take a kadai, and add 1 tablespoon of oil. Add 1.5 teaspoon chilli powder and 1 tablespoon salt.

Gently stir until the chilli powder changes color. Once it does, switch OFF the stove.

Make slits in the eggs and add to this. Switch ON the stove and stir for a minute until the masala coats the eggs nicely. Set aside.

Chop onions and tomatoes. Slit the green chillies.

Prepare ginger, garlic and mint, coriander pastes. Set aside.

In a cooker, add oil and ghee and warm it. Add the whole spices and stir for about a minute.

Add the chopped onions, and saute till translucent. Add the green chillies too.

Now, add ginger garlic paste and saute for about a minute in low flame (if you don’t reduce the flame, the ginger, garlic paste might stick to the bottom of the pan).

Add the tomatoes once the raw smell of ginger, garlic is gone. Saute for about 3 minutes.

Now add the spice powders and mint, coriander paste. Saute for about a minute.

Add 2 tablespoons of water and 1 tablespoon oil and keep stirring.

Wait till the oil separates.

Now, add the rice, and add 5 more cups of water (there’s already 2 cups of water with the rice).

Add in the eggs + masala mixture.

Add 1.5 tablespoons of salt. Squeeze in the juice of half lemon. Check for salt, and add if needed. Stir well.

Close the lid and cook for 5 whistles.

Once the steam cools off, open the cooker and enjoy the biryani hot!