Egg Biryani/ Spicy Egg Biryani Recipe/ Egg Dum Biryani

Egg Biryani is a popular one pot meal enjoyed by one and all. Biryani has always been a classic favourite among Indians with its distinctive flavours! Introduced by Persians in the 16^th century, Biryani has gone through unique makeovers with adaptations from regional cuisines. India is now famous for a variety of Biryani brands like Hyderabadi Biryani, Sindhi Biriyani, Thalassery Biryani, Dindigul Biryani, Malabar Biryani, Ambur Biryani etc.  Although the Biryani meat version has more takers, Egg Biryani/ Anda Biryani/ Mutta Biryani is also in great demand.

A real ‘pearl’ in India’s vibrant Culinary heritage, Biryani has enough varieties to please one and all. Since it is a complete meal in itself, every homemaker rely on Biryani to make weekends special with just some raita to complement it. Also, it takes less time to prepare Egg Biryani than other non-veg versions. If you have biryani rice and eggs, we are good to go!

Do check my Biryani recipes like Mutton Biryani, Fish Biryani, Hyderabadi Chicken Dum Biryani (Kachi Gosht), Thalassery Chicken Biriyani, Easy Biryani, Kappa Biryani and other delicious rice varieties like Ghee rice, Paneer Pulao, Tomato Paneer Pulao, Special Tomato Rice, Coconut rice, Simple Pulav, Spicy Prawn Fried Rice, Vegetable fried rice, Chilli Garlic Fried rice etc. If you love eggs, be sure to check my Egg and Potato curry, Egg Puffs and Kerala style Egg roast recipes. Check these non-veg starter recipes that goes well with Biriyani like Chicken Popcorn, Chicken 65, Thattukada chicken fry, Chicken cutlets, Meat roll, Squid fritters etc.

Egg Biryani has its unique blend of spices as well. Check this recipe for delicious and filling Egg Biryani and enjoy with your family this weekend.

Ingredients for Biryani Rice:

Ingredients for Egg Biryani Masala:

Step by step Method for Egg Biryani:

1. Wash and soak the rice in water for an hour and drain.
2. Heat oil + Ghee in a pan and fry the cashews, Kismis and onions to golden brown, drain and keep aside.
3. Next, add Cardamom, Cinnamon, Cloves, Bay leaf, to the pan, followed by drained rice.
4. Fry the rice for some time. Boil water separately and pour to the pan.
5. Add enough salt and lime juice and cover and cook on low flame till the rice is fully cooked and the water is dried. Keep it half open for cooling.
6. Check Thalassery Chicken Biryani for step by step pics of cooking rice.
7. Boil the eggs, peel, and keep aside.
8. Keep all the spices and Masala ready . Slice the Onions thinly.

9. Heat enough oil and ghee in a Kadai, add the sliced onions and sauté till limp.
10. Grind Ginger, Garlic, Green chili and all spices/Masalas – Turmeric Powder, Chili Powder, Cardamom, Cinnamon, Cloves, Aniseed (Perumjeerah), Cumin (Jeerah), Pepper, Star anise, and mace together.
11. Add this to the onions and fry for some time.

12. Then add chopped tomatoes and continue frying till they are mashed.
13. Next, add curd and salt.
14. Chop mint and coriander leaves and add to the gravy.

15. Combine well. Pour one cup water and mix well.
16. Let the gravy boil and thicken a little bit. Adjust the salt, switch off the flame and keep aside.

17. Layer the rice and gravy in a thick bottomed Biriyani pot. Sprinkle the fried Onions, cashews and kismis in between.
18. Mix the orange colour in the milk and sprinkle between the rice layers.
19. Top layer should be covered with fried onions and cashews and chopped coriander and mint leaves.
20. Coat the eggs with the gravy and place on top.

21. Cover, seal and cook it on a low flame for 10- 15 mts if you want to make dum.
22. You may also cover it with foil and bake in oven for 10 – 15mts.

Check my Chicken Biryani for a wonderful Raita recipe. Enjoy flavourful Egg Biryani with Raita, Pappad, and Lime Dates pickle.

Tips:

• I have used Basmati rice for Egg Biryani.
• The Masala should have little gravy to mix with the rice. If required, add water to have enough gravy.
• Always prepare Rice first and allow to cool. It is important to cool the rice before layering so the rice grains stay intact.
• The onions and tomatoes should be mashed nicely to have a perfect gravy.
• You can roast the boiled eggs, coated with masala (little masala from the mix) in little ghee to make it spicier. I have used plain boiled eggs.
• Dum cooking helps to develop flavours.
• Fragrant Basmati rice and the perfect blend of masalas makes this Biriyani flavourful and aromatic.

Have a hearty weekend meal with this delicious Egg Biryani. Enjoy with Raita, Pappad and Lime pickle. God Bless!!