Egg Dum Biryani is a flavorful & scrumptious biryani recipe made with exotic Indian herbs, rice and boiled eggs. I have an egg biryani recipe already here where rice is cooked separately and mixed with aromatic masala and eggs.
But the recipe that i'm sharing is similar to how i had made vegetable dum biryani and fish biryani. Like i said in all my dum biryani recipes, this egg biryani is also so flavorful and the rice grains are so perfectly cooked neither mushy nor under done.
For a change, today i have used ponni rice for this biryani, but had tried with basmati rice many times before, it tastes awesome with both varieties of rice, so pick your favorite rice for this biryani.
This biryani doesn't have any meat in it, therefore we have to add a little more whole garam masala spices for recreating that exotic biryani flavors. So in addition to the whole garam masala in the tempering, i would recommend to add some garam masala powder also.
If you have followed me for a long time, you would have already known that if i had used whole garam masala in the tempering, usually mentioned the garam masala powder as optional for those who need more flavor. But for this recipe, adding both helps to elevate the flavor.
Egg Biryani | Muttai Biryani
Preparation Time : 40 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Biryani | Recipe Cuisine: Indian
Recipe Category: Biryani | Recipe Cuisine: Indian
Ingredients
Ponni/Basmati Rice - 1/2 cup
Boiled Eggs - 3
Onion(medium) - 1
Tomato - 1/2( medium size)
Ginger garlic paste - 1/2 tbsp
Lemon - 1 tsp
Mint & Coriander leaves - handful
Turmeric powder - pinch
Red chili powder - 1/2 tsp
Green Chili - 1
Garam masala - 1/2 tsp
Cloves - 2
Cinnamon - small piece
Cardamom - 1
Bay leaf - 1
Kalpaasi - a small piece
Ghee - 1/2 tbsp
Oil - 1 tbsp
Water - 1 cup
Curd - 2 tbsp
Salt- to taste
To marinate the eggs
Ginger Garlic Paste - 1 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Salt - to taste
Ponni/Basmati Rice - 1/2 cup
Boiled Eggs - 3
Onion(medium) - 1
Tomato - 1/2( medium size)
Ginger garlic paste - 1/2 tbsp
Lemon - 1 tsp
Mint & Coriander leaves - handful
Turmeric powder - pinch
Red chili powder - 1/2 tsp
Green Chili - 1
Garam masala - 1/2 tsp
Cloves - 2
Cinnamon - small piece
Cardamom - 1
Bay leaf - 1
Kalpaasi - a small piece
Ghee - 1/2 tbsp
Oil - 1 tbsp
Water - 1 cup
Curd - 2 tbsp
Salt- to taste
To marinate the eggs
Ginger Garlic Paste - 1 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Salt - to taste
First soak the rice for 40 mins. Cut the boiled egg vertically into two and marinate it with the ingredients listed under "To marinate the eggs" and set it aside for 20 mins.
Cut the onion into thin slices, eggs into small pieces and slit the green chili. Heat a thick bottom pan( here i'm using my cast iron pan) with 1/2 tbsp of oil and add half of the onions with pinch of salt & saute the onions in medium flame till it's dark brown. Remove from the pan and set it aside.
In the same add the eggs with yolk side down and cook them it it's golden brown and flip into other side and cook for 30 secs. Remove from the pan and let it aside.
Add the remaining 1/2 tbsp of oil into the same pan then add whole gram masala spices(cinnamon, cardamom, cloves, bayleaf & kalpaasi).Saute it in oil for 30 secs, then add the onions, curry leaves, green chili & ginger garlic paste. Cook till the onions are soft.
Next add the tomatoes ,finely chopped mint & half of coriander leaves ,curd & spice powder(turmeric, red chili & garam masala powder) give a good mix.
Cook till the tomatoes are mushy and then add the water.
Next add the salt and bring into boil & drain the water from the soaked rice and add into boiling water.
Finally squeeze the lemon juice, give a good mix, cover it with lid & let the rice cook for 5-8 mins.
When the rice is almost cooked and the water is almost absorbed add the eggs on the top and ghee.
Cover it with lid and put on some weight on the top and keep the flame in low for 10 mins and switch off the flame and let it covered for 15 more mins. Then open the lid and add the sauted onions and coriander leaves.
Mix well and it's ready to serve. We had it with onion raita & cauliflower fry. For more rice and biryani recipe, check out here
Related: How to make fish dum biryani
- For today's recipe, i have used ponni rice, but tried it with basmati rice also for many times, both tastes good for this biryani, so use whatever you like.
- Don't over cook the eggs otherwise it becomes rubbery.
- Highly recommend to add kalpaasi for this biryani.
- Make sure to use pot/pan has heavy bottom otherwise it's easily get burned at the bottom.
- Adding ghee at last gives great flavor to the biryani.
- To avoid the escape of steam, you can use any weight on top of the lid. If your lid is flat, even pot filled with water works fine for making dum effect.
- Don't open the pot at once when the stove is switched off, keep it covered at least for 10 - 15 mins before opening the pot.
