Egg Biryani recipe - Egg biryani made with basmati rice, hard-boiled eggs, spices, and herbs. This egg dum biryani is quick and easy to make compared to chicken or mutton biryani. You do not have to wait for marination, require fewer ingredients and the cooking time is also less. Serve it with raita, onion rings, and lemon wedges.
Making biryani is a little bit time-consuming task and it requires a few pre-preparations. But I can assure you, this recipe of egg biryani tastes amazing 🙂 I have posted another quick egg biryani recipe in a pressure cooker. It tastes exactly the same and can be made within 30 minutes.
What is Egg Dum Biryani?
The biryani made with Dum cooking technique is called Dum biryani. In dum cooking, partially cooked rice and boiled eggs are cooked together in a sealed pot on low heat. The aroma of spices remains intact inside the pot and this makes biryani more aromatic and flavorful.
Once you open the seal of the biryani pot, your home will be filled with the fragrance of aromatic spices.
Use homemade biryani masala powder for aromatic and flavorful biryani at home. Serve biryani hot with raita or Mirchi ka salan.
What is the best rice to make biryani?
When selecting rice for making biryani, aged long grain basmati rice is my favorite. Basmati rice when cooked gives a nice aroma and unique flavor to the biryani.
Apart from the aroma, the visual appearance of the cooked long-grain fluffy basmati rice enhances the beauty of this rice dish.
Nowadays, you can get basmati rice to make biryani easily in the market. Also, you can select the basmati rice that is at least 1 year old. The older the rice, the longer the grains when cooked and there will be less starch in it that means it will be non-sticky.
If you like this recipe, you may also like these amazing biryani recipes
- Hyderabadi egg biryani
- Hyderabadi chicken dum biryani
- Mutton Biryani
- Chicken biryani in the pressure cooker
- Butter chicken biryani
- Chicken tikka biryani
How to make egg biryani recipe
Prepare fried onions (birista)
- Heat oil in a pan over high heat. Fry the onions slices until they are light brown in color.
- Drain the excess oil and spread it on a plate. Keep it aside.
Next, fry eggs in spices
3. Take hard-boiled eggs. Remove shells and make long incisions on them. Keep it aside.
4. Heat 1 tablespoon of oil. Add turmeric powder, red chili powder, biryani masala, and salt. Put the eggs and coat it well with the spices for 2-3 minutes. Keep it aside.
Make scrambled eggs
5. Beat two eggs. Add red chili powder and salt. Mix it well.
6. Heat 1 teaspoon oil in a pan. Add the egg mixture. Prepare scrambled eggs. Keep it aside.
Cooking rice
7. Wash & soak biryani rice for 30 minutes.
8. Boil water and add salt and oil to it.
9. Drain the soaked rice and add it to boiling water. Cook the rice for 5 minutes (80%). The rice should not be completely cooked and it must have a bite in them.
10. Drain the rice in a colander. Spread it on a plate.
Making biryani gravy
11. Heat 2 tablespoon of oil in a pan. Add 1 teaspoon of cumin seeds and the whole spices mentioned in the ingredients. Saute for 1 minute.
12. Add chopped onions. Saute till it changes its color to light brown.
13. Now add ginger garlic paste. Cook till it changes its color to a golden brown.
14. Add grated tomato and salt. Cook for 5-7 minutes till it starts to leave oil from the sides.
15. Add red chili powder, turmeric powder, coriander powder, and biryani masala and cook it for another 2-3 minutes. Stir continuously.
16. Lower the flame and add curd. Keep stirring continuously for 2 minutes.
17. Add slit green chilies, chopped coriander and mint leaves and fried onions. Add water and mix. Cook or 2 minutes.
18. Place the fried eggs and coat it with the gravy.
19. Add lemon juice and mix. Switch off the flame.
Assembling and layering the biryani
20. Take half of the prepared rice and layer it over the gravy.
21. Layer the scrambled eggs, fried onions, chopped coriander & mint leaves over it.
22. Sprinkle cardamom powder and biryani masala over it.
23. Layer the rest of the rice over it. Again put fried onions, chopped coriander & mint leaves.
24. Now drizzle saffron milk, orange food color & Ghee.
Dum cooking egg biryani
25. Cover it with a lid and seal it with dough. Switch on the flame. For First 5 minutes, cook it on medium flame.
26. After 5 minutes keep it on a hot Tawa/Pan.
27. Cook on the lowest flame for 20 minutes. Switch off the flame.
28. Remove the seal carefully. Serve Egg Biryani hot with Raita.
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Recipe Card
Egg biryani recipe (How to make egg dum biryani)
Ingredients
For preparing the Rice:
- 1.5 Cup basmati rice
- 6-7 Cups water
- 1 teaspoon oil/ghee
- salt to taste
For Fried Onions
- 2 onions
- oil for deep frying
For Frying the Eggs
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon Biryani masala powder
- salt to taste
For Scrambled eggs
- 2 eggs (raw)
- salt to taste
- ½ teaspoon red chili powder
For the Gravy
- 1 teaspoon cumin seeds
- 1 onion
- 1 teaspoon ginger-garlic paste
- 2 tomatoes (grated or pureed)
- salt to taste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon biryani masala powder
- ¼ cup fresh curd/yogurt
- 2 green chilies, slit
- 2 teaspoon coriander leaves, chopped
- 1 teaspoon mint leaves, chopped
- 4 tablespoon fried onions
- ¼ cup water
Whole spices
- 1 bay leaf
- ¼ teaspoon shahi jeera/caraway seeds
- 2 green cardamom
- 1 black cardamom
- 1 star anise
For Assembling and Layering the Egg Biryani
- saffron strands (optional) a pinch Soaked in ¼ cup of warm milk
- 2 tablespoon ghee
- ½ cup mint leaves, chopped
- ½ cup coriander leaves, chopped
- fried onions
Instructions
Prepare fried Onions
- Heat oil and fry the onions slices till they are light brown in color. Drain the excess oil and spread them on a plate. Keep it aside.
For Frying the Eggs
- Take boiled eggs. Remove shells and make long incisions on it. Keep it aside.
- Heat 1 tablespoon of oil. Add turmeric powder, red chili powder, biryani masala, and salt.
- Put the eggs and coat it well with the spices for 2-3 minutes. Keep it aside.
For Scrambled Eggs
- Beat two eggs. Add red chili powder and salt. Mix it well.
- Heat 1 teaspoon oil in a pan. Add the egg mixture. Prepare scrambled eggs. Keep it aside.
Prepare Biryani rice for Egg Biryani
- Wash & soak biryani rice for 30 minutes.
- Boil water and add salt and oil to it. Drain the soaked rice and add it to boiling water.
- Cook the rice for 5 minutes. The rice should not be completely cooked and it must have a bite in them. Drain the rice in a colander. Spread it on a plate.
For the Gravy of Egg Biryani
- Heat 2 tablespoon of oil in a pan. Add 1 teaspoon of cumin seeds and the whole spices mentioned in the ingredients. Saute for 1 minute.
- Add chopped onions. Saute until it changes its color to light brown.
- Now add ginger garlic paste. Cook until it changes its color to golden brown.
- Add grated tomato and salt. Cook for 5-7 minutes till it starts to leave oil from the sides.
- Add red chili powder, turmeric powder, coriander powder, and biryani masala and cook it for another 2-3 minutes. Stir continuously.
- Lower the flame and add curd. Keep stirring continuously for 2 minutes.
- Add slit green chilies, chopped coriander and mint leaves and fried onions.
- Add water and mix. Cook or 2 minutes. Place the fried eggs and coat it with the gravy.
- Add lemon juice and mix. Switch off the flame.
For Assembling and Layering the Egg Biryani
- Take half of the prepared rice and layer it over the gravy.
- Layer the scrambled eggs, fried onions, chopped coriander & mint leaves over it. Sprinkle cardamom powder and biryani masala over it.
- Layer the rest of the rice over it.
- Again put fried onions, chopped coriander & mint leaves.
- Now drizzle saffron milk, orange food color & Ghee.
Cook the egg biryani on Dum
- Cover it with a lid and seal it with a dough.
- Switch on the flame. First 5 minutes cook it on medium flame.
- After 5 minutes keep it on a hot Tawa/Pan. Cook on lowest flame for 20 minutes. Switch off the flame.
- Remove the seal carefully. Serve Egg Biryani hot with Raita.
Video
Notes
- Ghee enhances the flavor of the Dish.
- Use fresh curd/yogurt. If using sour curd then do not add lemon juice in the recipe.
- Use a thick bottom pan for making this recipe.
- You can add a few drops of rose or kewra essence in the recipe.
- You can seal the pot with aluminum foil too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
You have to try this egg biryani recipe. It's an easy, comforting one-pot meal that tastes so delicious and is perfect for any night of the week.