Egg Dum Biryani recipe with step by step photos and video instructions is a such a simple and easy biryani that you will make this every weekend.
Course Main Dish
Cuisine Indian
Keyword Biryani Recipe,, egg biryani, egg dum biryani
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Servings 3people
Calories 835kcal
Author Fareeha
Ingredients
6boiled eggscut into halves
500gms basmati rice
For making the paste
1tspcumin seeds
3cloves
1inch stickcinnamon
4cardamom
1tspshahi jeera
4wholedry red chilli
10-12garlic cloves
1smallginger
1tspcoriander powder
salt to taste
For the Biryani Gravy
5tbspoil
4onionfinely sliced
2-3green chillicut into half
1tspred chilli powder
Preparing Eggs
1tbspoil
1tspred chilli powder
1/2tspgaram masala powder
For the Rice
2tspoil
whole spicesshahi jeera, cinnamon, cardamom, bay leaf, cloves etc
salt to taste
For the Biryani
food coloring or saffron soaked milk
handful of coriander and mint leaveschopped
2tbspghee
Instructions
Prepare the Biryani Paste
Make a paste with the cumin seeds, cloves, cinnamon, shahi jeera, dry red chilli, garlic, ginger, coriander powder and salt. Set this paste aside.
Preparing Biryani Gravy
Heat oil and fry the onions till golden brown. Remove with slotted spoon and spread on kitchen towel.
In the same pan, add the green chili and the spice paste. Fry till all the raw smell has vanished from it.
Add the red chilli powder, yogurt, half of the fried onions and cook till oil starts floating on top.
Remove the masala from it and in the same pan add 2 tbsp oil, red chilli powder and garam masala powder.
Place the egg and cook for couple of minutes.
Preparing Rice
Take a large vessel and add sufficient water. Add the whole spices, salt and oil.
Bring the water to boil and add the soaked basmati rice. Parboil till half done. The rice should be still grainy yet cooked. Remove the water by straining over a colander.
Preparing Biryani
Place half the parboiled rice at the bottom of a heavy bottomed pan.
Spread the prepared gravy over the rice.
Spread rest of the rice over the gravy.
Top with rest of the fried onions, food coloring, eggs, coriander and mint leaves.
Cover with foil and place a lid. Cook on low heat for 30 minutes. Switch off the heat, wait for 10 more minutes before opening the lid. Mix gently and serve hot with raita.
Video
Notes
For cooking the perfect rice, bring the water to boil and add the soaked rice. Cook till it comes to a boil again. Check the rice, it should break and yet still be grainy.