Description
Basmati rice cooked with egg on dum to make this scrumptious biryani. The term "Dum" refers to the whole process of steam cooking or baking. Mostly this process is done where rice is cooked in Handi (special vessel) over char-coal heat and steamed for several minutes, which gives that special taste…. infused from char-coal smoke. So anything cooked without following the traditional method will result less tasty no matter how or with what its cooked.
Biryani made in rice -cooker —(Less work, minimal time, no wastage, stiff rice, taste ok)
Biryani made in pressure cooker —(Less work, tension time, hiss counts, flame & time counts, little wastage, fluffy but soft rice, taste good)
Biryani made in regular vessel over stove top, homestyle dum—(More work, time consuming, requires patience, little wastage, fluffy rice, taste great)
Choose one which suits your schedule. With this dish…just adding boiled eggs doesn't make it Egg biryani, spicy soft scrambled egg meat here and there, adds life to this dish and makes it more palette friendly. Here's the stove top version of dum Egg Biryani from my kitchen, try, taste and judge standards.
Egg Briyani / Muttai Biryani / Egg Dum Biryani / Dum / Briyani
| Ingredients-1 | |
|---|---|
| 1 no | Onion (finely chopped) |
| 1 no | Tomato (diced) |
| ½ tsp | Ginger garlic paste |
| ¼ tsp | Shah jeera (optional) |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 1 tsp | Coriander powder |
| 2 nos | Eggs (lightly beaton with 2 pinch salt) |
| 4 tsp | Oil / ghee |
| Ingredients-2 | |
|---|---|
| 2 cup | Basmati rice |
| 1 cup | Yogurt/curd |
| 3 cup | Water |
| 3 tbsp | Milk |
| 3 pinch | Saffron |
| Ingredients-3 | |
|---|---|
| 3 nos | Onion (cut lengthwise) |
| 2 nos | Tomato (chopped) |
| 1 tsp | Ginger & garlic paste |
| 10 nos | Mint leaves |
| 5 stks | Coriander leaves |
| 3 nos | Bay leaf |
| 3 nos | Cloves (karambu) |
| 2 nos | Cardamom |
| 1 no | Star anise |
| 3 nos | Cinnamon stick (small) |
| 2 nos | Kapok buds (marathi moggu) |
| ¼ tsp | Turmeric |
| 1 tsp | Red chili powder |
| 2 tsp | Coriander /dhania powder |
| 2 nos | Green chili (slit open) |
| 1½ tsp | Salt |
| 3 tbsp | Oil |
| 2 tsp | Ghee |
| 2 tsp | Ghee (for drizzling) |
| ½ cup | Coriander and mint leaves chopped |
| 4 nos | Hard boiled eggs |
Instructions
Hard boil 4 eggs and make criss-cross slit on one side and keep aside.
Wash and soak basmati rice in (yogurt + water + saffron mixed milk) for 10 to 15 minutes.
To make the scrambled egg curry, break open two eggs and beat slightly with 2 pinch of salt and keep aside.
(From Table -1) Heat 4 tsp oi or ghee in a pan, splutter shah jeera, add finely chopped onions and fry till golden. Add ginger garlic paste and chopped tomatoes along with turmeric, chili powder and coriander powder. Saute for 2 minutes, add the beaton eggs and scramble in the curry. When half done add the slit boiled eggs and stir fry for few seconds and switch off. Keep this aside.
Now take a wide vessel (I used heavy copper bottomed stainless steel vessel), heat oil and ghee. Add all the whole garam masalas (bay leaf, cinnamon, cloves, cardamom, star anise) along with chopped mint and coriander leaves. Fry for few seconds over medium flame and then add onions. Saute till it gets browned, add ginger garlic paste along with chopped tomatoes. Cook until soft and then add turmeric , red chili powder, corainder powder. Fry the masala till the oil separates. Now add the soaked rice (with water and yogurt mixture) along with salt. Bring the flame to medium high, place a heavy iron tawa (dosai kal) and place the vessel over it. Cover the vessel with tight lid and keep a pan filled with water over it. (picture shown below)
Cook for 10 minutes over medium high flame, open and rice should look 70% cooked, like shown above.
Now add the scrambled egg curry along with the boiled egg over the partially cooked rice.
Again, cover as shown above, bring the flame to "low" and put under dum for 15 to 20 minutes. Rice should be fully cooked by this time, better to chcek once during last 5 minutes to avoid too much browning on the bottom. When done switch off and let stay covered undisturbed for another 15 minutes. Now open, garnish with chopped coriander leaves and mint leaves. Liberally drizzle with ghee, mix gently and serve hot with raita.
Notes
Yields :4 Servings approx.
About 3 tbsp cooked rice sticks to the bottom of the pan with dark brown tinge. (wastage)
Comments
57 responses to “Egg Biryani”
If preparing in a pressure cooker how many whistles are required..
Either go with 2 whistles straight or one whistle and then cook over low flame for 15 minutes. But that egg needs to be added after you cook the rice in the cooker orelse will break while pressure cooking…. add only after the pressure releases and then dum for few minutes.
Nice recipe I loved it I thought it’s a very long process but it tastes awesome can you plzz post hyderabadi dum biryani in hyderabadi style and biryani masala recipe also plzzz
Thanks Sneha, will sure post it!
Hi Mullai,I tried this today with dum method for the first time and it was the best biryani i made.my husband liked it a lot.
if you dont mind could you please tell me how to do chicken dum biryani?
Priya,
Will try to post it sometime. Thanks.
hai Mullai
I tried out your egg biryani recipe today ..it was awesome..
Thank u for sharing ur recipes..
keep rocking!!!
Tried this receipe today.. came out very well.. 😉
Me and my husband enjoyed it very much..!
thanks a lot and keep up the good work..
Thanx for the recipe!
Hi Mullai, I m a fan of ur recipes.I hav tried ur palak paneer,chicken vindaloo,gobi manjurian n potato peas masala before.Today i tried ur egg biriyani n was succeessful.I hav seen many usual egg biriyani recipes bfor but urs is different by using scrambled eggs.Thanx…
Hi Mullai
I have been watching this site for a while.The way you are presenting the recipes are so good especially this egg biryani.
I have tried few recipes, it turned out awesome.Good work and thank you for posting mouthwatering recipes.
Hi Mullai, I tried this recipe today and it turned out very delicious….Since I dont have a dosa kal I placed it directly over the flame and placed a vessel with water over it. konjam kulanchiduchu. But tasteful!!! Just curious to know the reason for placing a pan with water over it? Thank you for the recipe – Kokila.
Harshdiv, thanks for getting back. My stove is electric and with coil… heat doesn't flow properly like gas stove, placing a dosai pan will help to flow evenly and also avoids too much sticking of rice to the bottom of the pan. Using pan is optional, placing water on top to give some weight over the lid just like pressured cooking. Thanks.
good recipe mullai
nice recepy thnks…mullai:-)
Hi Mullai, I have tried this egg biriyani last week and it turned out awesome. Thank you for the great receipe
Excellent receipe… i tried and it came out very well. We enjoyed the dish… Thanks for your receipes.
very good recipe……….and good presentation…thnk you
i tried this a month ago but my hubby dosent like tomato and onion seen in the rice . give me tips to make it with out onion and tomato wether we can graind onion and tomato
great reciepe.
Tried this egg biriyani today and it turned out to be awesome. Thanks a lot for the recipe Mullai. You rock..
this is a great recipe.. i made briyani for the first time and it came out very well..:)
my hubby tried this….came out very well.superb…….thanx for ur recipe
Hi Mullai,
tried out ur egg biriyani recipe..for dinner…it was superb…jus want to show the out put…
Divya, romba nalla irruku!!! I have to appreciate your dedication, thavarama… no no.. salikkama you send a feedback to all of us, thanks a bunch. Veetla keerai Irruka??? start making pakodas…today's special.
hi mullai, thanks for this great recipe and very nice presentation.i tried this recipe yday for dinner and it came out really good.
Im gonna try this 2nite
thnx Mullai
hi mullai
planning to try this recipie this week end but really feel like eating seeing ur description hats off to u wil try it soon and send u a msg
Hi Mullai!
I tried this recipe last weekend and it didn’t come out quite well. I think my rice ,yogurt ratio messed it up. I can see you have mentioned 2 cups which i believe is 500gms, yogurt 1cup-250gm. I wish everyone post the ingredient in gms rather than cups because the cup measurement differs with each member which is so confusing.
I am not going to give up , I’ll surely try again this recipe.
Amazing Mullai…. Will try soon………….I had a similar recipe from my neighbour, who adds the egg in the beginning (i.e.when the masala is getting done)just before the rice is added. And then she adds the water and allows it to cook. How does that sound??
Mullai
this is my first day in this website…added to the favorites…Really beautiful work…I am going to try …most of them are our family favorites…
Hi Mullai
I tried this for dinner y’day over the stove top. Turned out to be very good. Less Spicy. I think I just got it tiny tiny bit over cooked . But other than that Taste was awsome. Real care when adding the boiled eggs so that they don’t break .
Thank you.
Regs
Jaya
thanks mullai. i will try &let u know.
kalpanaHI mullai,
Looking good.today night i will try this receipe.thanks
thanks to manoo, abi, kaviarun,shan, abhimuthu
I will let you know Tom.. I am trying the stovetop homestyle dum method. I always use RiceCooker, first time I m trying stovetop to see if I am getting a better taste.. will update Tom.
Thanks for the wonderful recipe, I was about to make Shrimp Biriyani and after seeing this.. couldn’t resist to make this one.
Thanks Mullai. Excellent presentation.
Regs
Jaya Lakshmi
great recipe…keep it up:)
Very nice presentation and nice explanation….thanks for nice recipes…
nice recipe mullai
hi mullai can we do this in a ricecooker.since i dont have the big vessel&thick bottom dosai kallu.please help.ur recipe is good.thanks in advance.
Radhika, it's clearly mentioned in the Description. Have a look at it.
Radhika,
Rice cooker also works, taste differs avalavuthan!! You can follow the same recipe, pop everything in the rice cooker, let it cook 70 %, then add the scrambled egg masala over top and close it to cook until done. Try and let me know. The reason to put it over dosai kal is to avoid too much burning (adi pudikkirathu). But you can also put the flame to very low setting and try directly over the flame. Thanks.
hi mullai nice recipe infact iam looking for this recipe , see i have a doubt about “hard boiled egg” ?????
i always boil the eggs in a high heat for 10 minutes and in a low heat for 5 minutes then i will put it in a cold water for some time , but the egg will break while peeling the outer layer why? can you tell me the reason
Aruna, better use a drop of oil and a 2 pinch of salt while cooking the eggs. So that it won't stick to the outer layer. Easy to peel-off
ya thanks shan
Aruna,
I have had this problem often. Here is what I did and it worked for me. Bring the egg to room temperature and then boil the egg only for 10 minutes. Then trasfer to cold water for a min and peel.
If the egg is over boiled and/or if the egg is in cold water for long time, I had problem peeling the eggs. Good luck Hope this helps.
Hi Aruna, i cook eggs in pressure pan for just 1 whistle and remove from heat, after steam releases take the egg out and peel in running tap water(cold)…you can peel easily, If the eggs doesn't boil well u can't peel properly. Thanks.
Hiiii, I boil eggs in boiled water for 10 – 12 mins (sometimes till i see slight cracks as some eggs take lot time to be boiled) and just transfer it under running water. After 3 – 5 mins I peel the skin without any prob. I read it in some magazine and it works all the time. Good Luck. I keep the egg out till the water get boiled btw.. Others also gave tips. Hope it helps you.
Hi aruna, while boiling eggs add some salt. boil it around 10-15 mins,then keep the eggs in running water 4 2-3 mins and then peel.
Aruna, sorry couldn't reply you immediately.. actually bring the eggs to room temperature, then boil for 10 minutes over medium high flame, run under cold water, make few cracks, again put them under running water, peel gently. Members have shared many tips which you can try too. My special thanks to all of them.
ya thanks mullai i ll try this next time
very nice mullai …i will try it soon …
Wow Mullai..Even I like to add scrambled eggs in Egg biryani..Superb Mullai… As usualyour way of presenting is SOOOPERB…. .. VIJI
hi
very nice receipe, thanks
hats off to you mullai
very nice recipie wil try soon an reply…..
Very good and clear explanation…thanx