Tuesday, September 13, 2016

Egg Dum Biryani

Egg Dum Biryani Recipe
Egg Dum Biryani - Egg dum biryani is a traditional mughlai main course recipe of India. This recipe is light, mild and delicious. The rice grains were fluffy, cooked well and separate. An authentic egg biryani is always slow cooked on dum. This cooking on dum gives the biryani its uniqueness and originality.


For the rice:
  • Basmati rice (soaked and drained) - 1 - 1/2 cups
  • Oil - 1 tbsp
  • Salt - to taste
  • Cardamom - 2
  • Cloves - 2
  • Bay leave - 1
  • Cinnamon - 1 inch
  • Caraway seeds (shahi jeera) - 1/4 tsp

For the Egg Gravy or masala:
  • Egg (hard boiled, peeled and cut into half) - 4
  • Bay leaves - 1
  • Green cardamom - 4
  • Cloves - 2
  • Caraway seeds (shahi jeera) - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Onion (Thinly sliced)- 2 big
  • Tomato (chopped) - 1 medium
  • Ginger garlic paste - 1 tbsp
  • Red chilli powder - 1 tbsp
  • Turmeric powder - 1 tsp
  • Green chillies (slit) - 4-5
  • Ginger (thinly sliced) - 1/2 inch
  • Biryani masala - 50 grams
  • Yogurt (Curd) - 1/2 cup
  • Oil - 2 tbsp
  • Salt - to taste
  • Mint leaves (chopped) - 4 tbsps
  • Coriander leaves (chopped) - 2 tbsps
  • Saffron (kesar) - a few strands
  • Milk (warm) - 1/4 cup

For Garnish:
  • Ghee (melted butter) - 4 tbsps
  • Garam masala powder - 1 tsp


For the Egg Masala or Gravy:

1. Thinly slice one onion and fry them in oil to make the fried onions, set aside.

2. Heat oil in a pan; add cumin seeds, cardamom, cloves, bay leaf, cinnamon stick, except shahi jeera . Sauté for 30 seconds.

3. Add shahi jeera and sauté for few second.

4. Add ginger garlic paste and fry till the raw smell goes off.

5. Add one thinly sliced onion and fry till golden brown.

6. Add tomato, green chillies, ginger and fry till tomatoes are mushy.

7. Add turmeric, red chili powder, salt and biryani masala powder. Sauté for about 2 to 3 minutes.

8. Whisk yogurt with little water and add into this. Cover and simmer for 2 minutes.

9. Add the eggs carefully and saute till well coated with the masala.

10. Turn off the heat. set aside.

For the rice:

In a large pot, take 5 cups of water, add oil, salt, shahi jeera, cardamom, cloves, bay leaf, cinnamon stick and bring it to boil. Add rice and Cook on a medium flame till it is ¾ done. Drain off the excess water and set aside.

How to proceed:

1. In a small bowl take warm milk and add saffron strands. keep aside.

2. Take a biryani bowl or a deep wide pan. Add half of the cooked egg masala and spread it evenly all over the pan.

3. Transfer half of the prepared rice on it and spread it evenly. Spread half of fried onions on it, sprinkle half of the garam masala powder, half the mint leaves and coriander leaves and pour half of the saffron milk.

4. Repeat the same process again for rest of the egg masala and rice and arrange the layer.

5. Pour the ghee evenly over it and cover it with a lid or you can use a foil to cover it tightly.

6. Place this pan on a hot griddle/tawa and cook on low flame for 20 to 25 minutes.

7. Serve hot with raita.

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