Egg biryani recipe to make delicious biryani with eggs. Spicy crispy fried eggs, Fragrant long-grained basmati rice and aromatic spices is a delicious combination that makes this authentic Hyderabadi style Dum Egg biryani recipe absolutely irresistible. This is also known as Anda biryani.
I would never have known about the existence of egg dum biryani or anda biryani until I heard about it from a friend. She cooks this delicious dum biryani with eggs. I adapted my biryani recipe to make this recipe for egg biryani.
You all know how much I love eggs, but I always thought of eggs as a garnish on biryani, never as the main ingredient of the dum biryani recipe.
When we are talking about Hyderabadi Biryani, I always remember Paradise biryani, of Hyderabad. The speciality of Hyderabadi Biryani is it is cooked in dum in such a way that each grain of rice is separated and masala is fully absorbed.
Hyderabad biryani is also more earthy and is known for the liberal use of saffron. Lucknow biryani is much lighter on the stomach and look-wise it is much lighter in colours.
Many a time I have been told by Biryani purists that if you are not using meat with rice, you can not call it Biryani, that should be called Pulao.
Really! So vegetarians cannot eat Biryani. But as I always say What's in the name 🙂 the taste matters. Nevertheless, I cook this biryani recipe with same Dum biryani method.
To make egg dum biryani, I partially cook boiled eggs with the turmeric and spices. After that make usual biryani masala. Next layer the partially cooked rice with masala layer and alternate it with spiced boiled eggs.
For Authentic Hyderabadi egg biryani recipe, eggs are just boiled and used. Frying eggs is Bengali style of cooking. In most of the Bengali boiled egg recipes, the egg is fried in oil before adding to any dish.
Ingredients for Making Egg Biryani
You need all the below mentioned ingredients for making egg biryani. Exact quantities are mentioned in the recipe card below.
Rice: Any Long grain Basmati rice
Eggs: Hard Boiled eggs
Fats: Oil and ghee
Spice Powders: Salt, Red Chilli Powder, Turmeric powder, Coriander powder, garam masala,
Whole Spices: cumin seeds, star anise, 1 mace flower, cinnamon stick, Cardamom, cloves, Saffron
Vegetables: onion, Tomatoes, Green chilies, Mint leaves, coriander leaves
Dairy: Yogurt/curd, milk
Step by Step Biryani Recipe
Boil the eggs and cut them in halves. Sprinkle salt, red chilli powder and turmeric powder on the eggs. Rub the spice powders on eggs and keep them aside.
Wash the rice until water runs out clear. Soak the rice them for 15 minutes. After that drain the water.
In a pan add rice, water, salt, cinnamon, star anise, mace, and cardamom.
Cook the basmati rice until rice is cooked partially. It should be done 60%.
Drain the rice and keep aside.
In a deep pan add ghee, heat it and add cumin seeds. When the cumin starts to crackle add sliced onions in the pan. Cook the onions until they are golden brown, take them out of pan and keep them aside.
Use same pan to cook marinated egg halves until eggs are slightly crispy on both the sides
For making Biryani heat ghee in the pan add ginger paste, green chilies, and chopped tomatoes.
After the tomatoes add salt, red chilli powder, turmeric powder, tomato puree, and mix well.
Cook the tomatoes until they are soft and mushy. Add curd and mix well to cook for a few more minutes.
Add coriander leaves mix and Take out half the amount of masala aside.
Now add a layer of partially cooked rice.
Add a layer of cooked onion. A layer of cooked masala gravy and then spread a layer of partially cooked rice on it.
In a small bowl mix biryani masala and cooked onion. Then spread it on top of the rice layer.
Sprinkle saffron soaked in milk all over it and layer the egg halves on top of it.
Cover and cook the biryani on dum for 15 minutes on the slow heat. After that fluff the rice then serve Egg Biryani.
Step by Step Video
Recipe Notes and Tips to make Best Egg Biryani
- Use only the best quality Basmati rice for making biryani. Any other variety may not turn out as good.
- You must soak rice it gets rid of extra starch and rice grains are perfectly cooked.
- Whole spices are a must. many recipes will tell you it is easy to make with powdered spices. But in my opinion in any biryani recipe the use of whole spices is non negotiable. It is MUST.
- Frying the boiled eggs with spice powders is also required. it gives uniform spicy taste in biryani and eggs are not bland.
- You can make egg biryani in Instant Pot as well. I prefer to cook rice with layers of spiced gravy so I prefer this layered method. But when in hurry egg biryani in pressure cooker is a great idea too.
Other Biryani Recipes on My Tasty Curry
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Egg Biryani Recipe | Easy Hyderabadi Style Dum Biryani
Ingredients
- For Eggs
- 4 eggs Hard Boiled
- 1 tablespoon Oil
- Salt to taste
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- For Biryani
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 star anise
- 1 mace flower
- 1 inch cinnamon stick
- 2 Cardamom
- 3-4 cloves
- 1 onion chopped
- 2 Tomatoes medium sized
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam masala powder
- 2 Green chilies
- ¼ cup yogurt
- 3 cups basmati rice cooked
- ½ cup milk
- 10 saffron
- 4 tablespoon green coriander
- 2 tablespoon pudina/mint
Instructions
- warm the milk and keep saffron strands in the milk for soaking.
- Boil eggs and cut them into halves.
- Sprinkle salt, red chilli powder, turmeric powder on eggs and coat them well.
- Wash basmati rice and soak them for 15 minutes.
- Cook these rice along with cumin, 1-2 star anise, 1 mace flower, 1-inch cinnamon stick, 2 Cardamom, 3-4 cloves. And cook till rice is 60 % done.
- Drain the rice and keep aside. In a deep pan add ghee, heat it and add cumin seeds. When the cumin starts to crackle add sliced onions in the pan. Cook the onions until they are golden brown, take them out of pan and keep them aside.
- In the same pan cook marinated egg halves until eggs are slightly crispy on both the sides
- For making Biryani heat ghee in the pan. Add ginger paste, green chilies, and chopped tomatoes.
- After the tomatoes add salt, red chili powder, turmeric powder, tomato puree, and mix well.
- Cook the tomatoes until they are soft and mushy. Add curd and mix well. And cook for a few more minutes.
- Add coriander leaves mix and add a layer of partially cooked rice.
- Add a layer of cooked onion. A layer of cooked gravy and then spread a layer of partially cooked rice on it.
- In a small bowl mix biryani masala and cooked onion. Then spread it on top of the rice layer.
- Sprinkle saffron soaked in milk all over it and layer the egg halves on top of it.
- Cover and cook the biryani on dum for 15 minutes on the slow heat. After that fluff the rice then serve Egg Biryani.
Video
Notes
- Use only the best quality Basmati rice for making biryani. Any other variety may not turn out as good.
- You must soak rice it gets rid of extra starch and rice grains are perfectly cooked.
- Whole spices are a must. many recipes will tell you it is easy to make with powdered spices. But in my opinion in any biryani recipe the use of whole spices is non negotiable. It is MUST.
- Use a heavy bottom pan for cooking biryani because it has to be cooked for long time and in thin pan rice might burn.
- Frying the boiled eggs with spice powders is also required. it gives uniform spicy taste in biryani and eggs are not bland.
Nutrition
Originally Published on 28th January. Updated with New info and method steps.
Shweta
Wonderful and beautiful looking dish !
Atika
I am definitely going to try this biryani recipe....it looks super delicious.
Melanie @ Punjabi Desi Foods
I used this recipe however additionally sauteed diced red and green peppers with a diced red onion along with the flavors together with the additional ingredients was really yummy. Thank you
Shailja
I am literally drooling at the sight of this Egg Biryani! Especially the fried eggs and onions.
Recipe Kitchen
I made it at home, it is a very tasty and royal dish.
Rekha Kakkar
I am glad you enjoyed this ! Thank you for sharing this lovely feedback!
SH
Where's the recipe card?
Rekha Kakkar
It is visible in the end of the recipe.