Egg Dum Biryani Recipe | How To Make Easy Egg Dum Biryani At Home

Egg Dum Biryani

 Ingredients :

  for masala

• hard boiled eggs - 4
• carrot chopped - 1cup
• capsicum chopped - 1/4 cup
• onions - 4
• ginger - 1" piece
• garlic cloves - 4-5
• green chilly - 4
• curry leaves  - 1 spring
• tomato - 2
• coconut milk - 1 cup
• fennel seeds - 1 tsp
• coriander powder - 1 tbs
• chilly powder - 1/2 tbs
• pepper powder - 1 tsp
• garam masala - 1 tsp
• turmeric powder - 1/2 tsp
• coriander leaves & mint leaves
• salt to taste

 for rice

• biryani rice (I used jeerakasala) - 3 cups
• whole spices :- 4 cloves, 1" cinnamon, cardamom 3 -4
• lemon juice - 1 tbs
• ghee - 2tbs

 for garnishing

• onion 2 thinly sliced
• cashews - 50g
• raisins - 25g

Method

 step1 : prepare toppings

• heat up 5 tbs oil in a pan
• add in thinly sliced onions in batches and fry until golden crisp
• add 1 tsp sugar to keep the onions crisp throughout

 step2 : prepare masala

• heat up 1 tbs oil
• add in carrot and saute for 1 minute
• add in capsicum and saute for 1 minute
• transfer into a plate and keep aside
• again heat up 1tbs oil
• add in fennel seeds and saute for a while
• now add in chopped ginger & garlic and saute until golden
• add in green chillies followed by chopped onions
• add in curry leaves
• saute until the onions are soft
• add in the sauteed carrot and capsicum and combine well
• add in coriander powder, turmeric powder and red chilly powder
• cook until the raw smell has gone
• add in tomatoes and cook until they are soft
• add in coconut milk followed by pepper powder and garam masala
• add in coriander leaves and mint leaves
• cook until the gravy become slightly thick
• adjust the salt level
• add the halved  eggs and mix gently
• masala is ready and keep this aside

 step 3 : prepare rice

• heat up 2 tbs ghee in a heavy bottomed vessel
• add in the spices and saute for a while
• add in washed and drained rice and stir for 2 minutes
• add in boiling water
• add in salt to taste 
• finally add lemon juice and mix well
• cover it and cook on low medium flame until the entire water get absorbed

 step 4 : layering

• spread 1 tbs ghee in a heavy bottomed vessel
• spread 1/3 rice and fried onions, cashews and raisins
• layer 1/2 of egg masala on top
• again spread 1/3 rice and garnishing items
• then spread remaining egg masala 
• layer remaining 1/3 rice
• sprinkle 1 tbs ghee on top
• sprinkle the garnishing items
• cover the vessel with a foil and lid
• heat up an old tawa
• place the biryani pot on the hot tawa
• cook on low flame for 20 minutes and then turn off the flame
• open the vessel after 10 minutes
• yummy egg dum biryani is ready to serve