Egg Biryani Recipe | Egg Dum Biryani | Startup Cooking

 EGG DUM BIRYANI RECIPE | 

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Biryani is widely preferred rice dish all across India. Here I am sharing traditional Egg Dum Biryani in Chennai style. There are so many varieties of biryani available like Chettinad biryani, dindukkal biryani, Ambur biryani etc., every biryani has its own unique taste. This biryani is one of the most favored amongst of all biryani.

This biryani can also be made in pressure cooker, electric cooker or in an instant pot. Made with aromatic basmati rice and egg bhaji cooked in a whole spices, this flavorful egg biryani makes for the perfect main course. It can be served for brunch, lunch, or dinner with raitha or chicken 65 or curry. 

The age of the rice is very important to make good biryani. Choose the rice which is at least 1 year old. The older rice always tastes better than the new. Cooking rice with perfect texture is the most important thing, cook the rice until 70% done, then add the egg bhaji and seal it with aluminum foil or wheat flour dough or with cast iron pan. Cook the biryani in low flame to avoid burning. I have added 3 eggs, you can add 4 or 5 more eggs if you wish. Follow my step-by-step photo recipe to prepare Egg Biryani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR EGG BIRYANI

Coarse       : Lunch, Main

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 15 min

Cook Time : 1 hour

Total Time  : 1 hour 15 minutes

INGREDIENTS

To Make Egg Bhaji

• 3 boiled egg

• 1 beaten egg

• 2 tbsp chickpea flour / besan flour

• 1 tsp red chilli powder

• 2 tsp oil

• 1/2 tsp cumin seed

• 1 medium onion - thinly sliced

• pinch of salt

For Biryani

• 3 tbsp oil

• 1 tbsp ghee

• 3 cloves

• 2 inch cinnamon stick

• 1 bay leaf

• 2 cardamom

• 1 star anise

• 2 petal black stone flower

• 1 tsp cumin seeds

• 3/4 tsp fennel seeds

• 1 large onion - thinly sliced

• 1 tbsp ginger garlic paste

• 3 green chili - slitted

• handful of mint leaves

• handful of coriander leaves

• 1 medium size tomato - chopped

• 1/4 cup thick yogurt

• 1/2 tsp turmeric powder

• 2.5 tsp biryani masala powder (I used Sakthi masala)

• 2 cup basmati rice

• 3.5 cup water

• salt to taste

• 2 tbsp coriander leaves - for garnish - optional

PROCEDURE

• soak basmati rice in water for 30 minutes

• boil 3 eggs, remove the shell and slightly make a slit

• take 1 egg in a mixing bowl

• beat the egg well

• add salt, red chilli powder and besan powder

• mix well

• add the slit eggs in the batter  and rest for 2 minutes

• for egg bhaji, heat oil in a pan

• temper with cumin seeds

• add thinly sliced onion

• saute for few minutes or until it turns slightly brown

• now add the eggs along with the batter

• cook for few minutes or until they firm up

• switch off the flame and keep it aside

• heat ghee and oil in a biryani pot

• temper with cloves, cinnamon stick, bay leaf, cardamom pods, star anise, black stone flower, cumin seeds and fennel seeds

• add thinly sliced onion

• saute well till it turns translucent

• add ginger garlic paste, green chilli, mint leaves and coriander leaves

• saute well until the raw smell goes

• add chopped tomato

• cook well till it turns mushy

• add yogurt and mix well

• add turmeric powder and biryani masala powder

• mix well and cook for 5 minutes in medium flame or until the oil leaves the sides of the pan and the masala turns thick

• add soaked rice and mix well

• cook for 1 minute in low medium flame

• add 3.5 cup water and salt

• mix well

• cover and cook in medium flame for 6 minutes or until 70% of rice cooked

• open the lid and place the egg bhaji over the rice

• tightly cover the biryani pot with aluminum foil and then place the lid or else place the cast iron pan over the pot

• cook in low flame for 15 minutes and then switch off the flame

• do not open the lid and let the biryani pot rest for another 15 minutes

• after the resting time, open the lid and garnish with coriander leaves

• gently mix the biryani on the sides

• Egg Dum Biryani ready

• serve hot with onion raitha

• taste delicious 😋 

NOTES

1. for good and tasty biryani soak rice in water for 30-40 minutes
2. you can use homemade biryani masala powder (I used Sakthi masala powder)
3. drizzle with a tsp of ghee and coriander leaves before serving

EGG DUM BIRYANI WITH 

STEP-BY-STEP PHOTO RECIPE

boil 3 egg and remove the shell

soak basmati rice in water for 30 minutes

take 1 egg in a mixing bowl

beat well

add red chili powder, besan flour and salt

mix well

make a slit on the egg

add 3 hard boiled eggs in the batter

rest for 2 minutes

heat oil in a pan

temper with cumin seeds

add thinly sliced onion

saute well till it turns translucent

add the eggs along with the batter

cook for few minutes or until they firm up

heat ghee and oil in a biryani pot

add whole Garam Masala spices (cloves, cinnamon stick, cardamom, bay leaf, star anise, black stone flower, cumin seeds and fennel seeds)

add thinly sliced onion

saute well

add ginger garlic paste and green chilli

add mint and coriander leaves

saute well till the raw smell goes

add chopped tomato

saute well 

add yogurt and mix well

add turmeric powder and biryani masala powder

mix and cook well for 5 minutes or until the oil leaves 

the sides of the pan

add soaked rice

mix well and cook for 1 minute

add 3.5 cup water

add salt and mix well