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Masala Egg Biryani Recipe | Easy Egg Dum Biryani
Our tried and tested Egg Biryani recipe, a delicious variation on the famous Hyderabadi Chicken Dum Biryani, is a treat for egg lovers. This anda biryani recipe involves little effort, but produces amazing results. It uses ingredients found in every Indian kitchen to conjure up the ultimate comfort food.
Biryani is derived from the Persian word birian, which means ‘fried before cooking’, and birinj, the Persian word for rice. It typically is rice layered with spiced meat or chicken which is then cooked together in a pot on dum. Biryani packs in the nutrient goodness of protein and carbohydrate in a complete one-pot meal. This pan-Indian favourite is one of the most iconic and popular dishes in the country, with dozens of local and regional variants.
Traditionally, there are two methods followed of making biryani—pakki and kachhi. In pakki biryani, cooked rice and cooked meat are stacked in alternating layers in one handi and then cooked on dum together till aromatic. In kachhi biryani, partially cooked rice and uncooked (kachhi) marinated meat are placed in layers and then cooked on dum till done. Our egg biryani recipe uses the former method and is a pakki biryani. Here the rice is cooked with whole spices separately, layered with cooked masala eggs, fried onions, ghee, and saffron-infused milk, and then placed on dum for a delectable and soul satisfying egg dum biryani.
Purists may sneer at the idea of a meatless biryani, but we believe that the biryani method of layering spiced rice with other ingredients and then cooking it on dum can be applied equally effectively to the cooking of non-meat ingredients, and our delicious egg biryani recipe is true to the glorious legacy of this one-pot marvel of a dish.
Our egg biryani restaurant style is a lacto-ovo-vegetarian-friendly option (for those who eat no meat, including seafood, but eat dairy products and eggs). One that does not compromise on the complex blend of spicy flavours, enticing aromas, and perfectly cooked rice that is the hallmark of excellent biryani.
Our suggestion would be to bring the sealed biryani handi to the table immediately after removing from heat and then taking off the lid – your family and guests will absolutely love the mouth-watering aroma of this biryani.
Serve the egg biryani along with a cooling raita of onion, mint, or cucumber, along with a spicy hari chutney and crisp papad.
Learn how to make egg biryani at home by watching our egg biryani video tutorial with step-by-step instructions and find the detailed recipe with all ingredients, cooking method, and preparation and cooking time right here.
And if you’re looking for other related recipes, then you’ll definitely want to try our:
Chicken Biryani Hyderabad Style
Mutton Biryani Dum Pukht Style
Or go directly to our rice recipes page to see all our rice recipes!
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RECIPE
INGREDIENTS
Garnish:
200 grams onions, (about 2 medium onion), sliced, fried till brown and crisp
2 tablespoons milk, warm
1 pinch saffron, stirred into 2 tablespoons warm milk above and allowed to soak for 20 minutes
1 tablespoon ghee
2 tablespoons coriander leaves
Rice:
1 piece cinnamon, 1-inch
1 star anise (chakra phool), (phool patri)
2 cloves (laung), (laung)
1 blade mace (javitri)
3 green cardamom pods
2 bay leaves (tej patta), (tej patta)
300 grams rice, (about 1 2/3 cups), preferably basmati or other long grain rice
1 1⁄2 teaspoons salt, or to taste
Eggs:
1 teaspoon vegetable oil
6 eggs, hard-boiled, peeled and cut in half lengthwise
1⁄2 teaspoon salt, or to taste
1⁄2 teaspoon black pepper powder
1⁄2 teaspoon red chilli powder
Masala:
1 tablespoon vegetable oil
1 tablespoon ghee
1 teaspoon garlic paste
1 teaspoon ginger paste
1 1⁄2 teaspoons green chilli paste
2 cups fresh tomato puree, from about 500 grams tomatoes
1 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
1 1⁄2 teaspoons salt, or to taste
COOKING METHOD
- Prepare rice: Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then allow to soak in fresh water, covered, for 30 minutes. Drain.
- Place a separate saucepan over medium heat and add 6 cups water. Let water come to a boil, then add cinnamon, star anise, clove, mace, cardamom, and bay leaves. Add drained rice and 1½ teaspoons salt and cook for 6 to 8 minutes; rice should not be overcooked. Drain and set aside.
- Prepare eggs: Place a heavy pan on high heat; pour in oil. When oil is hot but not smoking, place boiled eggs in pan cut side up. Sprinkle with ½ teaspoon salt, black pepper, and red chilli powder; fry till golden brown, about 1½ minutes on each side. Remove from heat and reserve.
- Make masala: Pour oil into a kadhai or wok on high heat; add ghee. Once hot, toss in garlic paste, ginger paste, and green chilli paste; stir well ensuring the pastes do not burn. Tip in tomato puree, and cook for about 15 minutes, stirring occasionally. Add coriander and mint leaves, and cook another 2 minutes, stirring the masala well.
- Gently place reserved eggs cut side up in the masala. Use a large spoon or spatula to move them around carefully to coat with masala, without letting them turn over - you don’t want the egg yolks falling out. Cook 2 minutes till coated with tomato masala and heated through. Add 1½ teaspoons salt, stir gently, and cook for another 2 minutes; remove from heat
- Layer and Assemble biryani: Grease the inside of a deep biryani handi or other deep pan generously with ghee. Divide rice in two parts. Layer one part of rice into the handi, spreading it across the bottom. Evenly spread eggs and masala on the rice, and garnish with half the quantity of fried onions. Top with remaining rice. Pour on saffron with milk, sprinkle remaining fried onion, drizzle ghee, and finish with fresh coriander leaves. Cover with a tight-fitting lid and place on dum for 10 minutes. Remove from heat and allow biryani rest, sealed, for 10 minutes. Serve hot.
Serves: 6
Prep Time: 25 minutes plus 30 minutes soaking time
Cook Time: 54 minutes
- Prepare rice: Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then allow to soak in fresh water, covered, for 30 minutes. Drain.
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