This Egg biryani (dum style) is wonderfully flavourful, extremely delicious and one of the BEST Egg Biryani recipe you ever had! It has fluffy rice, aromatic masala with a pleasing texture and on your table under 30 minutes!
So, how about making some truly delicious egg biryani in dum style! I love making dum style biryani as it gets more intense flavour. This Egg biryani recipe has very basic ingredients and the texture of the rice is extremely flavourful.
For this recipe, We have marinated the egg with spices and fried in oil and then added to the gravy makes it exceptionally Good!
In fact, I think you’ll find yourself making it again and again not only because of the simple ingredients and process but your entire family will love and it goes with everything!
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Why this recipe works:
The flavours are not only on the surface, its in-depth! Perfectly cooked egg biryani, a great upgrade to your boring rice. Pantry friendly! Eggs.. we have it all time!
How to make Egg biryani:
Boil Egg and de-shell. Make two slits. Cook your basmati rice according to package instruction. Chop onion, tomato and grind ginger garlic paste.
Tips to make the best egg biryani recipe:
Basmati Rice: Use good quality basmati rice for the perfect texture and flavour. Cook your basmati rice according to your package instruction. For this recipe, I cooked my basmati rice in 1:2 rice and water quantity to get fluffy rice. You may also stir fry the rice in ghee for more flavours.
Hard-boiled eggs: boil the eggs for 7 to 8 mins to get a right consistency egg, then de-shell them and Make 2 or 3 slits.
Homemade ginger garlic paste: Nothing can beat the flavours of homemade ginger garlic paste! Make a fresh batch to get the best taste.
Fresh mint: Mint leaves are an absolute must for biryani that enhances the flavour.
Saffron milk: You can use some 2 tbs of saffron-infused milk for flavours. Brown onions: Fry the onions to a nice crispy golden colour and sprinkle over the rice. Dried fruits: You can fry the cashews and raisins in ghee and spread over the rice.
This Egg biryani (dum style) is wonderfully flavourful, extremely delicious and one of the BEST egg Biryani recipe you ever had! It has fluffy rice, aromatic masala with a pleasing texture and on your table under 30 minutes!
Egg – 4
Basmati Rice- 1.5 cups To marinate: 1tablespoon Chilli powder. 1tsp Turmeric powder. 1tablespoon ginger garlic paste. 1teaspoon lemon juice. 2 teaspoon oil (to fry the eggs)
To make Masala: 1 tablespoon Oil 1 cinnamon stick 3 cloves 2 cardamom 2 sliced onions 2 green chilli 1 tablespoon ginger-garlic paste. 2 chopped tomatoes 1tablespoon chilli powder 1teaspoon turmeric powder 1/2 cup mint leaves 1/2 cup coriander leaves. 1/4 cup curd 2 teaspoon salt 1 tablespoon ghee
Boil Egg and de-shell. Make two slits.
Cook your basmati rice according to package instruction.
Chop onion, tomato and grind ginger garlic paste. To make egg Biryani:
To a mixing bowl add chilli powder, turmeric powder, ginger-garlic paste, lemon juice and salt. Sprinkle little water to make a paste.
Rub the marinade over the eggs and marinate for 5 minutes.
Heat oil in a deep pot, add just 1 or 2 teaspoons of oil and fry the eggs to a nice golden colour.
Collect the fried eggs and keep aside.
Heat oil in a deep pot, add cinnamon sticks, cloves, cardamom. Let it sizzle for seconds.
Add onions, green chillies and fry them for 3mins till the onions turn translucent.
Add ginger-garlic paste and saute for few seconds till the raw smell disappears.
Add chopped tomato and cook for 4 to 5 mins till they are mushy.
Add chilli powder, turmeric powder and salt. Saute and cook till you get a thin layer of oil on top.
Add chopped coriander leaves and mint leaves. Mix well.
Add curd, stir and cook for 2 mins.
Add the cooked eggs, give a quick mix. Off from the heat. For layering:
To the bottom of the pot spread some gravy with eggs, add some cooked basmati rice, sprinkle chopped coriander leaves, mint leaves and ghee.
Again, spread some gravy, Top with basmati rice. Cover with a tight lid.
Keep in very low flame for 10 mins.
After 10 mins open the lid, fluff up the rice and serve.