Egg Dum Biryani

A fragrant and authentic South Asian egg dum biryani made with basmati rice, spiced boiled eggs, and slow-cooked dum layers for irresistible aroma and flavor.

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Course: Main Course

Cuisine: Indian, Southeast Asian

Prep Time: 20

Cook Time: 40

Resting Time: 10

Total Time: 1 10

Servings: servings

Calories: 420kcal

Cost: Medium (about $13 total depending on region)

Equipment

1 Heavy-bottomed pot or Dutch oven
1 Large strainer
1 Sharp knife
Mixing bowls
1 Aluminum foil

Ingredients

For the Rice

2 cups Basmati rice soaked 30 minutes
6-8 whole Green cardamom pods —
2 whole Bay leaves —
1 inch Cinnamon stick —
1 teaspoon Cumin seeds —
to taste Salt —
4-5 cups Water for boiling

For the Eggs

8 large Eggs hard-boiled and peeled
2 tablespoon Vegetable oil for frying
1 teaspoon Red chili powder —
½ teaspoon Turmeric powder —
to taste Salt —

For the Biryani Masala

3 large Onions thinly sliced and fried until golden
1 cup Plain yogurt whisked
2 tablespoon Ginger-garlic paste —
2 teaspoons Red chili powder —
1 teaspoon Turmeric powder —
1 teaspoon Garam masala powder —
½ teaspoon Saffron soaked in ¼ cup warm milk
3 tablespoon Ghee or butter —
½ cup Fresh mint leaves —
½ cup Fresh cilantro leaves —
to taste Salt —

Instructions

Wash and soak basmati rice for 30 minutes.
Hard-boil and peel the eggs.
Fry eggs with turmeric and chili powder until golden.
Fry thinly sliced onions until deep golden brown.
Blend half the fried onions with whisked yogurt to form a paste.
Cook ginger-garlic paste, then add onion-yogurt mixture and spices. Sauté well.
Fold fried eggs into the masala and cook briefly to coat.
Boil rice with whole spices and salt until 70% cooked. Drain.
Layer rice over egg masala. Top with mint, cilantro, saffron milk, and ghee.
Cover pot with foil and lid. Cook on high for 3 mins, then low for 45 mins.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition