Egg Dum Biryani is a delicious preparation of Basmati rice, spicy masala paste, saffron and boiled eggs. This egg biryani is a layered rice preparation with layers of biryani masala and rice. It is topped with boiled eggs. Serve this dum egg biryani dish with raita for lunch or dinner.
Traditionally dum biryani is made in huge vessel and after mixing rice, the vessel is sealed with dough made of wheat flour. But I made it in a small utensil and sealed it tight with lid after mixing rice and biryani masala. You can make this biryani and serve this for parties. Sometimes you can pack it in lunch box too.
The ingredient list is a bit long. The effort to cook can be reduced by cooking things simultaneously. Like you can cook rice and boil eggs simultaneously to save some time.
Let us see the ingredients that go in making spicy egg biryani recipe:
- Eggs: Use fresh, good quality chicken eggs in this recipe.
- Rice: Use basmati rice in making this delicious “andha” biryani.
- Spices: Spices like bay leaves, cloves, cinnamon, black peppercorns, cardamom, star anise, mace, cumin seeds, red chili powder, turmeric powder, garam masala/biryani masala, saffron soaked in little milk, crushed ginger, and garlic
- Herbs: Herbs like mint leaves and coriander leaves are used in this dum biryani egg recipe.
- Vegetables: Vegetables like capsicum, onion and tomato are used in this recipe.
- Dry fruits: We have used cashew nuts in this recipe.
You might be interested in other egg recipes like:
Steps to make delicious egg egg biryani:
- Add saffron to warm milk and soak it for 30 minutes.
- Heat a kadai and add oil. Deep fry the onion juliennes till brown and crisp and keep it aside.
- Deep fry the cashewnuts and keep it aside.
- Boil eggs. Cool and de-shell. Keep it aside.
- Par boil basmati rice by adding 2 bay leaves, 4 black pepper pods, 1-inch cinnamon and 4 cloves.
After boiling, drain water and spread on colander. Alternatively, you can boil rice by adding the spices in a rice cooker to make egg biryani in cooker.
Now let’s marinate the eggs.
- Make 4 slits in the boiled eggs.
- Heat the kadai and add oil. Add turmeric powder, red chili powder, salt and ginger and garlic paste and mix well. Add the eggs and coat them with the spice powder mix. Remove and keep it aside.
For the biryani masala:
- To the same kadai, add oil.
Add spices like bay leaves, black peppercorns, cinnamon, cloves, cardamom, and mix. Let the oil get infused with the spices. - Now add chopped onion and fry till onion turns pinkish. Add chopped garlic and fry.
- Add tomatoes and fry till they turn mushy.
- Add capsicum juliennes and fry for 10 minutes.
- Now add crushed ginger garlic and mix.
- Add chopped mint, chopped coriander leaves and deep fried cashwenuts and mix well.
- Sprinkle turmeric powder, red chili powder and garam masala and toss.
- Add salt to taste and mix.
- Add marinated eggs and mix.
- Simmer for 5 minutes and switch off the gas.
Let’s mix the egg masala and rice to layer the spicy egg biryani.
- Take a deep bottomed pan. Add a layer of rice.
- Top this with prepared biryani masala. Again, spread rice. Top this with biryani masala.
- Continue doing this alternatively till all the rice and biryani masala paste is over.
- Top this with eggs and deep-fried onion juliennes.
- Close the lid of the utensil and heat the biryani over low flame for 5 to 10 minutes.
- Garnish with coriander leaves.
- Serve it hot with raita.
What to serve with biryani?
Serve vegetable raita with biryani or egg gravy for biryani along with some starter dish like spicy boiled eggs or chicken 65 or paneer Manchurian.
Different varieties of rice recipes are made in India. Some biryani variations are Lucknow biryani, Andhra biryani, Hyderabadi biryani, Kolkata biryani and egg biryani Kerala style where coconut milk is added while cooking this rice preparation. You can also try this
Egg Dum Biryani Recipe
Ingredients
- 4 eggs
- 1 ½ cups Basmati rice
- 3 bay leaves
- 4 cloves
- ½ inch cinnamon
- 4 black peppercorns
- 1 tablespoon ginger garlic paste
For biryani masala:
- 2 medium sized onions finely chopped
- 1 medium sized onion julienned
- 2 medium sized tomatoes finely chopped
- 1 capsicum julienned
- 10 garlic pods finely chopped
- 1 tablespoon ginger-garlic paste
- 2 cardamoms crushed
- 6 black peppercorns
- 2 inch cinnamon broken
- 1 star anise
- ½ javitri/mace
- 1 teaspoon cumin seeds/jeera
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala/biryani masala
- 1 cup mint leaves chopped
- 10 cashewnuts
- 1 cup coriander leaves finely chopped
- ¼ cup milk
- 5-6 strands of saffron
- To taste salt
- 4 tablespoon oil or as needed
For marinating eggs:
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 2 tablespoon oil
- Pinch salt
Instructions
- Add saffron to warm milk and soak it for 30 minutes.
- Heat a kadai and add oil. Deep fry the onion juliennes till brown and crisp and keep it aside.
- Deep fry the cashewnuts and keep it aside.
- Boil eggs. Cool and de-shell. Keep it aside.
- Par boil basmati rice by adding 2 bay leaves, 4 black pepper pods, 1-inch cinnamon and 4 cloves.
- After boiling, drain water and spread on colander. Alternatively, you can boil rice by adding the spices in a rice cooker to make egg biryani in cooker.
Now let’s marinate the eggs.
- Make 4 slits in the boiled eggs.
- Heat the kadai and add oil. Add turmeric powder, red chili powder, salt and ginger and garlic paste and mix well. Add the eggs and coat them with the spice powder mix. Remove and keep it aside.
For the biryani masala:
- To the same kadai, add oil.
- Add spices like bay leaves, black peppercorns, cinnamon, cloves, cardamom, and mix. Let the oil get infused with the spices.
- Now add chopped onion and fry till onion turns pinkish. Add chopped garlic and fry.
- Add tomatoes and fry till they turn mushy.
- Add capsicum juliennes and fry for 10 minutes.
- Now add crushed ginger garlic and mix.
- Add chopped mint, chopped coriander leaves and deep fried cashwenuts and mix well.
- Sprinkle turmeric powder, red chili powder and garam masala and toss.
- Add salt to taste and mix.
- Add marinated eggs and mix.
- Simmer for 5 minutes and switch off the gas.
Let’s mix the egg masala and rice to layer the spicy egg biryani.
- Take a deep bottomed pan. Add a layer of rice.
- Top this with prepared biryani masala. Again, spread rice. Top this with biryani masala.
- Continue doing this alternatively till all the rice and biryani masala paste is over.
- Top this with eggs and deep-fried onion juliennes.
- Close the lid of the utensil and heat the biryani over low flame for 5 to 10 minutes.
- Garnish with coriander leaves.
- Serve it hot with raita.
- Garnish with coriander leaves.
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Note: The post was originally published on 13th Sep 2016 and is re-published.
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