Egg Dum Biryani

Egg dum biryani is a delectable rice meal made using basmati rice, spices, herbs, and hard-boiled eggs. Hard-boiled eggs are coated in spices sautéed in oil and cooked with basmati rice using the dum cooking method(slow cooking in its steam). Served with raita.

Dum biryani with eggs

Biryani is an ever-green classic that needs no introduction in parts of countries like Persia, and India. Dum-style cooking involves cooking rice and protein (in layers) in a deep bottomed heavy pan (called handi). In this style of cooking food is tightly sealed and cooked over a slow fire in its own steam.

Rice and hard-boiled eggs are cooked with rich and finger-licking masala that can be customized to your taste preference. Choose to make it as spicy as you like.

Biryani preparation varies every 100 miles within India. Each of the variations is loyal to its regional gastronomical history. As you go up to the North of India biryani is usually made using long-grain basmati rice. In most South Indian places biryani is cooked with short-grain rice called jeera samba rice.

Ingredients

Here’s what you’ll need –

• Hard-boiled eggs
• Basmati rice (long-grain rice)
• Onions
• Tomatoes
• Green chilies
• Ginger-garlic paste
• Turmeric powder
• Red chili powder
• Coriander powder
• Garam masala
• Coriander leaves
• Mint leaves
• Oil + Ghee
• Cinnamon pieces
• Cloves
• Cardamom
• Javathri
• Bay leaves
• Salt to taste
• Saffron
• Warm milk

All the ingredient’s exact measurements are mentioned in the recipe card below.

How to make egg biryani

Boil eggs, and peel the shell. Make a few slits on the egg white carefully without penetrating deep into the yolks. Coat in turmeric powder, a little red chili powder, and a pinch of salt into the slits and all the egg. Soak saffron strands in warm milk.

Heat a teaspoon of oil in a non-stick pan. Add eggs and roast them for about 3 to 5 minutes on low flame carefully turning them all sides. Remove from oil and keep aside.

Soak basmati rice in water for about 15 minutes. Wash and rinse rice gently, this will remove excess starch from it.

Add about 2-3 liters of water to a large vessel and bring it to a boil. Once the water starts to boil, add about 1 teaspoon of cooking oil, 1 cinnamon, 2 cloves, 1 javathri, 1 bay leaf, and 1 teaspoon of salt. Add soaked rice stir once and cook until it is ¾ done for about 3-5 minutes. Keep an eye on rice as some brands of basmati rice cook very fast compared to others. Drain the water immediately spread the rice on a large plate and let it cool.

In a deep-bottomed pan add oil, once the oil gets heated add 1 onion slice and fry it until brown (don’t burn the onions). Remove the browned onion from the oil and keep it aside.

To the same pan add the remaining onions (2 onions) slices and green chilies and sauté till onions turn translucent. Next, add ginger-garlic paste and sauté till the raw smell goes off.

Add chopped tomatoes and green chilies sauté until mushy. Next add red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Sauté for 2 minutes.

Reduce the flame to low. Remove half of this masala and keep it aside. Place 3 hard-boiled eggs and spread cooked basmati rice over the eggs, level it. Pour ½ quantity of saffron-infused milk over the rice, and sprinkle finely chopped mint and coriander leaves too. Add some golden browned onions on top. This is one layer.

Repeat the above step for another layer.

Close the pan with a lid. Ensure the flame is lowest and place a heavy weight on top of the lid to trap the steam inside. Leave it alone for 10 minutes and your dum biryani is ready.

Before serving, take layers of rice, masala, and egg from top to bottom carefully without breaking the eggs. Serve hot with onion raita and cucumber salad. Enjoy!

Useful tips

1. Use long-grain rice (basmati rice) for making dum biryani.
2. Soak rice for 10 to 15 minutes before cooking. Rinse rice to remove excess starch. It helps cook rice perfectly.
3. Hard-boiled eggs can be used as it is in the biryani, but briefly frying in oil with spices amps up the flavor and taste.
4. Don’t skip on fresh coriander and mint leaves. Fresh herbs add tons of flavor to the biryani.

Common questions

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📋Egg dum biryani

Jyothi Rajesh

Egg dum biryani is a delectable rice meal made using basmati rice, spices, herbs, and hard-boiled eggs. Hard-boiled eggs are coated in spices sautéed in oil and cooked with basmati rice using the dum cooking method(slow cooking in its steam). Served with raita.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian

Servings 4 servings

Calories 640

Ingredients

  

1x2x3x

• ▢ 6 Eggs
• ▢ 2 cups basmati rice
• ▢ 3 onions
• ▢ 3 tomatoes
• ▢ 4 green chilies slit
• ▢ 2 teaspoon ginger garlic paste
• ▢ 1 teaspoon turmeric powder
• ▢ 2 tablespoons red chili powder
• ▢ 2 teaspoons coriander powder
• ▢ 1 teaspoon garam masala powder
• ▢ ½ cup finely chopped coriander leaves
• ▢ ½ cup finely chopped mint leaves
• ▢ 3 tablespoon oil + 1 tablespoon ghee
• ▢ 2 piece cinnamon
• ▢ 4 cloves
• ▢ 4 cardamoms
• ▢ 2 Javathri
• ▢ 2 bay leaves
• ▢ Salt to taste
• ▢ 10 strands of saffron
• ▢ ¼ cup warm milk

Instructions

 

• Boil eggs, and peel the shell. Make a few slits on the egg white carefully without penetrating deep into the yolks. Apply turmeric powder and a pinch of salt into the slits and all over the egg. Soak saffron strands in warm milk.
• Heat a teaspoon of oil in a non-stick pan. Add eggs and roast them for about 3 to 5 minutes on low flame carefully turning them all sides. Remove from oil and keep aside.
• Soak basmati rice in water for about 30 minutes. Wash the rice gently ensuring to take out only starch and not break the grains. Mean add about 4 liters of water in a large vessel and bring it to a boil. Once the water starts to boil, add about 1 teaspoon of cooking oil, 1 cinnamon, 2 cloves, 1 javathri, 1 bay leaf and 1 teaspoon of salt. Add the soaked and washed rice, stir gently once, and cook until it is ¾ done for about 3-5 minutes. Keep an eye on rice as some brands of basmati rice cook very fast and some take time. My rice was ¾ done in 4 minutes. Drain the water immediately spread the rice on a large plate and let it cool.
• In a deep-bottomed pan add oil, once the oil gets heated add 1 onion slice and fry it until brown (don’t burn the onions). Remove the browned onion from the oil and keep it aside. This will be used for garnishing and will make the layers.
• To the same pan add remaining onions (2 onions) slices and green chilies and sauté till onions turn translucent. Next, add ginger-garlic paste and sauté till the raw smell goes off.
• Add chopped tomatoes and sauté till tomatoes turn slightly mushy. Next add red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Sauté for 2 minutes.
• Reduce the flame to low. Remove half of this masala and keep it aside. We will do the layering now. Spread the masala in the pan all over. Place 3 eggs and then add cooked basmati rice over the eggs and gently spread the rice to cover the eggs. Pour ½ quantity of saffron-infused milk over the rice, and sprinkle finely chopped mint and coriander leaves too. Finally some golden browned onions on top. This is one layer.
• Repeat the above step for another layer.
• Close the pan with a lid. Ensure the flame is low and place a heavy weight on top of the lid to trap the steam inside. Leave it alone for 10 minutes and your dum biryani is ready.
• Before serving, take layers of rice, masala, and egg from top to bottom carefully without breaking the eggs. Serve hot with onion raita and cucumber salad. Enjoy!

Notes

1. 1. Use long-grain rice (basmati rice) for making Hyderabadi dum biryani.

1. 1. Soak rice for 10 to 15 minutes before cooking. Rinse rice to remove excess starch. It helps cook rice perfectly.

1. 1. Hard-boiled eggs can be used as it is in the biryani, but briefly frying in oil with spices amps up the flavor and taste.

1. 1. Don’t skip on fresh coriander and mint leaves. Fresh herbs add tons of flavor to the biryani.

 

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 640kcalCarbohydrates: 97gProtein: 19gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 276mgSodium: 334mgPotassium: 742mgFiber: 9gSugar: 9gVitamin A: 2724IUVitamin C: 28mgCalcium: 174mgIron: 4mg

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