Egg Dum Biryani

It’s time for another blog hop and let me tell you that I am truly enjoying this event….This is a lovely event hosted by Radhika of…I have already learned a lot of new dishes, courtesy this event and  sure to learn a lot more in the future….For this week I am paired with Shireen of…..Shireen has a beautiful space with some really mouth watering recipes…It was difficult to choose what to make and what not….For now ,I decided to make this very tempting looking egg biryani , but will surely try a few more recipes from her wonderful collection….

All you need is


For the rice

Rice-1 and 12 cup
Chicken stock-3 cups
Cinnamon stick-1 inch piece
Black cardamom-3
Black pepper-4-6
Bay leaf-1
lime juice-2 tsp
Ghee or oil-1 tbsp

For the masala

Ghee-4 tbsp
Onion-2 {thinly sliced }
Ginger garlic paste-3 tsp
Tomato- 2{chopped }
Fresh coriander-1/4 cup
Red chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Garam masala-1/2 tsp
Yogurt-1/2 cup
Lime juice-2 tsp

For garnishing during layering

Onion-1 {thinly sliced }
Ghee- 2 tbsp
Cashew nuts-1/4 cup
Raisins-1/4 cups
Saffron-1 pinch
Milk- 2tbsp

Egg Dum Biryani Recipe

Boiling the eggs

Keep the eggs in a wide pan and cover with water
Bring the water to a rolling boil
Cover the pan and cook the eggs for 12-15 minutes on high
Run under cold water and peel the eggs
Slit the eggs into half

For garnishing

Add ghee in a pan and fry the onions till golden brown
In the same pan , fry cashews and raisins
Add saffron in the warm milk and keep aside


Add ghee in a heavy bottom pan
Add onions and fry till they turn pink
Add ginger garlic paste and fry for 3-4 minutes
Add all the remaining ingredients and fry till oil comes out
Add the boiled eggs and cook for 2-3 minutes


Wash and soak rice for 15 minutes
Add ghee in a pan and add all the whole spices
Add rice and cook for a minute
Add chicken stock , salt and lemon juice
Cover and cook on low heat till rice is 90% done


In a heavy bottom pan, place half of the eggs and the masala
Spread half the rice on top
Sprinkle half of the fried onions and cashews and raisins
Repeat with the remaining masala, rice and garnishing
Sprinkle saffron milk on top
Cover tightly with a aluminium foil and keep on a heated griddle for 10-15 minutes on very low flame
Serve hot with Raita

Biryani came out wonderful…Addition of saffron gave it a very royal taste…Thnx Shireen for sharing this awesome recipe….

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  1. says

    looks lovely. thanks for sharing..can you believe that me being in Hyd, i have never made biriyani, somehow we always end up ordering from out …this recipe seems like a good place to start:)

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