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Home > Main Dishes > Egg Dum Biryani

Egg Dum Biryani

Modified: Nov 17, 2023 · Published: Dec 10, 2015

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egg dum biryani in bowl with text

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.

3 eggs in egg dum biryani in a casserole
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  • Dum biryani with eggs
  • Ingredients
  • How to make egg biryani
  • Useful tips
  • Common questions
  • 📋Egg dum biryani

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

Can I use regular rice?

Long-grain basmati rice gives you the best and most authentic taste. Using regular rice short-grain rice or jasmine rice will alter the fragrance of biryani and its taste. It will still be delicious but not the authentic as you’d expect.

Do I have to use the lengthy list of biryani spices?

Yes! You can find them all in the supermarket easily these days. If not try Amazon and I’m most certain you won’t have difficulty sourcing the spices if you don’t have them in stock in the pantry.

ARE YOU A BIRYANI LOVER? TRY THESE BIRYANI AS WELL –

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Hyderabadi dum biryani with eggs in plate
3 eggs in egg dum biryani in a casserole
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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
  

  • 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. Use long-grain rice (basmati rice) for making Hyderabadi dum biryani.
    1. Soak rice for 10 to 15 minutes before cooking. Rinse rice to remove excess starch. It helps cook rice perfectly.
    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. 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
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!

Created by Jyothi Rajesh

Thank you for stopping by.

I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.

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    Comments & Reviews

  1. Recipe Kitchen says

    April 09, 2020 at 2:40 pm

    I made this dish at home and ate it is a very royal and delicious dish.

    Reply
    • Jyothi Rajesh says

      April 11, 2020 at 9:04 pm

      Glad you tried and liked the dish

      Reply
  2. Gouthami says

    December 11, 2015 at 1:29 pm

    Looks lovely 🙂 ur write up is amazing. Hope ur kid s enjoying school now!!

    Reply
    • jyothirajesh says

      December 11, 2015 at 7:52 pm

      Aww thank you very much Gouthami for taking time to read through the post. Daughter got adjusted to the whole school thingy long time back. Son is slowly getting used to it. 🙂

      Reply
  3. Rashida says

    December 11, 2015 at 12:15 pm

    Hi
    Dear,
    I’ve never had Egg biryani n forget cooking it…Thnx fr sharing scrumptious biryani recipe,will soon try it n definitely will update u my experience…
    Too good clicks, tempting me

    Reply
    • jyothirajesh says

      December 11, 2015 at 7:54 pm

      Hi Rashida

      Thank you so much for liking the post. Hope you will try the recipe soon and hope you’ll will like it!

      Reply
  4. manisha says

    December 10, 2015 at 9:53 pm

    Hello

    Loved ur recipie, just a suggestion about post, u have used chicken and mutton in point 6 and 7 , you can edit it just for uniformity about the recipie

    Reply
    • jyothirajesh says

      December 11, 2015 at 6:47 am

      Oh sorry Manisha. That got added due to over sight. Thank you for pointing it out. Corrected the recipe

      Reply
  5. Revathi says

    December 10, 2015 at 8:50 pm

    Biryani is my hubby’s favorite. He can have it for lunch all days of the week. Love the way how the rice is perfectly cooked and the color is just phenomenal.

    Reply
    • jyothirajesh says

      December 10, 2015 at 9:26 pm

      Thank you Revathi

      Reply

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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