Pairs well with Egg Dum Biryani
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 24d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Egg Dum Biryani
(2.5)
467.7K views • 3mo ago
378
A flavorful and aromatic Indian egg biryani made with marinated boiled eggs, basmati rice, potatoes, and a blend of whole and ground spices, cooked on dum (slow steam) for a rich taste.
00:30:00 total
Serves 3
medium
Main Various
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🧂
🍋
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🌶️
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Ingredients
- Water - watch the video to see (as required for boiling rice)
- Salt - watch the video to see (to taste for rice and biryani)
- Cloves - 2-9 cloves (2 for rice, 4-5 for masala) (whole cloves for rice and masala)
- Cinnamon stick - 2 inches total (1 inch for rice, 1 inch for masala) (whole cinnamon stick for rice and masala)
- Bay leaf - 3 total (1 for rice, 2 for biryani) (whole bay leaf for rice and biryani)
- Black cardamom - 4 total (2 for rice, 2 for masala) (whole black cardamom pods for rice and masala)
- Green cardamom - 11 total (9-10 for masala, 2 for biryani) (whole green cardamom pods for masala and biryani)
- Ghee - 2 tbsp total (1 tbsp for rice, 1 tbsp for biryani) (clarified butter for rice and cooking onions/potatoes)
- Sella basmati rice - 3 cups (soaked for 30 minutes)
- Onions - 2 large (sliced for cooking with potatoes)
- Potatoes - 2 large (peeled and diced)
- Mace - 2 pieces (1 for masala, 1 for biryani) (whole mace for masala and biryani)
- Boiled eggs - 10-12 eggs (marinated and boiled)
- Curd (yogurt) - 2 cups (beaten for marination)
- Degi red chili powder - 1 heaped tsp (non-spicy red chili powder for marination)
- Turmeric powder - 1/2 tsp (for marination)
- Coriander powder - 1 heaped tsp (for marination)
- Fried onions - 1/4 cup for marination, 3 tbsp for biryani, 2 tbsp for jhol (used in marination and garnish)
- Fresh mint leaves - 2 tbsp for marination, 3 tbsp for biryani (roughly chopped for marination and biryani)
- Fresh coriander leaves - 2 tbsp for marination, 3 tbsp for biryani (roughly torn for marination and biryani)
- Green chilies - 3 for marination, 1 for biryani (less spicy, roughly chopped for marination and diagonally sliced for biryani)
- Ginger garlic paste - 1 tbsp for marination, watch the video for cooking quantity (for marination and cooking)
- Coriander seeds - 1/2 tbsp (whole for masala)
- Black peppercorns - 1 tbsp (whole for masala)
- Star anise - 1/4 piece (whole for masala)
- Cumin seeds - 1/2 tsp (whole for masala)
- Saffron strands - 1/4 tsp (for saffron water)
- Ice cube - 1 (for saffron water)
- Fresh cream - 3 tbsp (for jhol)
- Kewra water - 1 tsp (for jhol)
- Rose water - 1 tsp (for jhol)
- Coal - watch the video to see (for dum cooking)
- Dough - watch the video to see (to seal the pot for dum cooking)
- Coriander sprig - watch the video to see (for garnish)
- Mint sprig - watch the video to see (for garnish)
Instructions
- Prepare Rice: Soak 3 cups of sella basmati rice for 30 minutes. Boil water with salt, cloves, cinnamon stick, bay leaf, black cardamom, and 1 tbsp ghee. Add soaked rice and cook until 85-90% done. Drain and set aside.
- Boil Eggs and Prepare Potatoes: Boil 10-12 eggs and peel them. Peel and dice 2 large potatoes. Slice 2 large onions.
- Prepare Marination: In a bowl, mix 2 cups beaten curd with 1 heaped tsp degi red chili powder, 1/2 tsp turmeric powder, 1 heaped tsp coriander powder, 1/4 cup fried onions, 2 tbsp mint leaves, 2 tbsp coriander leaves, 3 roughly chopped green chilies, and 1 tbsp ginger garlic paste. Add boiled eggs and coat well. Set aside.
- Cook Onions and Potatoes with Whole Spices: Heat 1 tbsp ghee in a pan. Add bay leaf, black cardamom, green cardamom, mace. Add sliced onions and diced potatoes. Fry until potatoes are cooked and onions are golden. Add ginger garlic paste and marinated boiled eggs. Cook for a few minutes to blend flavors.
- Prepare Masala and Jhol: Dry roast coriander seeds, black peppercorns, cloves, black cardamom, mace, star anise, cumin seeds, bay leaf, cinnamon stick, and green cardamom. Grind to a powder to make masala. Mix 2 tbsp prepared masala with 3 tbsp fresh cream, 2 tbsp fried onions, 1 tsp kewra water, and 1 tsp rose water to prepare jhol.
- Layer Biryani for Dum Cooking: In a heavy-bottomed pot, layer half the cooked rice, then the cooked potatoes, onions, and eggs mixture. Sprinkle coriander leaves, mint leaves, fried onions, green chili, and saffron water (saffron soaked in ice cube water). Add the jhol. Top with remaining cooked rice. Seal the pot with dough.
- Dum Cook the Biryani: Place hot coal on the sealed lid or on a griddle under the pot for slow steaming (dum) for about 20-25 minutes on low heat to allow flavors to meld and eggs to absorb aroma.
- Serve: Open the pot carefully, garnish with coriander and mint sprigs, and serve hot.
