Wednesday, July 16, 2014

Egg Dum Biryani

Biryanis are the one pot meal which helps us to make multi dishes into one . The Sundays  really makes us lazy to go in the kitchen and cook full meals . Biryani really rescues us from all these. Actually Egg Dum Biryani was prepared on last sunday and since the post was not edited I could not publish it . My husband is big fan of egg biryani and I keep on preparing it atleast once in the week. But had never taken pics of it . This time with patience I took some to post it on the blog. Looking at the ingredients you may be afraid off or step back to prepare it . Believe me this biryani is very simple in preparation and also does not need much time to cook .
You can serve this biryani  as it is or with some plain salad .  I served this biryani with some fish pakoras. There were some fish fillets left in my fridge, so prepared some Amritsari fish pakora . So friends try this recipe and let me know how did it turned out for you .
Going on to the recipe .

To Make Rice

  • Rice - 2 cups
  • Cloves - 3
  • Cinnamon stick - 1 inch
  • Bay leaf - 1 no
  • Jeera - 1 tsp
  • Salt  to taste

To Make Egg Masala

  • Hard Boiled Eggs - 4
  • Egg - 2 nos
  • Onion - 1 big or 2 medium , sliced
  • Tomato - 1 medium , chopped
  • Ginger garlic paste - 1&1/2 tbsp
  • Green chillies - 4, slitted
  • Mint leaves - 1/2 cup
  • Cilantro - 1/2 cup
  • Thick curd - 1/4 cup
  • Red chilly powder - 1/2 tsp(adjust as we are already using green chillies)+ 1/2 tsp
  • Coriander powder - 1 tsp
  • Tumeric powder - 1/2 tsp+1/4 tsp
  • Garam masala powder - 1tsp+1/4 tsp
  • Salt to taste
  • Oil - 2tbsp

To Temper

  • Cloves - 2
  • Cinnamon stick - 1/2 inch
  • Cardamom pods - 3 nos

Other Ingredients

  • To Make Fried onion - 1 large onion , thinly sliced (slice them and deep fried them into hot oil)
  • Some food colour (red, yellow) - totally optional
  • Cilantro - 1/4 cup , finely chopped

To Make Rice

  • First step is to boil the eggs and keep them aside.
  • Next step is cook the rice upto 80% done with all the spices mentioned in the column.
  • That is take a pot filled with water and keep it on medium flame. Pot should be filled with water such that  the  rice should be able to swim in the water till they are 80% cooked.
  • Tie all the spices except cumin seeds(jeera) into the muslin cloth and make it as potli. Throw it into the boiling water and lower the flame. I like jeera to be seen in the rice, so I just added them in the boiling water. Also add enough salt.
  • Remember to soak the rice atleast 20 minutes.
  • Now add the soaked rice and stir it once.
  • Bring back the flame to medium and cooked them until its middle rice grains can be break when holding in between your thumb and index finger.
  • Turn off the flame and add cold water into the same pot to avoid any further cooking.
  • Strain the rice and spread it in the large tray. This will help  the rice to avoid sticking from each other.
  • If you want to add different colours in the rice.
  • Make the portions of the rice to be coloured. Dilute the colour in the water and add it in the rice. Mix well.
  • This step is optional, it depends on once requirement.
To Make Egg Masala
  • Heat a pan on medium flame. Add oil and add all the spices. Fry for 1 minutes.
  • Add sliced onion and fry till they are light golden in colour.
  • Add all the dry masala powder except garam masala and mix well. Cook for 1 minute.
  • Now add curd and give it a stir.
  • Add chopped tomato, mint leaves  and cilantro. Mix everything well. Cover and cook until tomato are mushy.
  • Now add garam masala and salt. Mix well. Do not make gravy too thick.Once you see oil oozing out turn off the flame.
  • Parallely cut the hard boiled eggs into two halves. Keep aside
  • Beat the egg and add in red chilly powder, tumeric powder, garam masala and salt. Whisk well.
  • Dip each halved eggs into the mixture and shallow fry them in the oil.
  • If the egg mixture left, just make it as scrambled egg.
  • Add scrambled eggs  into the prepared  gravy. This will the make gravy more flavourful.
To Assemble the biryani.
  • In the wide bottomed pan, lined up the bottom layer with gravy.
  • Then spread generous amount of rice. Follow with fried onions and chopped cilantro.
  • Repeat the another layer in the same manner.
  • Cover the mouth of the pan using aluminium foil and close it with tight lid.
  • Place this pan on very low flame and cook it for another 40 minutes.
  • If you feel that your pan is getting heated up. Place the tawa under the pan to get minimum heat as required for this biryani.
  • Then egg dum biryani will soon ready to serve.


  1. Loving it. Biryanis are anytime favorite

  2. Hi Pranjali! your site is wonderful! I'am going to be a regular visitor from now on.. and while going through your blog i just immediately decided to try this recipe for lunch today.. it came out so well.. me and my husband enjoyed it so much! :)