Anda Keema Biryani Recipe – Spicy Egg & Minced Meat Biryani

Anda Keema Biryani, also known as Egg Keema Biryani, is a unique and flavorful twist on the classic biryani where boiled eggs meet spicy minced meat masala layered with fragrant basmati rice. This is the perfect choice for biryani lovers who enjoy a rich, meaty taste but also want the protein punch of eggs.

Whether you try Hyderabadi Anda Keema Biryani, Andhra-style spicy keema biryani, or a Mughlai-style creamy keema biryani, this dish promises an indulgent experience in every bite.

🛒 Ingredients for Anda Keema Biryani (Serves 4–5)

For the Rice

• Basmati rice – 3 cups (long-grain, aged)

• Water – 8 cups

• Salt – 2 tsp

• Bay leaf – 2

• Green cardamom – 4

• Cinnamon stick – 2 inch

• Cloves – 5

• Star anise – 1

For the Eggs & Keema

• Eggs – 6 boiled

• Mutton or chicken keema (minced meat) – 500 g

• Turmeric powder – ½ tsp

• Salt – ½ tsp

• Oil – 1 tsp (for frying eggs)

For the Marinade

• Yogurt – ½ cup (thick)

• Ginger-garlic paste – 2 tbsp

• Lemon juice – 1 tbsp

• Red chili powder – 1½ tsp

• Turmeric powder – ½ tsp

• Coriander powder – 1 tsp

• Cumin powder – 1 tsp

• Garam masala – ½ tsp

• Salt – 1 tsp

For the Masala Base

• Ghee – 3 tbsp

• Oil – 2 tbsp

• Onions – 3 large (thinly sliced)

• Tomatoes – 2 medium (chopped)

• Fresh mint leaves – ½ cup

• Fresh coriander leaves – ½ cup

• Green chilies – 2 (slit)

• Biryani masala – 2 tsp

For Saffron Milk

• Warm milk – ¼ cup

• Saffron strands – 8–10

🍳 Step-by-Step Cooking Instructions

Step 1 – Prepare the Eggs

1. Boil 6 eggs for 10–12 minutes, peel, and make small slits.

2. Rub with turmeric and salt. Lightly fry in 1 tsp oil until golden. Keep aside.

Step 2 – Cook the Rice

1. Wash and soak basmati rice for 20 minutes.

2. In a large pot, boil water with bay leaf, cardamom, cinnamon, cloves, star anise, and salt.

3. Add rice and cook until 70% done. Drain and keep aside.

Step 3 – Cook the Keema Masala

1. In a heavy-bottomed pot, heat ghee and oil.

2. Fry sliced onions until golden brown. Remove half for garnishing.

3. Add ginger-garlic paste and green chilies. Sauté until fragrant.

4. Add chopped tomatoes and cook until soft.

5. Add minced meat and cook until it changes color.

6. Mix in red chili powder, coriander powder, cumin powder, turmeric, garam masala, and salt.

7. Cook until oil separates. Add a little water if needed.

Step 4 – Combine Keema & Eggs

1. Add fried boiled eggs to the keema masala.

2. Stir gently so the eggs absorb flavors without breaking.

Step 5 – Layer the Biryani

1. Spread half the cooked rice over the keema-egg masala.

2. Add fried onions, mint, coriander, saffron milk.

3. Layer remaining rice, garnish with more fried onions and a drizzle of ghee.

Step 6 – Dum Cooking

1. Cover tightly with a lid or seal with wheat dough.

2. Cook on medium heat for 5 minutes, then low heat for 15 minutes.

3. Rest for 10 minutes before opening.

Step 7 – Serve

• Fluff gently and serve hot with onion raita, salad, and papad.

🥗 Serving Variations

• Hyderabadi Style: Add more fried onions and saffron for royal flavor.

• Andhra Style: Increase chili quantity for extra spice.

• Mughlai Style: Add cream or milk for a richer taste.

📊 Nutrition Facts (Per Serving – approx.)

💡 Pro Tips for Perfect Anda Keema Biryani

• Always use aged basmati rice for perfect grain separation.

• Frying boiled eggs before adding enhances flavor and texture.

• For best results, prepare biryani masala fresh at home.

• Let the biryani rest for 10 minutes after dum cooking for flavors to settle.

📍 Location & Origin

• Cuisine: Mughlai & Hyderabadi fusion

• Place of Origin: Hyderabad, India

• Background:
  The Anda Keema Biryani evolved in Hyderabad’s old city kitchens where minced mutton or chicken was paired with boiled eggs to create a richer, more filling biryani. Over time, it gained popularity across North and South India, with regional tweaks like coconut milk in Kerala or extra spices in Andhra Pradesh.

Interesting Facts :-
This Anda Keema Biryani Recipe combines the richness of minced meat with the wholesome taste of boiled eggs, making it a perfect festive dish or weekend family meal. Packed with protein, aromatic spices, and fragrant rice, it’s a true egg lover’s biryani that’s sure to impress.