Ambur egg biryani

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
Basmati rice -5 cups

Boiled eggs - 4 nos

Onions - 4 nos

Ginger-garlic paste - 2 tbsp

Tomatoes - 3 nos

Green chillies - 2 nos

Parsley - 1 cup

Curd - 1 tbsp

Lime juice - 1tbsp

Red chilly powder - 4 tbsp

Garam masala powder - 1 tbsp

Ghee - 3/4 cup

Salt for taste

Whole spices like:

Cloves - 6 nos

Cardamom - 6nos

Cinnamon - 1 stick

Bay leaves - 2 nos

Mace - 2-4 nos

Star aniseed - 2 nos

Aniseed - 1 tbsp


  • Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a minute.
  • Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 minutes. Add curd, lime juice, finely chopped parsley, green chillies and stir well. Add garam masala powder.
  • Cover and cook till gravy thickens. Add basmati rice , 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 minutes. Stir well and turn off the flame.
  • Heat a tsp oil, add chilly powder. Cut the boiled eggs into 2 and place them on the pan. Now place this in the biryani.
  • Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice.


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