Egg Biryani

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)

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53 comments to Egg Biryani

  • priya

    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

    hai Mullai

    I tried out your egg biryani recipe today ..it was awesome..
    Thank u for sharing ur recipes..
    keep rocking!!!

  • Ramya.B

    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..

  • intellectualnative

    Thanx for the recipe!

  • rakhee

    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…

  • sahathevet

    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.

  • HarshDiv

    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.

    • Mullai

      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.

  • Hemalathasreekumar

    good recipe mullai

  • sv

    nice recepy thnks…mullai:-)

  • jayaselva

    Hi Mullai, I have tried this egg biriyani last week and it turned out awesome. Thank you for the great receipe

  • bhuvana24

    Excellent receipe… i tried and it came out very well. We enjoyed the dish… Thanks for your receipes.

  • kittu4kathy

    very good recipe……….and good presentation…thnk you

  • shalu

    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

  • jackiemani

    great reciepe.

  • nila

    Tried this egg biriyani today and it turned out to be awesome. Thanks a lot for the recipe Mullai. You rock..

  • Ramya.B

    this is a great recipe.. i made briyani for the first time and it came out very well..:)

  • kavikailash

    my hubby tried this….came out very well.superb…….thanx for ur recipe

  • divya mubarak

    Hi Mullai,
    tried out ur egg biriyani recipe..for dinner…it was superb…jus want to show the out put…

    • Mullai

      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.

  • Vidhya Vijay

    hi mullai, thanks for this great recipe and very nice presentation.i tried this recipe yday for dinner and it came out really good.

  • thushy

    Im gonna try this 2nite
    thnx Mullai

  • meenugopi

    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

  • sri2k2003

    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.

  • sunitha

    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??

  • bhuvi

    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…

  • jlakshmi

    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

  • Radhika suresh

    thanks mullai. i will try &let u know.

  • kalpanasunder

    kalpana

    HI mullai,

    Looking good.today night i will try this receipe.thanks

  • Aruna

    thanks to manoo, abi, kaviarun,shan, abhimuthu

  • jlakshmi

    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

  • preethi sathya

    great recipe…keep it up:)

  • kaviarun

    Very nice presentation and nice explanation….thanks for nice recipes…

  • swathi

    nice recipe mullai

  • Radhika suresh

    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.

    • shan

      Radhika, it's clearly mentioned in the Description. Have a look at it.

    • Mullai

      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.

  • Aruna

    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

    • shan

      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

    • abhimuthu

      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.

       

       

    • kaviarun

      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.

    • Manoo

      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. 

    • abi

      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.

    • Mullai

      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.

  • mano

    very nice mullai …i will try it soon …

  • Vijitha

    Wow Mullai..Even I like to add scrambled eggs in Egg biryani..Superb Mullai… As usualyour way of presenting is SOOOPERB…. .. VIJI

  • AMUDHA

    hi

    very nice receipe, thanks

  • sleshar

    hats off to you mullai

  • vinita

    very nice recipie wil try soon an reply…..

  • rashmisasi

    Very good and clear explanation…thanx

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