- August 12, 2025
Anda Keema Biryani Recipe | Egg Keema Biryani Step by Step
When it comes to biryani, every region in India has its own specialty. While chicken, mutton, and vegetable biryanis are well-known, a unique and flavorful twist is the Anda Keema Biryani Recipe. This dish combines the richness of spiced minced meat (keema) with the wholesomeness of boiled or fried eggs (anda), layered with fragrant basmati rice. If you’ve ever craved something hearty yet slightly different from the regular, this egg keema biryani recipe is perfect.
In this article, we will take you through a complete journey — from the cultural essence of anda keema biryani Hyderabadi style to anda keema biryani Pakistani style and even South Indian style keema biryani with egg. You’ll also learn how to make it step by step, tips to enhance flavors, FAQs, nutrition details, and variations.
About Anda Keema Biryani
The anda keema biryani recipe is a delightful combination of minced meat (mutton or chicken keema) and boiled or fried eggs. Unlike simple egg biryani, this one has double the protein and double the taste. The spicy anda keema biryani is especially popular in North India and Hyderabad, where both eggs and keema are loved additions to biryani meals.
Whether you try a restaurant style anda keema biryani or make a homemade anda keema biryani recipe, the aromatic rice, fragrant spices, and rich keema masala with eggs will make you come back for more.
Ingredients for Anda Keema Biryani
Here’s what you need for this anda keema dum biryani (serves 4):
For Rice
2 cups long-grain basmati rice (soaked for 30 minutes)
5 cups water
2 bay leaves
3 cloves
2 green cardamoms
1 black cardamom
1-inch cinnamon stick
1 tsp salt
For Keema Masala
300 g mutton keema or chicken keema
2 onions, thinly sliced
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
2 green chilies
½ cup curd (yogurt)
½ tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala powder
1 tsp biryani masala powder
2 tbsp fresh coriander leaves
2 tbsp mint leaves
3 tbsp oil or ghee
For Anda (Eggs)
5 boiled eggs
½ tsp salt
½ tsp turmeric powder
½ tsp chili powder
1 tbsp oil
For Layering
2 tbsp warm milk with saffron strands
1 tbsp ghee
Fried onions (optional, for garnish)
How to Make Anda Keema Biryani Step by Step
This is a simple anda keema biryani recipe that even beginners can try.
Step 1 – Prepare Rice
Wash and soak basmati rice for 30 minutes.
Boil 5 cups of water with bay leaves, cloves, cardamom, cinnamon, and salt.
Add rice and cook until 80% done (grains should be firm).
Drain and keep aside.
Step 2 – Cook the Keema Masala
Heat ghee or oil in a deep pan.
Add sliced onions and sauté till golden brown.
Add ginger-garlic paste and chilies. Cook till raw smell disappears.
Add tomatoes and cook till soft.
Mix turmeric, red chili powder, garam masala, and biryani masala.
Add keema and cook on medium flame until browned.
Stir in yogurt, coriander, and mint. Cook till oil separates.
Step 3 – Prepare Eggs
Slice boiled eggs into halves.
Heat oil in a pan, add salt, turmeric, and chili powder.
Fry the eggs lightly till golden. Set aside.
Step 4 – Assemble Biryani
In a biryani pot, spread one layer of keema masala.
Add a layer of rice.
Place fried eggs in between.
Repeat layers till everything is used.
Sprinkle saffron milk, ghee, and fried onions on top.
Step 5 – Dum Cooking
Seal pot with a tight lid or dough.
Cook on low flame for 20–25 minutes.
Let it rest for 10 minutes before serving.
Your authentic anda keema biryani traditional recipe is ready!
Variations of Anda Keema Biryani
Anda Keema Biryani Hyderabadi Style: Add fried onions and more green chilies. Use the dum method with coal smoke for authentic flavor.
Anda Keema Biryani Pakistani Style: Use more yogurt and garam masala for a richer base. Often served with raita.
Anda Keema Biryani South Indian Style: Add curry leaves and coconut milk for a subtle southern twist.
Anda Keema Biryani Mughlai Style: Richer with cream, nuts, and saffron.
Spicy Anda Keema Biryani: Increase red chili and green chilies for a fiery kick.
Quick Anda Keema Biryani: Skip dum cooking and prepare in a pressure cooker for a faster version.
Tips for the Best Anda Keema Biryani
Use long-grain basmati rice for fluffy texture.
Do not overcook rice, keep it 70–80% cooked.
Fry eggs with spices instead of just boiling for extra flavor.
Fresh coriander and mint elevate the aroma.
Always use dum cooking for restaurant style anda keema biryani.
Serving Suggestions
Serve anda keema biryani at home with raita, papad, and pickle.
For a royal touch, garnish with fried onions and boiled eggs.
Pair with a refreshing mint chutney for balance.
Nutrition Facts (Per Serving Approx.)
Calories: 420 kcal
Protein: 22 g
Carbohydrates: 55 g
Fat: 14 g
Fiber: 3 g
This makes it a high-protein meal, perfect for lunch or dinner.
FAQs on Anda Keema Biryani
Q. Can I make anda keema biryani without cooker?
Yes, use a heavy-bottomed pot with a tight lid for dum cooking.
Q. Which keema is best for anda keema biryani?
Both mutton keema and chicken keema work. Mutton gives a richer taste.
Q. Can I make a simple anda keema biryani for beginners?
Yes, skip dum cooking and just mix rice with keema and fried eggs for an easy version.
Q. How is anda keema dum biryani different from normal egg biryani?
It includes spicy keema masala along with eggs, making it more flavorful.
Q. Can I try anda keema biryani North Indian style?
Yes, add more whole spices, ghee, and fried onions for a North Indian touch.
Interesting Facts
The anda keema biryani recipe is a wholesome, protein-rich, and incredibly flavorful dish that’s perfect for family gatherings, festive meals, or weekend indulgence. Whether you try it as anda keema biryani Hyderabadi style, anda keema biryani Pakistani style, or South Indian style, it will win everyone’s heart.
So next time you want something different from the usual biryanis, try this homemade anda keema biryani recipe — aromatic, spicy, and unforgettable!
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