Egg Dum Biryani | Restaurant Egg Biryani Recipe | Hyderabad Egg Biryani

Egg Dum Biryani

Its Monday already, I am not sure how the weekend goes so quickly phew! Who ever said they need a holiday between Saturday and Sunday is so right. As always this weekend was super hectic for us but I had already planned what to cook for my hungry husband on friday. I made this Egg Dum Biryani and Pineapple kesari to celebrate 1 million pageviews hits of this humble blog Cook like Priya. I feel so happy and at the same time thankful to all my blog viewers for al the support and encouragement you pass on to me. I planned this small feast for my husband since he has been the one who pushed me to blogging and the gracious soul who tries all my cooking attempts and gives his honest feedback :-)

Egg Dum Biryani / Restaurant Style Egg Biryani is a fragrant and tasty biryani. I have used whole spices to give the full flavour to this biryani. A ground paste is used to lift flavours to this dum style biryani which I did using my pressure cooker (since its a heavy bottom vessel) and of course without the weight. This is similar to the famous kachi birayani of Hyderabadi style. Now lets move on to the recipe. 

Restaurant Style Egg Biryani 

Mutta Biryani

EGG DUM BIRYANI RECIPE

Recipe Source- Own
Serves - 4 - 5 generously
Serving suggestion - Onion raita / any veg/ non veg curry

How to prepare the rice?

how to cook basmati rice

Ingredients

Basmati Rice/ Long grain rice - 2 cups

Water - 8 cups

Salt - to taste

Oil/ Ghee - 1 tsp

Whole spices - Cinnamon, bay leaf, cardamom, clove, star anise, marati mogga (wailong), mace - 2 each

Onion seeds/ shahi jeera - 2 tsp

Garam masala powder - 1 tsp

Method

Wash basmathi rice in cold running water 2-3 times and soak with more water set aside for 30 minutes. In a wide double bottom heavy pan add the oil and the whole spices, fry for 20 seconds until the aroma releases now add 8 cups water. Add salt (very important), and garam masala mix well. When the water is boiling well add the soaked rice after discarding the water. Do not cover the vessel, you need to stir in between to check how far rice has been cooked. Let the rice cook upto 70% done, it takes around 12-15 minutes to reach this stage. Now remove the vessel from the stove and using a wide strainer strain the rice and set aside for 10 minutes.

How to make layer dum biryani

Ingredients

Cashew - broken - 1 tbsp

Onions large - 2 nos, sliced thin

Tomatoes large - 2 nos, chopped 

Ginger garlic paste - 1 tbsp

Red chilli powder - 2 tsp

Coriander powder - 1 tbsp

Egg curry masala/ biryani masala - 2 tsp

Salt - as required 

Boiled eggs - 4 nos

To make a paste

Mint/ pudina leaves - handful

Corrainder leaves - handful

Green chillis - 3 nos

Fennel seeds - 1 tsp

To Layer Biryani

Fried onions - 2 large sliced thin

Mint leaves - handful

Saffron - 10 stands

2 tbsp of milk - to soak saffron

Orange food color - 1 pinch (optional)

1. In a wide pan heat 1 tbsp of oil and 2 tsp of ghee, fry the onions and tomatoes until transparent. now add ginger garlic paste and saute until the raw smell goes away. Make a paste out of mint, coriander leaves and green chillis. Add this paste to the onion and tomato mix. Now add the spice powders red chilli powder, coriander powder, egg masala/ biryani masala and salt 

2. Mix all the masalas and let it cook for 2-3 minutes until oil separates. Now add the boiled eggs and coat the masalas onto them. You can prepare the fried onions 

3. Now add the egg masala base to a cook pan discarding the eggs. Now layer the prepared rice and top with coriander leaves and fried onions. Again layer the rice top with mint leaves and friend onions until all the rice is used up. Now add the boiled eggs on top. Add the saffron milk and food colour mixture onto the rice. 

4. Cover with the cooker lid and do not add the weight. Keep a dosa pan/ skillet on the stove and place the cooker without lid on the dosa tawa this keeps the rice away from getting burnt. Let it cook in low-medium flame for 25 minutes. Once done switch off the stove, open the lid and mix the rice until all the masalas from the base are well coated with the rice

Serve hot with onion raita and enjoy

Hyderabad Egg biryani

Cooks Wisdom

Tip 1

Do not over cook rice and do not forget to add salt while cooking rice since we cannot add salt later.

Tip 2

You can remove the whole spices from the rice before layering them. If you have picky eaters who do not like whole spices in the rice

Tip 3 

If you serving this biryani for kids please do not add food color, its not a must. It jsut gives the restaurent biryani effect of few orange colored rice grains in the dish

Tip 4

Adding fennel seeds and the mint paste helps to add flavour to the dish, you can add ginger and garlic to this and grind it all to a paste. 

Tip 5

I layered the eggs on top so that they do not break during the stirring process. 

LEARN HOW TO MAKE

VEGETABLE DUM BIRYANI
CHICKEN DUM BIRYANI
RESTAURANT STYLE CHICKEN BIRYANI
HYDERABADI MUTTON BIRYANI
AMMA'S CHICKEN BIRYANI