Egg Biryani (Egg Fried Rice)

Biryani is a rice-based dish made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. It is naturally gluten-free and in South India, it’s usually served with hard boiled eggs. In my version of healthy egg briyani, I cut down the oils, replaced the milk and toned down a bit of the spiciness.

Eating Style: Dairy-free, Gluten-free, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 2

Ingredients

Rice

  • 1 tablespoon ghee – see note
  • 1 teaspoon fennel seed
  • 1 teaspoon diced fresh ginger root
  • 1 teaspoon diced fresh garlic
  • 1 tablespoon thinly sliced red onion
  • 1 teaspoon masala leaf – see note
  • 2 tablespoon raisins
  • 1 tablespoon roughly chopped cashew nuts
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon fresh cilantro

Sauce

  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon diced fresh ginger root
  • 1 teaspoon diced fresh garlic
  • 1 teaspoon fennel seed
  • 1 teaspoon masala leaf – see note
  • 6 curry leaves
  • 3 tablespoon diced red onion
  • 1 tablespoon diced tomato
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Himalayan rock salt
  • 1/4 teaspoon ground chili
  • 1 tablespoon roughly ground cashews
  • 2 teaspoon fresh cilantro, diced
  • 2 tablespoon water
  • 2 hard boiled eggs, sliced or halved

Instructions

  1. Saute ghee, fennel seed, ginger, garlic, onion and masala leaves in a pre-heated frying pan on medium-high heat. Cook for 2-3 minutes, stirring constantly.
  2. Add raisins, cashews, cinnamon, and cilantro and continue to cook for another 1 minute.
  3. Add pineapple, rice, salt, garam masala, and rose water. Cook for another 1 minute before removing from heat and setting aside.
  4. Add coconut oil, ginger, garlic, fennel, masala leaf, curry leaf, onion and tomato to a pre-heated frying pan. Saute on medium high heat for 2-3 minutes stirring constantly.
  5. Remove from heat and add turmeric, coriander, garam masala, salt, chili, ground cashews, cilantro and water.
  6. Place about 2/3 of the rice mixture at the bottom of a large bowl and pat down with a spoon. Add hard boiled eggs, top with sauce, then remaining rice mixture. Press down firmly.
  7. Top the bowl with a large plate and flip over in your hand. Remove the bowl, garnish with cilantro and dig in!

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Notes

To make vegan, replace ghee with coconut oil or grapeseed oil and omit the egg.

I’ve had a really hard time finding masala leaves at home. I’ve replaced the masala leaf for 6 curry leaves and it’s still been really good.

Ghee is made from dairy, but all lactose and casein is removed in the clarification process. Use your own personal judgement when opting for a dairy-free diet. If you’ve chosen to omit, use vegan suggestion above.

Nutrition Information Per Serving

  • Calories: 553
  • Calories from Fat: 217
  • Total Fat: 24.1
  • Saturated Fat: 12.5 g
  • Cholesterol: 203> mg
  • Sodium: 1822 mg
  • Carbs: 73.6 g
  • Dietary Fiber: 5.4 g
  • Net Carbs: 68.2 g
  • Sugars: 9.1 g
  • Protein: 13.7 g