Egg dum biryani or egg biryani or anda biryani

BIRYANI is one of the most popular royal delicacies and is considered a luxurious treat to enjoy on special occasions.There are so many varieties of biryani and so many different ways to make this dish. It is a complete meal in itself.

Here, I have shared the recipe of egg biryani or egg dum biryani. It is a flavorful and delicious rice preparation with the magic of Indian spices and the richness of masaledar boiled eggs. It is quite easy to make yet very grand, so it is ideal for parties.

Ingredients for egg biryani:

1. Basmati rice – 3 cups

2. Egg -8

3. Boiled potatoes -2 (optional)

4. Onion – 2

5. Ginger-garlic paste – 2 tbsp

6. Tomatoes – 3 (medium)

7. Curd- ½ cup

8. Green chilies – 3 to 4

9. Chopped coriander leaves – 1 cup

10. Chopped mint leaves – 2 tbsp

11. Turmeric powder- ½ tsp

12. Red chili powder- 1 tsp

13. Coriander powder – 2 tsp

14. Biryani masala – 2 tsp

15. Saffron

16. Milk (for soaking saffron)

17. Salt

18. Ghee – 2 tbsp

19. Oil

20. Food colour(optional)

21. Bay leaves -2

22. Cinnamon – 2 small pieces

23. Cumin seeds – ½ tsp

Preparations for egg biryani:

1. Boil eggs and remove the shells. Make few gashes on eggs using a knife or a fork. Keep aside.

2. Soak rice for 30 minutes.

3. Thinly slice the onion.

4. Finely chop tomatoes, coriander leaves and mint leaves. Slit green chilies lengthwise.

5. Deep fry the sliced onions until it becomes crisp and red in colour.

6. Take half of the fried onion and make a paste with curd.

7. Cut boiled potatoes into cubes.

8. Heat little oil in same pan, in which we fried onions, add eggs and potatoes with little salt, turmeric powder and red chili powder. Fry eggs and potatoes until it becomes golden in colour.

9. Transfer the fried eggs and potatoes to a bowl and keep aside.

How to make egg biryani:

For cooking rice:

1. Heat 6 cups of water in large pot.

2. Add salt, oil, bay leaves, cinnamon and cloves in it.

3. When the water started boiling, add soaked rice.

4. Let it cook until the rice become 90% done.

5. Turn off the heat, strain the rice and keep aside.

FOR MAKING MASALA:

1. Heat oil in a pan and add cumin seeds in it. Let the seeds crackle.

2. Add ginger-garlic paste and fry until the raw smell of ginger and garlic goes away.

3. Now add chopped tomatoes and salt.mix well and cover the lid. Let the tomatoes cook for five minutes or till it becomes soft and mushy.

4. Add all dry masalas like turmeric powder, coriander powder, cumin powder, red chili powder and biryani masala. Mix well and fry for a while.

5. Now add fried onion-curd paste and fry it very well.

6. Fry the masalas until it leaves oil from surface of the pan.

7. Add fried potatoes and mix well.

8. Add chopped coriander and mint leaves and mix.

9. Add fried eggs with little water and let it boil for one minute. Check the consistency and keep aside for later use. Make sure the masala should not be too dry.

Layering of biryani:

1. Take a heavy bottom pan to assemble the biryani.

2. Add one tbsp ghee in the pan.

3. Add one layer or rice at the bottom of the pan.Then spread half of egg masala on the rice

4. Then again, spread rice and layer similarly with egg masala.

5.similarly, again spread egg masala and then rice on top

6. On the rice, sprinkle fried onion, chopped coriander and mint leaves, biryani masala, saffron soaked in milk and food colour dissolved in water.