Egg biryani with caramelised onions and mint
Layers of spiced rice and boiled eggs in a masala, topped with sweet fried onions and fresh mint.
- Time1 hr 10
- LevelMedium
- Costabout £1.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the eggs for 8 minutes, cool and peel. Soak the rinsed rice in cold water for 20 minutes.
20 min - 2
Heat the oil in a large heavy pan. Fry the onions for 15 minutes until deep golden. Lift out half onto a plate for the top.
15 min - 3
To the pan add the ginger, garlic, green chillies, tomatoes, turmeric, biryani masala and chilli powder. Cook for 6 minutes until thick. Stir in the yoghurt and salt.
6 min - 4
Put the eggs into the masala and turn them for 2 minutes.
- 5
Boil the drained rice with the cinnamon and cardamom in plenty of salted water for 6 minutes until three quarters cooked. Drain.
6 min - 6
Spread the rice over the eggs and masala. Top with the reserved onions, mint and coriander. Cover tightly with foil and a lid and cook on the lowest heat for 20 minutes.
20 min - 7
Rest for 5 minutes, then gently fold from the bottom and serve with raita.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.