Uncategorized · VARIETY RICE


egg dum biryani / egg biryani

Egg dum biryani recipe with step-wise pictures. Egg dum biryani is a perfect Sunday meal that can be prepared perfectly. This recipe is simple without much spices and even the first timer can do it well. This is flavourful and fills the entire house with aroma. I have prepared it for dinner along with broken wheat payasam. This dum style biryani is my favourite than the pressure cooked biryani. You can also do this without adding eggs to prepare simple dum biryani.

egg dum biryani / egg biryani



  • Basmati rice – 2 cups
  • Water – 8 cups
  • Oil – 1 tsp
  • Cardamom – 2
  • Bay leaf – 1/2
  • Cinnamon – 1 inch
  • Jeera – 1 tsp
  • Salt – as required for rice


  • Boiled eggs – 3
  • Onion – 1 large size
  • Tomato – 1 large size
  • Ginger garlic paste – 1 tblspn
  • Cashews – 10
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Biryani masala / egg masala powder – 2 tsp
  • Salt – as required
  • Bay leaf – 1
  • Cinnamon – 1 inch
  • Cumin seeds – 1/2 tsp
  • Ghee – 2 tsp


  • Saffron strands – 10
  • Milk – 2 tblspn
  • Fried onion – 3 tblspn



1. Wash and soak basmati rice in water for 30 minutes. For cooking rice, heat oil in wide pan, add all the spices mentioned and fry for a minute.

2. Then add rice along with water and cook until the rice gets 75% cooked. This would take 12-15 minutes.

3. Remove from flame, strain the water and keep aside. Soak Saffron in milk. I just soaked in hot water.

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1. Heat ghee in a pan, add Cashews and fry until it becomes slight brown. Remove from ghee and keep aside.

2. Then add little chopped onion in same ghee and fry until it turns brown. Remove and keep aside.

3. Now add bay leaf, cinnamon and cumin seeds to the ghee. Add little ghee if needed and fry for a minute.

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4. Add remaining chopped onion and saute until it turns translucent. Then add ginger garlic paste and saute until raw smell goes.

5. Now add tomato and cook until mushy. Add in the dry spicy powders along with salt and cook until oil seperates.

6. Add the boiled eggs to masala and mix well until the masala coats the eggs.

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1. Add half of the egg masala to bottom of cooker. Remove eggs and then layer with cooked rice.

2. Again add layer of egg masala and rice. Place the eggs at top and pour Saffron milk. Add the fried onions and cashews on top and close the lid. Remove the cooker whistle.

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3. Keep dosa tawa or iron skillet on stove and place the cooker on top of tawa.

4. Cook for 15 minutes in medium to low flame. Then remove from flame and keep it aside for 10 minutes.

5. Then stir the layers to enjoy the dum Biryani.

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6. Hyderabadi egg dum biryani is ready.

egg dum biryani / egg biryaniNOTE:

  • Add mint leaves and fennel seeds for extra flavours.
  • If using cooker lid then remove whistle and close the hole with thick towel to prevent the flavours from escaping.

egg dum biryani / egg biryani

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