Egg Dum Biriyani


Egg dum biriyani


                  Basmati rice                                        2 cup

                  Big onion( thin sliced)                        ½ cup   

                  Hardboiled eggs                                 5 no                     

                  Shahi biriyani masala                        2 tsp

                  Chili powder                                       1 tsp

                  Shahi jeera                                         1 tsp

                  Whole garam masala each              3no

                  Oil                                                        2 tbsp

                  Ghee                                                   1 tbsp

                  Required salt

                  chopped coriander mint leaves    for garnish

   For grind

                  Ginger   finely chopped                1 tbsp

                  Garlic finely chopped                   1 tbsp

                  Green chili                                      2 no

                  Thick curd                                       ½ cup

                  Mint leaves   chopped                  ¼ cup

                  Coriander leaves chopped           ¼ cup


1.       Soak basmati rice for 30 min. In a pressure cooker add washed rice, tsp of oil, half spoon shahi jeera, whole garam masala, 2 ½ cups of water and salt. Mix it well. Pressure cook for one whistle.

2.       Grind all the given items in a fine paste. Keep it aside.

3.        Heat a pan with oil. Add sliced onion, fry till the onion turns brown. Keep it aside.

4.       In the same pan add remaining shahi jeera. Once jeera popped add ground paste, coriander, chili powder, 1 tsp of shahi biriyani masala powder and salt. Cook till the oil oozes out from gravy. Switch off the flame. Keep it aside.

5.       In a big vessel spread half of the gravy. Then Spread half of the fried onion and chopped coriander pudina leaves. Then spread half of the cooked rice. Repeat the process again.

6.       Place the eggs on top of the rice. Spread remaining onion, chopped coriander leaves, 1 tsp of shahi biriyani masala powder and ghee. Cover the vessel with a tight lid or foiled seat.

7.       Heat a tawa, when the tawa turns hot, place the vessel on it.

8.       Dum it for 10 min in low flame. Switch off the flame. Do not open the vessel for 30 min. after 30 min, carefully mix the rice.

                              Serve it with onion raita





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