Egg Biryani or Anda Biryani  is a flavorful and delicious Indian rice preparation where rice is cooked with a spicy egg layer. It is a take on Hyderabadi Gosht Biryani and is super easy to make at home. Here is how to make egg biryani recipe at home.

Egg Dum Biryani Recipe

Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 598 kcal
Author: Neha Mathur

Egg Biryani or Anda Biryani  is a flavorful and delicious Indian rice preparation where rice is cooked with a spicy egg layer. It is a take on Hyderabadi Gosht Biryani and is super easy to make at home. 

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Ingredients

  • 3 cups Long grain Basmati rice
  • 1 tbsp Ghee
  • 2 tsp Salt
  • 2 tsp Lemon juice
  • 6 cups Water
  • 3-4 drops Kewra essence

For the Masala

  • 2 tbsp Oil
  • 3 tbsp Ghee
  • 1 and 1/2 cup Onion Chopped
  • 2 Green chilli Slit into halves
  • 2 tsp Ginger garlic paste
  • 1 cup Tomato Chopped
  • 2 tsp Coriander powder
  • 1 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Garam masala powder
  • 1/2 cup Curd
  • Salt to taste
  • 8 Boiled eggs Peeled
  • Oil for frying eggs

For layering

  • 1 pinch Saffron Soaked in 1/4 cup milk
  • 1/2 cup Browned onion
  • 2 tbsp Coriander Chopped
  • 2 tbsp Mint Chopped
  • 10-12 Fried Almonds
  • 10-12 Fried Cashew nuts
  • 15-20 Fried Raisins

Instructions

  1. Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides.
  2. Be careful while frying the eggs as they splatter a lot.
  3. You can cover the pan with a lid while the eggs are frying.
  4. Heat oil and ghee in a pan.
  5. Add onion and fry till translucent.
  6. Add green chilies and ginger garlic paste and fry till the raw smell of ginger and garlic is gone.
  7. Add tomatoes and fry for a minute.
  8. Add coriander powder, red chilli powder, turmeric powder, garam masala powder along with curd and little water and cook till the oil starts to separate from the sides.

  9. Add eggs and cook for another minute.

  10. The masala should not be too dry at this stage.

  11. Wash the rice and soak in enough water for an hour.
  12. Drain the water.
  13. Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.

  14. Drain the rice and layer it over the egg masala.

  15. Sprinkle saffron soaked in milk, browned onions, coriander, mint , fried almonds, cashew nuts and raisins on top.

  16. Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.
  17. Remove the lid of the pan and give the Biryani a gentle mix.
  18. Garnish with fresh coriander.
  19. Serve hot with raita

Recipe Notes

 

Always wipe the eggs before frying them. It will prevent them from spluttering. Also make sure to poke them with a fork or tooth pick before frying.

 

 

 

Nutrition Facts
Egg Dum Biryani Recipe
Amount Per Serving
Calories 598 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Cholesterol 276mg92%
Sodium 945mg41%
Potassium 334mg10%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 3g3%
Protein 16g32%
Vitamin A 775IU16%
Vitamin C 10.6mg13%
Calcium 106mg11%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.