When you want to have something non vegetarian, but don’t want to go for meat, egg is a great option. These all healthy eggs can be used to make many dishes and today I used them to make Egg Dum Biryani. Boiled eggs are cooked with some masala and then layered into the Biryani rice to give a great taste. Egg Dum Biryani should be served with some raita for best pairing and goes well either in lunch or dinner. It is easier to make as compared to a meat biryani and matches the taste to similar level. The biryani goes well with everyone and is a good option for a small party. Let’s look at the Egg Dum Biryani Recipe and enjoy any day of the week with your choice of raita.
Ingredients needed for Egg Dum Biryani
(serves 4)
Eggs – 6
For Masala
Oil – 2 tbsp
Onion – 1 cup (sliced)
Ginger garlic paste – 1 tsp
Dahi – 1/2 cup
Tomato – 1/2 cup (cut in small pieces)
Lemon juice – 1 tsp
Fresh dhania – 2 tbsp (chopped)
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt to taste
For Rice
Desi ghee – 1 tbsp
Rice – 2 cup
Cloves – 2 to 3
Tejpatta – 1
Badi elaichi – 1
Dal chini – 1 stick
Black pepper corn – 4 to 5
Salt to taste
For Layering
Yellow food color – 1 pinch
Onion – 1 cup (sliced and deep fried to golden brown)
Cashew nuts – 8 to 10 (fried to golden brown)
How to make Egg Dum Biryani
Preparation time: 20 min.
Cooking time: 30 min.
Boil the eggs, peel and keep aside.
For Masala
Take oil in a kadhai, and fry onions till golden brown.
Add ginger garlic paste, fry for a min, then add tomatoes and dahi and fry another min.
Add all dry masala, lemon juice and fresh dhania and fry for 2-3 min.
Cut the boiled eggs into halves and add to the masala. Keep aside.
For Rice
Add ghee in a pan, add all whole spices and fry for 20-30 sec.
Add washed rice with double amount of water and salt and cook till 80% done.
For Layering
In a heavy bottom pan, take 1/3rd rice, layer it with 1/2 egg masala, yellow color, fried onions and cashew nuts.
Layer another 1/3rd rice, followed with remaining egg masala, yellow color, fried onions and cashew nuts.
Layer rest of rice, cover it tightly and cook on 10-15 min on low heat.
Serve hot.
