Biryani is my familys favourite food and we can not resist this more when we go to any restaurants .Among all biryanis my kids love chicken dum biryani and egg biryani also.I made numerous times chicken biryani but less time i made this egg dum biryani but never shared in my blog ,so yesterday we went to some shopping and after returning to home I made this egg dum biryani for lunch . This is a perfect measurement to make egg biryani and Iam sure make a try and your family members love this yummy egg dum biryani.


Eggs         : 6

Basmathi rice  : 2 cups

onions        : 3 finely sliced

tomatoes    : 3 finely sliced

green chillies : 4 slit

ginger garlic paste : 2 tsp

turmeric powder : 1 tsp

red chilli powder  : 2 tbsp

coriander powder  : 2 tsp

garam masala     : 1 tsp

coriander leaves   : 1/2 cup finely chopped

mint leaves        : 1/2 cup

oil          : 3 tbsp

ghee        : 3 tbsp

cinnamon       : 3 piece

cloves    : 4

cardamom     : 4

bay leaves    : 4

jajikayi           : 2

javithri           : 2

salt as per needed

warm milk     : 1/4 cup

saffron few strands

water as per needed


1.Wash and soak basmathi rice and keep aside for ten minutes.

2.Now take a wide pan and add ghee roast onion slices until light brown in color,when it turns golden color add tomatoes and stir well.Now switch off the flame and keep aside.

3 . Boil eggs and peel out the outer layer and make slits to the boiled eggs. Add this boiled eggs to the onion mixture and stir slowly ,now add turmeric ,salt,red chilli powder,coriander powder,garam masala and mix altogether.Keep aside.

4.Now take a wide bowl add water and boil for few minutes,when water gets boiled add cloves,caradamom,bay leaves,cinnamon,jaajikaye and javithri and some ghee also.When water gets boiled add soaked basmathi rice and stir well.

5.When rice gets half cooked strain water to a vessel and keep the rice aside.

6. Meanwhile soak saffron in a tablespoon of milk and keep aside.

7..Now take a wide bowl arrange cooked onion mixture and arrange half cooked rice as a layers and pour some ghee and saffron milk on top of the rice and  add mint leaves and coriander leaves on top and pour some ghee on top and cook on medium flame for five minutes.

8. After five minutes slow down the flame and keep a weight on vessel and cook on slow flame upto twenty minutes. Serve this egg dum biryani with salna or gravy along with some raitha also.

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We love biryanis of course who said no to biryani we hyderabadis prefer to eat biryani atleast for fifteen days .Our hyderabadi is famous for biryani.And we proudly said this ,Once anyone visit to hyderabad they don’t go without tasting biryani.Making biryani is of two types one is dum method and the another one kachi style which is made already cooked the curry and assemble with rice and spices with cooked curry.But I prefer to cook dum method which tastes unique rather than anything else.In dum method we marinate with curd and mixed spices and keep it aside for one to two hours and then make layers with half cooked rice and marinated curry and some barista. Barista is nothing but deep fried onions ,this barista gives a very good taste to biryani


Mostly I cook biryani with mutton or chicken but this time I made with eggs .In this biryani eggs are get boiled and then marinated with some curd and spices and keep it aside, then layered with half cooked basmathi rice and with  some spices and baristha .


Print Recipe
Egg dum biryani
Biryani cooked with eggs and some spices along with barista
Course Main Dish
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Course Main Dish
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
  1. Soak saffron in a warm milk and keep aside.
  2. Wash eggs and keep boiled for ten minutes.When eggs gets boiled remove the outer skin and make slits.
  3. Now take a wide pan add water and all spices ,some mint leaves,coriander leaves.
  4. Add some ghee and when water gets boiled add washed basmathi rice . When rice gets half cooked strain through strainer and keep aside
  5. Now take onions and cut into long thin slices and make so thin slices.
  6. Heat a pan add some ghee and fry onions to golden brown in color.Keep aside.
  7. Now take a wide pan add fried onions,tomatoes and add turmeric powder,salt,red chilli powder,coriander powder.Now add some curd,and when its get cooked add this to boiled eggs and keep aside for few minutes.
  8. Take a wide pan arrange marinated eggs mixture and add cooked rice and fried barista and pour saffron milk to the rice and arrange into layers. Garnish with coriander and some fried onions and mint leaes pour some Pour ghee on top and seal with wheat flour dough. Cook biryani on high flame for five minutes and then cook on low flame upto ten to fifteen minutes. Serve egg biryani with mirchi ka salan and some raitha
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