Egg Dum Biryani
Aromatic basmati rice and hard-boiled eggs cooked in layers with fragrant spices, fried onions, and fresh mint. This one-pot meal is a delightful eggetarian alternative to classic biryani, perfect for a special weekend lunch.
For 4 servings
Preparation (30 mins)
- Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain before cooking.
- Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes until hard-boiled. Peel the eggs and gently prick them all over with a fork.
- Soak the saffron strands in 2 tbsp of warm milk and set aside.
- Chop the mint and coriander leaves.
Par-boil the Rice (10 mins)
- In a large pot, bring 8 cups of water to a rolling boil.
- Add the whole spices (bay leaves, green cardamom, cloves, cinnamon stick) and 1.5 tsp of salt.
- Add the drained rice and cook for 5-7 minutes until it is 70% cooked. The grain should break when pressed but still have a firm bite.
- Immediately drain the rice in a colander and spread it on a large plate to cool slightly and stop the cooking process.
Prepare the Egg Masala (15 mins)
- Heat 1 tbsp of ghee in a heavy-bottomed pot. Add 1/4 tsp turmeric powder and 1/4 tsp red chili powder.
- Add the pricked, boiled eggs and sauté for 2-3 minutes on medium heat until they are lightly golden and blistered. Remove the eggs and set aside.
- In the same pot, add the remaining 2 tbsp of ghee. Add the sliced onions and fry for 8-10 minutes until they turn deep golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
- Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
- Lower the heat and add the spice powders: remaining 1/2 tsp turmeric, 1 tsp red chili powder, coriander powder, biryani masala, and 1 tsp salt. Sauté for one minute.
- Turn the heat to the lowest setting. Add the whisked curd and mix continuously to prevent it from splitting. Cook for 3-4 minutes until oil begins to separate from the masala.
- Add the sautéed eggs and 1/4 cup of water. Simmer for 2 minutes to create a thick gravy. Turn off the heat.
Layer the Biryani (5 mins)
- Spread half of the par-boiled rice evenly over the egg masala in the pot.
- Sprinkle half of the chopped mint leaves, coriander leaves, and fried onions (birista) over the rice.
- Layer the remaining rice on top to form the final layer.
- Garnish with the rest of the mint, coriander, and fried onions. Drizzle the saffron-infused milk over the top.
Dum Cooking (20 mins)
- Cover the pot with a tight-fitting lid. To create a perfect seal, you can line the rim with wheat flour dough or place a clean kitchen towel under the lid.
- Place the pot on a tawa (flat griddle) over the stove to ensure even heat distribution.
- Cook on high heat for the first 2 minutes, then reduce the heat to the absolute lowest setting.
- Let the biryani cook on 'dum' (steam) for 15-18 minutes.
- Turn off the heat and let the biryani rest, unopened, for at least 10-15 minutes. This allows the flavors to meld beautifully.
Serve
- Open the lid and enjoy the aroma. Gently fluff the rice from the sides of the pot using a fork or a flat spatula.
- Serve the Egg Dum Biryani hot with a side of cooling raita or Mirchi ka Salan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use aged, long-grain basmati rice for the best non-sticky texture and fragrance.
- 2Do not overcook the rice initially; 70% cooked is the key to getting perfectly separate grains after dum cooking.
- 3Pricking the eggs helps them absorb the flavors of the masala, making them more delicious.
- 4Always add whisked yogurt on low heat to prevent it from curdling and splitting the gravy.
- 5Using a heavy-bottomed pot or placing a tawa underneath is crucial to prevent the biryani from burning at the bottom.
- 6Letting the biryani rest after cooking is a non-negotiable step for the best flavor.
Adapt it for your goals.
Vegetarian
Replace eggs with large cubes of paneer or boiled potatoes. Sauté them in the same way as the eggs before adding to the masala.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder. You can also add a teaspoon of black pepper to the masala for extra heat.
With VegetablesWith Vegetables
Add par-boiled vegetables like carrots, peas, and beans to the masala along with the eggs for a more wholesome meal.
South Indian StyleSouth Indian Style
Use seeraga samba rice instead of basmati and add a few curry leaves and a teaspoon of fennel powder to the masala for a different flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Aromatic Spices
Spices like turmeric, ginger, and cloves are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress and support overall health.
Provides Sustained Energy
The basmati rice offers complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer periods.
Frequently asked questions
A single serving of Egg Dum Biryani (around 530g) contains approximately 650-750 calories. This can vary based on the amount of ghee used and the size of the eggs.