Egg Biryani with Brown Basmati Rice

Egg Biryani with Brown Basmati Rice

Rice and rice dishes are a staple of many cultures across the world. According to The Rice Society, there are over 40, 000 types of rice cultivated worldwide! White jasmine rice is much-loved here in Singapore and overseas. But recently, whole grain and lesser-known rice varieties have become more popular, affordable and available. If you’re looking to branch out why not try our egg biryani with brown basmati rice?

Basmati rice has long been popular in South Asia. It’s a fragrant long-grain variety, loved for its light, fluffy texture. As well as being delicious, it’s well-known that basmati rice has a lower Glycemic Index (GI) than other white rice varieties. This means that it increases your blood glucose levels gradually after a meal, important for people with diabetes.  It helps keep you feeling full for longer. Plus avoids drops in energy that usually occur after having a high GI meal!
As with other white rice varieties, white basmati has been processed to remove the bran and germ. The bran and germ of the rice grain are high in fibre and nutrients so this processing reduces the nutritional quality. This is the reason we advise you to choose the whole grain options as much as possible. Luckily, you can still enjoy basmati as a whole grain with brown basmati rice! Brown basmati is lighter and more delicate with a nuttier flavour than regular brown rice.
This egg biryani with brown basmati rice is a great way to start experimenting with brown basmati! Although using a rice cooker and skipping the rich gravy is far from traditional, it makes this recipe easy as well as healthy.


Egg Biryani with Brown Basmati Rice

Serves: 4                Time: 35 mins


  • 1 tbsp sunflower oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 2 cm knob ginger, diced
  • 3 cloves
  • 6 green cardamom pods
  • 2 tsp cinnamon
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp raisins or sultanas
  • 1 cup brown basmati rice
  • 2 cups of reduced sodium stock (chicken or vegetable)

To serve:

  • Seeds from half a pomegranate
  • ¼ cup cashews
  • A handful of coriander leaves
  • A handful of mint leaves
  • 4 boiled eggs


  1. Heat oil in a frying pan and add diced onion. Cook for about 5 minutes, until starting to soften. Add ginger and garlic. Stirring for a few minutes until fragrant. Add spices, again stirring for a few minutes until fragrant. Remove from heat.
  2. Rinse the rice in a sieve until the water runs clear. Add to the rice cooker with stock, raisins and onion mix. Stir to combine and start the rice cooker.
  3. Once cooked, allow the rice to sit in the rice cooker for at least 10 minutes before serving. Fluff the rice with a fork. Serve with the halved boiled eggs. plenty of herbs and a scattering of cashews and pomegranate seeds.


Check the instructions on the packet of your rice, some brands may suggest more or less than a 2:1 ratio of liquid to rice. You can add extra stock or water as required.

If you make this with white basmati rice rather than brown, you may want to decrease the spices a little. Brown rice tends to need a little extra flavour.

Nutritional Facts:

Per serving: 472 calories;  15g fat;  48g carbohydrates;  14protein; 8g fibre

Carbohydrate Servings: 3.2


You can find brown basmati rice on Redmart or at Cold Storage. If you liked this recipe for egg biryani with brown basmati rice, check out our other rice dishes, like this congee, this pilaf or this nasi ulam!

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