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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.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 640 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat the above step for another layer.
  9. 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.
  10. 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

  •  
  • 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.
  • Use long-grain rice (basmati rice) for making Hyderabadi dum biryani.
  • Use long-grain rice (basmati rice) for making Hyderabadi dum biryani.
  • Soak rice for 10 to 15 minutes before cooking. Rinse rice to remove excess starch. It helps cook rice perfectly.
  • Soak rice for 10 to 15 minutes before cooking. Rinse rice to remove excess starch. It helps cook rice perfectly.
  • 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.
  • 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.
  • Don’t skip on fresh coriander and mint leaves. Fresh herbs add tons of flavor to the biryani.
  • Don’t skip on fresh coriander and mint leaves. Fresh herbs add tons of flavor to the biryani.

Nutrition Information

Calories 640kcal (32%) Carbohydrates 97g (32%) Protein 19g (38%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.03g Cholesterol 276mg (92%) Sodium 334mg (14%) Potassium 742mg (21%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 2724IU (54%) Vitamin C 28mg (31%) Calcium 174mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 640

% Daily Value*

Calories 640kcal 32%
Carbohydrates 97g 32%
Protein 19g 38%
Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.03g 2%
Cholesterol 276mg 92%
Sodium 334mg 14%
Potassium 742mg 16%
Fiber 9g 36%
Sugar 9g 18%
Vitamin A 2724IU 54%
Vitamin C 28mg 31%
Calcium 174mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.