EGG DUM BIRYANI RECIPE |
STARTUP COOKING
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
- for good and tasty biryani soak rice in water for 30-40 minutes
- you can use homemade biryani masala powder (I used Sakthi masala powder)
- 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
