Egg Biryani recipe made with boiled eggs, rice, spices and herbs. It is prepared using dum cooking technique. This egg dum biryani is so aromatic and flavorful that you will love it.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Main
Cuisine: Indian
Servings: 4
Calories: 767kcal
Author: Preeti Nayak
Ingredients
For preparing the Rice:
1.5Cupbasmati rice
6-7Cupswater
1teaspoonoil/ghee
salt to taste
For Fried Onions
2onions
oil for deep frying
For Frying the Eggs
¼teaspoon turmeric powder
¼teaspoonred chili powder
¼teaspoonBiryani masala powder
salt to taste
For Scrambled eggs
2eggs (raw)
salt to taste
½teaspoonred chili powder
For the Gravy
1teaspooncumin seeds
1onion
1teaspoonginger-garlic paste
2tomatoes (grated or pureed)
salt to taste
½teaspoonred chili powder
¼teaspoonturmeric powder
1teaspooncoriander powder
1teaspoonbiryani masala powder
¼cupfresh curd/yogurt
2green chilies, slit
2teaspooncoriander leaves, chopped
1teaspoonmint leaves, chopped
4tablespoonfried onions
¼cupwater
Whole spices
1bay leaf
¼teaspoonshahi jeera/caraway seeds
2green cardamom
1black cardamom
1star anise
For Assembling and Layering the Egg Biryani
saffron strands (optional)a pinch Soaked in ¼ cup of warm milk
2tablespoonghee
½cupmint leaves, chopped
½cupcoriander 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.