Anda Biryani
PakistaniPakistani RecipesDesi eggsMedium
Fragrant basmati rice layered with spiced boiled eggs, fried onions and fresh herbs — a festive Pakistani egg biryani without meat, ready for family gatherings.
Prep time25 min
Cook time30 min
Total time55 min
Servings4
Ingredients
- 2 cups basmati rice, soaked 20 minutes
- 4 eggs, boiled and peeled
- 2 onions, sliced and fried golden
- 2 tomatoes, chopped
- 1/2 cup yoghurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp biryani masala
- 1/2 tsp salt
- 3 tbsp oil
- Fresh mint and coriander
- A pinch of saffron or yellow food colour (optional)
Method
- Boil the soaked rice in salted water until 80% cooked, then drain.
- Fry the sliced onions until golden and set aside. In the same oil, fry the boiled eggs lightly until golden.
- Cook tomatoes, ginger-garlic paste, yoghurt and all the spices into a thick masala, then add the eggs.
- In a heavy pot, layer half the rice, the egg masala, fried onions, mint and coriander, then the remaining rice.
- Cover tightly and steam on low heat (dum) for 15 minutes. Mix gently and serve with raita and salad.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)58 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overcook the rice before layering or the biryani turns mushy — 80% cooked is right. Food safety: eggs must be fully boiled and the biryani served hot. Allergens: contains egg and milk (yoghurt). Substitute: use brown rice for a heartier version, or add boiled potatoes to the masala layer.