Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Egg Biriyani

Fragrant basmati layered with spiced egg, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.

Ingredientsfor 2 servings

2 nos Egg hard boiled
1 cup Basmati rice
4 tsp Ghee
2 nos Onion
5 nos Garlic pods
1 piece Ginger
5 nos Green chillies
2 nos Tomato
Curry leaves, to taste
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
1/4 tsp Pepper powder
1/2 tsp Biriyani masala
1 nos Bay leaf Vazhana ela (Karuga)
2 tsp Oil
2 cup Water
Salt, to taste
10 nos Cashew nuts
10 nos Raisins Onakkamunthiri
Coriander leaves
Or
Mint(Pudhina) leaves

Preparation

Step 1
Soak rice for 2 hours and drain it well.
Step 2
Slice onion, garlic and ginger.
Step 3
Heat oil or ghee in a pan.
Step 4
Add 3/4th of onion followed by garlic, ginger and curry leaves and cook well.
Step 5
When onion turns brown, add tomato and cook until oil starts to leave the sides of the pan and add chilly powder,turmeric powder, coriander powder and pepper powder and cook well.
Step 6
Get a pressure cooker(any vessel which can be closed cooked) and add ghee to it.
Step 7
Add biriyani masala or garam masala or raw masala to it and cook well.
Step 8
Add rice into the vessel when the masala starts to emit a nice flavour.
Step 9
Cook well.
Step 10
Add onion-tomato mix, salt and egg and cook for 1 minute.
Step 11
Add water and allow it to let it bubble for about 5 minutes until water is fully evaporated and rice is well done.
Step 12
Get another pan and put the rest of the ghee and fry cashew nuts and raisins.
Step 13
Add the rest of the onions and fry it.
Step 14
Make sure that its not over fried.
Step 15
While serving, egg should be taken first and then rice and garnish with fried cashew nuts and raisins and fried onions and coriander leaves or mint leaves.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Main Course

Egg Biriyani

Ingredientsfor 2 servings

2 nos Egg hard boiled
1 cup Basmati rice
4 tsp Ghee
2 nos Onion
5 nos Garlic pods
1 piece Ginger
5 nos Green chillies
2 nos Tomato
Curry leaves, to taste
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
1/4 tsp Pepper powder
1/2 tsp Biriyani masala
1 nos Bay leaf Vazhana ela (Karuga)
2 tsp Oil
2 cup Water
Salt, to taste
10 nos Cashew nuts
10 nos Raisins Onakkamunthiri
Coriander leaves
Or
Mint(Pudhina) leaves

Preparation

Step 1
Soak rice for 2 hours and drain it well.
Step 2
Slice onion, garlic and ginger.
Step 3
Heat oil or ghee in a pan.
Step 4
Add 3/4th of onion followed by garlic, ginger and curry leaves and cook well.
Step 5
When onion turns brown, add tomato and cook until oil starts to leave the sides of the pan and add chilly powder,turmeric powder, coriander powder and pepper powder and cook well.
Step 6
Get a pressure cooker(any vessel which can be closed cooked) and add ghee to it.
Step 7
Add biriyani masala or garam masala or raw masala to it and cook well.
Step 8
Add rice into the vessel when the masala starts to emit a nice flavour.
Step 9
Cook well.
Step 10
Add onion-tomato mix, salt and egg and cook for 1 minute.
Step 11
Add water and allow it to let it bubble for about 5 minutes until water is fully evaporated and rice is well done.
Step 12
Get another pan and put the rest of the ghee and fry cashew nuts and raisins.
Step 13
Add the rest of the onions and fry it.
Step 14
Make sure that its not over fried.
Step 15
While serving, egg should be taken first and then rice and garnish with fried cashew nuts and raisins and fried onions and coriander leaves or mint leaves.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.