Egg Dum Biryani is a delicious lunch variety, prepared with boiled eggs, cooked rice, fried onion, and other spice powders and whole spices. There are so many varieties of biriyani it is prepared with vegetables, eggs, fish, and meat. Dum biriyani is more flavourful and tasty as compared to regular biriyani. There are so many varieties of dum biriyani too chicken dum biriyani is a popular dish all over the world, and mutton (goat meat) biriyani is another popular dish.

Dum biriyani is the most popular dish. It was developed by the Mughal empires. Dum biriyani is commonly prepared with goat meat and made variations with chicken. It is prepared with marinated meat cooked with rice and other spices. Especially layering and dum flavour attract our taste buds. We can prepare dum biriyani with mixed vegetables, fish and eggs.

Even in Tamilnadu, there are different biriyanis available, like Chettinad biriyani, Dindukkal biriyani, Ambur biriyani, etc. every biriyani has its own unique taste. Those biriyani varieties are prepared with Jeeraka samba rice which gives a different taste as compared to basmati rice. Chettinad biriyani is served with country chicken (nattu kodi) curry, and Ambur biriyani with dhalcha is so popular.  Egg dum biriyani goes well with onion raita, cucumber raita, and chicken gravy.

Notes

• While preparing egg dum biriyani, use good quality basmati rice, dum biriyani cannot be prepared with any other rice.
• Cooking rice with perfect texture is the most important thing, cook the rice until 90% done, if it is soft, it may break.
• Once done drain the water completely otherwise biriyani may become watery.
• You can shallow fry or deep fry the sliced onions.
• You can add eggs according to your taste.
• Once you started layering turn the flame low.
• I have cooked in a pan directly with a low flame, you can keep the pan on tawa to avoid burning.
• I have just covered it with the lid, you can seal it with aluminium foil or wheat flour dough, or you can cover it with a lid and put some weight (with mortar and pestle) on it.
• Saffron milk is optional, you can add saffron water or you can use a pinch of orange food colour.

Ingredients

Rice

1. 1 cup Basmati Rice (200 grams)
2. 2 Bay leaves
3. 5 Cloves
4. 1-inch Cinnamon
5. 2 Javitri
6. Salt as required for rice
7. 3 tsp Oil

Fried Onion

• 2 tsp Cooking oil
• 1 Sliced onion

Eggs

• 2 tsp Cooking oil
• 6 Boiled eggs
• Salt as required for eggs
• 1/2 tsp Garam masala
• 1/2 tsp Chili powder
• 1/4 tsp Turmeric powder

Masala mixture

• 1 Onion (finely chopped)
• 1 tsp Ginger garlic paste
• 3 Green chilis
• 10 Cashewnuts
• Few Coriander leaves
• Few Mint leaves
• 2 tsp Chili powder
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1.5 tsp Coriander powder
• Salt as required
• 1 Tomato
• 1/4 cup Curd

Other Ingredients

• A handful of mint leaves
• A handful of coriander leaves
• 1 Pinch Saffron
• 5 tsp Milk

Instructions

Cooking Rice

1. In a bowl add 1 cup of basmati rice, rinse soak it for 15 – 20 minutes.
2. Once done drain and keep it aside.
3. In a pan add 5-6 cups water, and bring it to a boil.
4. Once done add 2 bay leaves, 5 cloves, 1-inch cinnamon, 2 javitri, required salt and 3 tsp of oil.
5. Now add soaked rice and combine well.
6. Cook for 7-8 minutes or till 90% done.
7. Once done drain water completely and keep it aside.

Fried Onion

1. In a pan heat 2 tsp of oil, and add 1 sliced onion.
2. Cook for 5-6 minutes on low flame or until it becomes golden brown.
3. Once done keep it aside.

Tossing eggs

1. In a pan heat 2 tsp oil and add 6 boiled eggs.
2. Add required salt, 1/2 tsp garam masala, 1/2 tsp chili powder, 1/4 tsp turmeric powder
3. Combine everything well and cook for 1-2 minutes.
4. Once done keep it aside.

Masala mixture

1. In the same pan add 1 finely chopped onion and saute for a minute.
2. Add 1 tsp ginger garlic paste and 3 green chilis, and cook until the raw smell leaves.
3. Add 10 cashew nuts, a few coriander leaves, and mint leaves.
4. Combine everything well.
5. Now add 2 tsp of chilli powder, 1 tsp garam masala powder, 1/2 tsp turmeric powder, 1.5 tsp coriander powder and the required salt.
6. Mix everything well.
7. Now add 1 chopped tomato and cook till tomato becomes mushy.
8. Add 1/4 cup of thick curd and mix well.
9. Cook covered for 5 minutes.
10. The Masala mixture for dum biriyani is ready now.

Egg dum biriyani

1. Save half of the masala mixture for layering.
2. Turn the flame low and add 3 eggs to the remaining masala.
3. Add half of the cooked rice little by little.
4. Sprinkle half of the fried onion.
5. Add a few coriander and mint leaves.
6. Gently spread the remaining masala mixture.
7. Add remaining cooked rice, eggs, fried onion, coriander leaves, and mint leaves.
8. Finally, add (1 pinch of saffron soaked in 4-5 tsp of milk) saffron milk.
9. Cook covered tightly for 15 minutes.
10. Once done, mix gently and serve hot.

Recipe Notes

• Use good quality basmati rice, dum biriyani cannot be prepared with any other rice.
• Cooking rice with perfect texture is the most important thing, cook the rice until 90% done, if it is soft, it may break.
• Once done drain the water completely otherwise biriyani may become watery.
• I have shallow-fried onion, you can also deep fry if you wish.
• I have added 6 eggs, you can add 3 or 4 more eggs if you wish.
• Once you started layering turn the flame low.
• I have cooked in a pan directly with a low flame, you can keep the pan on tawa to avoid burning.
• I have just covered it with the lid, you can seal it with aluminium foil or wheat flour dough, or you can cover it with a lid and put some weight (with mortar and pestle) on it.
• Saffron milk is optional you can add saffron water or you can use a pinch of orange food colour with water.

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