Method

Score hard-boiled eggs with 3 shallow cuts. Fry in hot oil until golden (2–3 minutes). Remove. In the same oil, add whole spices, then onion — cook until deeply golden. Add ginger-garlic paste (2 minutes). Add tomatoes and biryani masala — cook until masala is thick and oil separates. Add coconut milk. Season.
About 15 min
Tip: Frying the peeled eggs until golden is the key transformation — it creates a slightly crispy exterior that provides wonderful textural contrast in the biryani.
Parboil rice 70% done. Drain. In the pot with the masala, add the fried eggs. Layer parboiled rice. Add mint, coriander, and a drizzle of oil. Seal the pot tightly with a lid and foil. Dum on high heat 2 minutes then lowest heat 20 minutes.
About 20 min
Tip: South Indian egg biryani often uses coconut milk in the masala instead of yoghurt — this makes it lighter and adds a subtle sweetness.
Break seal. Gently plate by serving each portion with a whole fried egg and rice from different layers. Serve with onion raita, brinjal curry, or the classic Ambur-style masala that accompanies it. Squeeze a lemon wedge over the plate before eating.
About 3 min
Tip: Tamil biryani is always served with salna (a thin curry) or coconut chutney — never just raita.

Nutrition per serving (estimate)

Contains: eggs, dairy