Egg dum biryani recipe – Hyderabadi egg dum biryani made with basmati rice, spices, herbs, yogurt and saffron. Biryani is an amazing invention of the mughals and had been loved across the globe for its unique aroma, flavor & taste. This Hyderabadi egg biryani is one of our favorites at home and turns out very delicious.
This hyderabadi egg biryani may be a good addition to your party or weekend menu. Yes, its very easy and even a beginner can make this without difficulty.
We love eggs in any form and I most often find ways to simplify my dinner with eggs. Egg curry, egg bhurji, omelette are most often there for the dinner.
Sometimes I also make a simple quick one pot egg biryani for our dinner. I also make this kerala style egg roast biryani if I have some coconut milk.
But this hyderabadi egg dum biryani is something I would choose when I plan for a special meal.
It goes so well with a simple raita or shorba.
How to make hyderabadi egg biryani
1. Hard boil eggs, remove the shells. Pierce with fork randomly or make incisions on 3 eggs. Set them aside.
2. Wash and soak rice for about 20 to 25 minutes. Drain off water. Bring 5 cups of water to a boil, add few green cardamoms, half tsp. shahi jeera and rice to the boiling water. Cook till al dente.
Fully cooked but grainy and firm. Under cooked rice doesn’t work well for this recipe, since eggs do not release any moisture like meat or veggies, rice doesn’t get cooked further during the dum process. Drain the rice to a colander. Set this aside.
3. You can skip this step if using ready made fried onions. Heat oil in a pan, add thinly sliced onions and fry until golden. Set these aside to a plate. Also set aside half of the oil to a small bowl. Turn off the stove as the pan will be very hot now.
4. Soak a pinch of saffron in 3 tbsp. hot milk. Also set aside kewra water.
5. Turn on the stove. Add whole spices to the pan and allow them to sizzle.
6. Add ginger garlic paste, green chili and fry until the raw smell goes off.
7. Add red chili powder and biryani masala. Give a quick stir.
8. Add yogurt, salt and mint leaves. Stir and cook.
9. Add the eggs and 3/4 portion of the fried onions.
10. Stir and cook on a medium flame till the gravy thickens. The gravy must look thick and uniform of a flowing consistency. Switch off the stove and set the pan away from the burner otherwise the gravy tends to get cooked further and the quantity may reduce.
11. Layer the rice in the handi or pot.
12. Evenly layer the egg mixture over the rice. The quantity is less, but try to spread it well evenly.
13. Layer with rice again.
14. This step is optional. If you like spicy egg biryani with fried eggs, then i suggest this. Put back the same pan on the stove and heat it with the oil we had set aside earlier. Fry the eggs lightly. Add red chili powder, a pinch of salt and biryani masala or garam masala.
15. Flip the eggs. Switch off the stove. Do not over fry.
16. Pour the saffron milk over the rice, add the left over fried onions, few mint and coriander leaves. Transfer the eggs gently to the biryani, also pour the spiced oil from the pan. Pour the oil to the rice and not to the eggs.
17. Cover the pot. You can use a aluminum foil to seal the pot or a moist cloth too works well. Place a lid over it. I just went ahead using a tight and heavy lid. Heat a tawa or a pan, When it turns hot, place this dum pot over the hot tawa and set the flame to very low.
Cook it this way for 10 minutes. Switch off and allow it to rest for another 10 minutes. If you do not own a tawa, you can use any heavy bottom pan or pot. Any stainless steel or cast iron pans too work well. I have used stainless pressure pan. Do not use nonstick tawa as the coating gets damaged.
Serve with raita or shorba. You can find the raita recipes here, veg shorba recipe here and hyderabadi mirchi ka salan.
For more egg recipes, you can check out the entire collection of egg recipes here.
For more biryani recipes, you can check this complete collection of 35 biryani recipes.
Hyderabadi egg biryani recipe
Hyderabadi egg dum biryani recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
to cook rice
- 3 green cardamoms or Elaichi
- ½ tsp shahi jeera
- 1½ cups basmati rice or long grain
to make the gravy
- 4 to 5 hard boiled eggs
- 2 tbsp oil (suggested 3 tbsp.)
- 3/4 cup onion thinly sliced , layers separated (1 medium)
- 1 bay leaf
- 1 star anise
- ¼ to ½ tsp shahi jeera
- 1 black cardamom (optional)
- 4 green cardamom
- 2 inch cinnamon stick
- 4 to 6 cloves
- 1 strand mace
- 1 tbsp ginger garlic paste
- 1 green chili slit
- 1 tsp biryani masala powder
- 3/4 tsp red chili powder
- salt as needed
- 3/4 cup yogurt plus 1 tbsp / curd
- 1 handful mint leaves / pudina and coriander leaves
- 3 tbsp milk
- 1 pinch saffron
- 1 tsp kewra water (optional)
to fry eggs (optional)
- 1/4 tsp red chili powder
- 1 pinch biryani masala
- salt very little
Instructions
- Boil eggs, remove the shells and pierce 3 eggs randomly with fork. Cut 2 other eggs to halves.
- Wash and soak rice for about 20 to 25 minutes. Rinse well.
- Bring 4 to 5 cups of water to a boil and cook rice along with cardamoms and shahi jeera.
- When the rice is cooked al dente, drain it to a colander.
- Heat oil in a hot pan. Add sliced onions and fry until brown. Set these aside to a plate. Also set aside half of the oil.
- Add the rest of the whole spices and saute. When they begin to sizzle, add ginger garlic paste, chili and fry until the raw smell goes off.
- Add chili powder and garam masala. Saute just for few seconds.
- Add yogurt, salt, mint and coriander leaves.
- Now add 3 eggs, along with 3/4 portion of the fried onions.
- Stir and cook until the mixture thickens. Switch off the stove, set the pan away from the stove.
- Add half of the rice to the pot, layer the eggs along with masala.
- Layer again with rice.
- Now put back the pan on the stove, add oil and fry the halved eggs lightly. Add red chili powder, garam masala and little salt. Flip them towards the yolk and just fry for a minute.
- Add this to the layered rice along with the oil. Sprinkle mint and coriander leaves and the rest of the fried onions. Also pour the saffron soaked milk.
- Cover the pot with a tight lid or a aluminum foil.
- Heat a tawa or cast iron pan, When the tawa turns hot, place the pot on it.
- Dum it for 10 minutes on a low flame. Switch off the stove and allow it to rest for another 10 minutes.
- Serve hyderabadi egg biryani with a onion raita.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Your recipes are wonderful. Yummy and easy to follow. Thank you for sharing awesome recipes.
Welcome Sabeena
Thank you
Excellent and quite easy steps to follow, thanks for the recipe
You are welcome! Glad to know!
Thank you
Awsome egg biryani recipe Swasthi, I always use this since I found your recipe. It is spicy and flavourful as well as easy to follow. The step by step pictures are very useful. Thank you!!
Hi Neeru,
You are welcome. Glad you liked it! Thanks much!
🙂
Very excellent recipes??
Thanks Saba
Thank u swasti, it’s awesome !!!!!
Welcome Madhavi
Followed the instructions to the t and it came out really well! Thank you for sharing the recipe
Tried this recipe today and came out very well
Hi Swasthi…tried your hyderabadi egg biryani recipe along with your shorba recipe for lunch today. Enjoyed it to the hilt ..looking forward to devour the leftover for lunch tomorrow. Great recipe!!
May I share an easy trick to get perfect Al-Dente rice for biryani assembling…one that a chef passed on when I was a novice at cooking assembled biryani …fool proof way is when we soak the basmati grains for twenty odd minutes …we get the water seasoned wth dry garam masala to a rapid boil …then drop in the rice into it …at this point the water stops boiling due to the addition of rice grains …give it one or two stirs and continue on high flame till the water reaches a rapid boil stage again….this is the perfect time to check the grain for its Al dente stage and strain it in a colander n run tap water over it to stop it from being cooked further.
Hi Rachana
Thanks for trying the recipe and sharing the outcome. Happy to know biryani turned out good.
Thanks for sharing the tips to cook biryani rice, will be useful to the readers as well.
🙂
Today I tried Egg Biriyani It is very tasty..Thank you so much..
Welcome Raneesha
ossom recpie sweet and simple easy to cook love it ! thanks our family members like it very much …
Welcome Nazia
Happy to know you all liked
super….
i tried it today…. hubby nd kids njoyed it…. thanks a lot…
Welcome Sony
I tried this recipe yesterday and it turned out to be delicious! Everyone liked it and now I’ve another dish to make for parties. Thanks a lot for sharing such a wonderful detailed recipe.
Welcome Janhavi
Glad to know egg biryani turned out delicious. Thanks for trying
This is a very good like page then useful for tips …….
Thanks Priyanga
Helpful for tasty food
thanks
Awesome!!!!!!
Thank you
I made this last week and it tasted great! Thanks for the recipe. I have one question – in your list of dry spices you don’t mention any jeera, but in your picture it looks as if you have added jeera to the pan. Can you please confirm?
Thanks 🙂
Hi Heather wilson,
You are welcome. Glad to know you liked it. Thanks for the mention i did forget to mention jeera in the dry spices. You can use about 1/4 to 1/2 tsp .Will update it. Thanks again for the mention.
hello swathi I tried your recipe I loved it.. Thank you for sharing.
welcome pallavi
Happy to know it turned out good
Wow its good to see and thank u very much for telling and showing me step by step nicely
Welcome Salimdeviyuns
Very detailed steps.Good
Thanks Sumathi
Hi,
I love your recipes. I wanna try this biriyani.
But I am having Shahi Biriyani Masala. Is it ok if I use this as biriyani masala??
Or will it effect the taste??
Hi Sindhu
Thanks.
Yes it should be fine, you may need to adjust the quantity of powder as mentioned on the pack.
While layering for dum biryani…first layer is always the curry like in here it wud have been the egg curry..rice will not burn..??
Hi Kavitha
Sorry for the delay. In this case adding the mixture at the bottom will char the eggs and they stick to the bottom. As you can see in this recipe, the gravy is quite less and really doesn’t give much dum. We are not cooking anything here niether meat or veggies, so not much steam. is generated hence we are cooking only for 10 mins on a double base – i.e tawa and then the biryani pot. So nothing gets burnt here. Hope this helps. Thanks for rating the recipe
Thanks Swasthi..ur recipes n ur way of presentation is great.